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Old 11-06-2012, 01:15 PM   #1
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Default Coffeehouse Porter help

The SWMBO loves Berkshire Brewing Coffeehouse Porter. I'm trying to make something similar. I get lots of coffee flavor and a wee bit of chocolate. Not really chewy or sweet but I'm gonna go in that direction anyway. It looks busy but I want to use up some malts (de-bittered black, CSIII). Not really married to the hops. I have tons of others that I could use. I'm thinking the RB, Coffee Malt and Pale Chocolate will give plenty of coffee/mocha flavor on it's own. Don't want a lot of harsh bitterness from the roasted/black malts. Would like the coffee bitterness to come through. Since I'm only at 3.3% dark malts, I'm using some C150 to get color and a bit more roastiness. Milk sugar is for a little sweetness. I've never used coffee or cocoa nibs before. I plan on adding 1# of coarse ground coffee after flameout and steep for 2-3 minutes (before chilling). I'll put the nibs in secondary. Anyway your thoughts:

Coffeehouse Coffee Porter (15 gal)
28 lbs Pale Ale Malt (1.8 SRM) 81.2 %
1 lbs 8.0 oz Chocolate Malt, Pale (225.0 SRM) 4.3 %
1 lbs 2.0 oz Kiln Coffee Malt (165.0 SRM) 3.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 2.9 %
1 lbs Crystal, Extra Dark (150.0 SRM) 2.9 %
6.0 oz Roasted Barley_300L (300.0 SRM) 1.1 %
6.0 oz Carafa Special III (470.0 SRM) 1.1 %
3.0 oz Black Barley (Stout) (500.0 SRM) 0.5 %
3.0 oz Black Malt, De-Bittered (550.0 SRM) 0.5 %
12.0 oz Milk Sugar (Lactose) (0.0 SRM) 2.2 %
1.00 lb Coffee (Boil 0.0 mins)

3.00 oz Challenger [5.60 %] - First Wort 60.0 min 22.1 IBUs
1.50 oz Perle-2012 [10.30 %] - Boil 30.0 min 11.5 IBUs
1.50 oz Willamette [5.60 %] - Boil 0.0 min 0.0 IBUs
3.0 pkg SafAle English Ale (Fermentis #S-04)

6.00 oz Cocoa Nibs (Ghana) (Secondary 7.0 days)

Original Gravity: 1.064
Final Gravity: 1.016
Bitterness: 33.6 IBUs
Color: 31.3 SRM


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Old 11-13-2012, 12:15 AM   #2
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I had a feeling it was perfect...


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Old 11-13-2012, 12:55 AM   #3
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Not sure if it helps but my friend did a Coffee porter recently and did 1lb in secondary (keg) for 48 hours in 5 gallon batch and it pretty much tasted like bitter day old coffee. I'm not sure if it was his method or the amount but for mine I'm only doing about 2.5 oz for 48 hours and you seem in line with that. You're going into the boil so it's a totally different ballgame.

Reason: Didn't realize it was a 15 gallon recipe
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Old 11-13-2012, 02:14 AM   #4
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Is that 5 lbs 12 ozs of crystal/dark malts. That's about 17%. Seems pretty high to me.

I'm not a fan of highly roasted malts, but really love a great Porter (seems like a conflict). If it were me I'd drop the Roasted, Carafa, and the Blacks.

I'd drop the Crystal by half, and up the Chocolate and/or Coffee malts to compensate for them.

I'm not sure you need the Lactose, with that amount of specialty malt, I think the yeast is going to have a hard time getting down to 1.016 as it is. But 12 ozs in 15 gallons is only about .002 on the gravity.

15 gallons seems like a big batch for a 'test' recipe. I wish I could brew that big; I'm currently limited to 7 gallons.

Good luck with the beer.
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Old 11-13-2012, 03:15 AM   #5
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Using 1 lb of coffee will absolutely ruin it. That's just disgusting. 1 oz steeped after flameout is more than enough. I recently made a Southern Tier Mokah clone (see my recipes) and 1 oz matched the coffee level of Mokah perfectly, although it still took several weeks for the coffee flavor to mellow enough. And thats a 1.092 choc stout with lots of other stuff going on. I recommend letting the wort cool to 180-190F, basically the same temp you'd brew coffee (never 212f).

EDIT: my comments are for a 3-gal batch.
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Old 11-13-2012, 02:02 PM   #6
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Quote:
Originally Posted by SpeedYellow View Post
Using 1 lb of coffee will absolutely ruin it. That's just disgusting. 1 oz steeped after flameout is more than enough. I recently made a Southern Tier Mokah clone (see my recipes) and 1 oz matched the coffee level of Mokah perfectly, although it still took several weeks for the coffee flavor to mellow enough. And thats a 1.092 choc stout with lots of other stuff going on. I recommend letting the wort cool to 180-190F, basically the same temp you'd brew coffee (never 212f).

Did you use whole beans in the steep or maybe a very coarse grind?

thanks
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Old 11-13-2012, 04:32 PM   #7
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Quote:
Originally Posted by jgagne View Post
Did you use whole beans in the steep or maybe a very coarse grind?

thanks
LOL, no. I use a Rancilio Rocky grinder, at my typical setting for daily filtered coffee, which is 38 out of 55. I'm a bit of a coffee nerd.

As another data point, several years back I made a stout with 0.2 lbs coffee (1 cup) and the overpowering coffee made the batch a dumper.

Some homebrewers cold-steep the coffee, which is a totally different process. There you may need to use more, dunno, never done it that way.
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Old 11-13-2012, 05:24 PM   #8
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You have too much dark grain going on there. I know you want to use it up but I think all those dark grains together will give you a muddled burnt-roast-raisin flavor that will be detrimental to the coffee and chocolate flavors. I'd take out the C150 (it could work in some porters but I wouldn't use it with coffee and chocolate), roasted barley, black barley and carafa III. Just use enough black malt to get the color right. It's my preferred coloring grain for porters if you aren't getting enough from crystal, coffee and chocolate malt in the recipe. I'd probably bump up the chocolate malt a little myself and maybe ditch the black malt entirely.

I'm also not a fan of hoppy porters, especially when other flavors are added in like chocolate or coffee. I'd just do a bittering addition and call it good.
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Old 11-13-2012, 10:19 PM   #9
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Thanks all. I may have to adjust this. Sent an email to Berkshire a week ago. Still no response. Need to gather more info in the next week or so...
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Old 11-14-2012, 02:59 AM   #10
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Quote:
Originally Posted by ReverseApacheMaster
You have too much dark grain going on there. ...
+1. 7 types of dark grains alone! Simple is better. I'd cut it down to 2-3 dark grains.


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