stephelton
Well-Known Member
I'm planning on making a coffee porter this weekend. Here's my recipe so far:
8 lbs. 2 row
1/3 lb chocolate malt
1/3 lb toasted malt
1/3 lb black patent malt
1/2 lb crystal 60L
(maybe add some molasses, brown sugar. etc?)
Total 9.5 lbs.
Targets:
1.045 OG
26.5 SRM
20.7 IBU (trying to keep this low, read on...)
Targetting 5.25 gallons into primary
~ 1/2 oz perle/northern brewer for about (target 18-20 IBU) @ 60 min
~ 1/2 oz fuggle / williamette @ 15 min
coffee ?
My first question is about the technique used to add the coffee. I'm going to use some freshly home-roasted coffee. I've heard of people doing several different things:
- Add cold-brewed coffee
- Add normal brewed coffee
- use whole/coarsely grounded coffee at end of boil, during cooling, in primary/secondary, etc.
I'm leaning towards adding some coarsely grounded coffee to the primary 2-3 days before I rack to the secondary. I've done lots of cold brew and french press coffee and have found time and time again that shorter tends to be better, so I don't want to leave them in for too long.
I was also wondering about the coffee and hoppy flavors clashing, so I'm trying to keep the IBU towards the lower end (I'm shooting for about 20.) Anyone with experience here -- what have you found?
Thanks.
8 lbs. 2 row
1/3 lb chocolate malt
1/3 lb toasted malt
1/3 lb black patent malt
1/2 lb crystal 60L
(maybe add some molasses, brown sugar. etc?)
Total 9.5 lbs.
Targets:
1.045 OG
26.5 SRM
20.7 IBU (trying to keep this low, read on...)
Targetting 5.25 gallons into primary
~ 1/2 oz perle/northern brewer for about (target 18-20 IBU) @ 60 min
~ 1/2 oz fuggle / williamette @ 15 min
coffee ?
My first question is about the technique used to add the coffee. I'm going to use some freshly home-roasted coffee. I've heard of people doing several different things:
- Add cold-brewed coffee
- Add normal brewed coffee
- use whole/coarsely grounded coffee at end of boil, during cooling, in primary/secondary, etc.
I'm leaning towards adding some coarsely grounded coffee to the primary 2-3 days before I rack to the secondary. I've done lots of cold brew and french press coffee and have found time and time again that shorter tends to be better, so I don't want to leave them in for too long.
I was also wondering about the coffee and hoppy flavors clashing, so I'm trying to keep the IBU towards the lower end (I'm shooting for about 20.) Anyone with experience here -- what have you found?
Thanks.