Coffee Porter with Scotch

[crazyeyesbeer]

I brewed the recipe below with the intention of adding 4oz of a kona dark roast beans into the secondary. Since that thought I have begun worrying about bacteria on the beans. My thought now is what if I soaked 4oz of beans in 4oz of a islay scotch and then add to the secondary? I would pull the beans after three days.

Here is what I have fermenting:
4oz 120L malt
4oz light roast barley
4oz black patent
4oz flaked barley
8oz British chocolate malt
8oz special B
7 pounds of light extract
1oz mt hood
1oz of fuggle
Wyeast 1098

 

[RainyDay]

Beans by themselves in the secondary in no worries. Adding the scotch sounds delicious!

 

[PanzerBanana]

Sounds like a tasty brew. Islays are my fave!

 

[Zamial]

you could always pan fry up some bologna + rubber bands and secondary straight to that...

And on that note why not add peated malt to the bill?