Plan on winging a Porter next week. This will be my last extract brew before flipping over to AG (yay!)
I'm pretty sure I'm going to add some ground coffee beans to the secondary. Not sure how much yet, but after doing some reading about 2oz seems right. The hops I have in this recipe are what I have on hand from the garden. I think Nugget is used in Sierra Nevada's Porter, not sure about Cascade. If you have any hop, or any other suggestions fire away.
Batch Size: 5.00 gal
Boil Size: 2.50 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Amount Item Type % or IBU
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 10.70 %
6.60 lb Pale Liquid Extract (2.5 SRM) Extract 70.59 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.02 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.35 %
0.50 lb Roasted Barley (300.0 SRM) Grain 5.35 %
1.50 oz Nugget [13.00 %] (60 min) Hops 33.6 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 2.1 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.65 % Actual Alcohol by Vol: 0.65 %
Bitterness: 35.7 IBU Calories: 43 cal/pint
Est Color: 28.8 SRM
I did end up doing a coffee porter, but not this one. I suggest adding the coffee to the secondary just before bottling/kegging. There are lots of threads about how to brew the coffee or just adding beans. I did a cold brew over night in a french press. This type of coffee is stronger with less tannins.
Originally Posted by matt2778
When life deals you lemons make ten gallons of all grain home brew.