Coffee Porter

[powerguard18]

I just drank a coffee porter made from the berkley brewing company in berkley mass
he lives a few towns over from me.
its made by a guy in his garage and man its one of the best beers i ever had
I compare it to a Guinness stout
not quite as dark but a bit more crisp a hint of chocolate and creamy malty goodness mmmmm
when i think of home brewing my own beer this what i am looking to be able to make
any ideas?

 

[VonRunkel]

I keep mine rather simple.
8# 2 row (I prefer marris otter, but I have a butt load of 2 row...)
1# Belgian biscuit
1# English crystal rye
2# honey malt
1# chocolate rye

Mash at ~150 for a few hours

.5 cascade 60-45
1 oz fuggles 45-30
1 oz UK east Kent goldings 30-0
1 oz UK east Kent goldings @FO.

I use a smack pack of northwest ale to ferment.

The delicious comes when you pick your favorite roast coffee bean and course crack it into the secondary for a couple weeks. This essentially cold brews the beans with your beer.

I made this a while ago and the wife said I wasn't allowed to share any she loved it so much.

Hoppy brewing.

 

[powerguard18]

is this recipe for a 5 gal brew?

 

[VonRunkel]

Yep

 

[Poobah58]

I designed this after having Berkshire Brewing Coffeehouse Porter. It's killer!

Coffeehouse Porter

Batch Size: 20.00 gal
Boil Size: 22.50 gal
Boil Time: 60 min
Efficiency: 75.00 %
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG
Bitterness: 36.0 IBUs
Est Color: 31.6 SRM

34 lbs Pale Malt (2 Row) (2.7 SRM) 72.7 %
6 lbs Munich Malt, Light (6.0 SRM) 12.8 %
3 lbs Caramel/Crystal Malt (60.0 SRM) 6.4 %
1 lbs 8.0 oz Chocolate Malt (450.0 SRM) 3.2 %
1 lbs 8.0 oz Chocolate Malt, Pale (225.0 SRM) 3.2 %
6.0 oz Black Barley (Stout) (500.0 SRM) 0.8 %
6.0 oz Black Malt, De-Bittered (550.0 SRM) 0.8 %
2.00 oz Brewer's Gold-2011 [8.00 %] - Boil 60.0 min 17.4 IBUs
1.40 oz Northern Brewer_2012 [10.00 %] - Boil 60.0 min 15.2 IBUs
2.00 oz Willamette-2011 [7.80 %] - Boil 10.0 min 3.4 IBUs
8.00 oz Coffee (Boil 0.0 mins)
4.0 pkg Safale American (Fermentis #S-05)
8.00 oz Cocao Nibs (Secondary 7.0 days)
6.00 oz Coffee (Bottling 0.0 days)

Saacrification Add 93.50 qt of water at 161.5 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 30 min 168.0 F 10 min

Chill to 180°F then steep 8oz coffee for 2 minutes.
Coffee Toddy: 6 oz coarse ground coffee (in a bag) + wort/water. Refrigerate overnite. Add to secondary.