Wanted: Pipeline Porter All Grain Recipe

[michael.berta]

I think you guys might be thinking about it too much. If you brew the Robust Porter from Brewing Classic Styles or the recipe above with the coffee tips from Rich that I pasted above a few months ago you will get something that has the potential to be just as good if not better than Pipeline Porter...

 

[NorCalAngler]

do you do partial mashes or only extract only. If you only do extract it will be a little trickey since its based mostly on what extract you use (light with lots of speciality grains or dark with less specialty).

I went with light extract and a fair amount of steeping grains. If any other extract brewers come across this thread you can find my recipe here. I won't know how it turned out for about two months.

 

[tool3884]

Hello to all trying the all grain recipe mentioned a few pages back. I recently tried this recipe an have learned a few things.

1. I added two ounces of coarsely ground coffee straight to the secondary fermenter with the idea that the grounds would settle to the bottom and I could rack the beer to the keg leaving the grounds behind..... This was definitely incorrect. After transferring to the keg and cold conditioning for 10 days I tried to pour a glass. The pick up tube and poppet were completely clogged due to the presence of coffee ground that did not "fall out" in the secondary. When I repeat this recipe I will definitely use a grain bag.

2. The amount of coffee... Like I said before I used two (coarsely ground) ounces of Kona coffee direct from HI. I left the coffee in the secondary for 10 days. This was way too long. The beer is good, BUT the coffee flavor is overpowering. It is more like coffee with a hint of beer instead of vice-versa. Next time I would use the same amount (2 ounces) of coarsely ground Kona coffee but I would only leave it in the secondary for 1 day (or less). I say one day because with this last attempt I was able to still a taste after one day and it tasted (minus the carbonation) almost exactly like Pipeline.

I hope my experience with this clone helps others when they decide to try it.

Cheers,

Jeff

 

[michael.berta]

Hello to all trying the all grain recipe mentioned a few pages back. I recently tried this recipe an have learned a few things.

1. I added two ounces of coarsely ground coffee straight to the secondary fermenter with the idea that the grounds would settle to the bottom and I could rack the beer to the keg leaving the grounds behind..... This was definitely incorrect. After transferring to the keg and cold conditioning for 10 days I tried to pour a glass. The pick up tube and poppet were completely clogged due to the presence of coffee ground that did not "fall out" in the secondary. When I repeat this recipe I will definitely use a grain bag.

2. The amount of coffee... Like I said before I used two (coarsely ground) ounces of Kona coffee direct from HI. I left the coffee in the secondary for 10 days. This was way too long. The beer is good, BUT the coffee flavor is overpowering. It is more like coffee with a hint of beer instead of vice-versa. Next time I would use the same amount (2 ounces) of coarsely ground Kona coffee but I would only leave it in the secondary for 1 day (or less). I say one day because with this last attempt I was able to still a taste after one day and it tasted (minus the carbonation) almost exactly like Pipeline.

I hope my experience with this clone helps others when they decide to try it.

Cheers,

Jeff

Hi Jeff. I had a reply back on this same thread were I mentioned to put the grains in a hop bag to avoid those issues. I also suggested a total steeping time of one hour.

 

[captRon]

I just had some of this porter and I have to say it was pretty awesome. I may have to try brewing some of this myself!!!

 

[rickyspalding]

how do u put it in the secondary without possible infection? what do you do to avoid contamination? thanks!!

 

[Dunkelbiertrinker]

how do u put it in the secondary without possible infection? what do you do to avoid contamination? thanks!!

What I did and no signs of infection, 3 days after pitching yeast and putting into FV.
star-san a hop bag and a glass marble or 2. Bake the whole beans 50g at 200C for 15 minutes, let cool. put in Hop bag with marble. Toss in FV.

I have a new 7 gallon Conical, so the lid is big and easy to toss in the bag, it floated around for 5 hours and is now out of sight .

I will start secondary on this Sunday (25 Dec). I open the valve at the bottom and the sludge drains into a container attached. Close valve and oohwalla presto bingo, Secondary .

 

[C-Rider]

I like that stuff too, and have been looking for a good coffee porter recipe. There is a bunch of info here on different ways to add coffe, but most of it is for coffee stouts. I was thinking about just adding some fresh brewed and cooled coffee to the primary, along with the top-off water. Some people throw in fresh grounds 10 to 0 minutes before flameout. I really just don't know how much to add to get a noticeable coffee flavor, but without drinking 1/2 coffee 1/2 beer.

Stout or Porter you add coffee the same way. Best I know of is adding Cold Pressed coffee to the bottling bucket slowly TO TASTE.

 

[C-Rider]

How much whole coffee do you guys think you'd need for a 5.5 gallon batch? I would be adding cracked beans into my primary. Thanks!

Cheers,

Joe

I add Cold brewed coffee to the bottling bucket. I use 8 oz in 2 gallons.

 

[C-Rider]

What I did and no signs of infection, 3 days after pitching yeast and putting into FV.
star-san a hop bag and a glass marble or 2. Bake the whole beans 50g at 200C for 15 minutes, let cool. put in Hop bag with marble. Toss in FV.

I have a new 7 gallon Conical, so the lid is big and easy to toss in the bag, it floated around for 5 hours and is now out of sight .

I will start secondary on this Sunday (25 Dec). I open the valve at the bottom and the sludge drains into a container attached. Close valve and oohwalla presto bingo, Secondary .

I should really look at dates when I read posts....LOL This was so old. Good luck on your brew.