Based on jamils American, with moshers suggestion of IPA hopping schedule, and cold-steeped coffee.
10.8 lbs light dme
1 lb black roasted barley
.75 lb choc malt
.75 lb crystal 40
1oz northern brewer 60 min
1oz Amarillo 10 min
1 oz simcoe 5min
US05 at 67
Coffee extract and 1oz each Amarillo simcoe in 2ndary for 10 days
Personally, I think the coffee will clash with the dry hops. But if you’ve had that flavor combo and like it, go for it.
having just added coffee to a high abv porter, i’d agree with tom that the hops would clash.
I agree with you guys. when I was developing the recipe for my coffee stout, it took 3 test batches to get the hops right. They kept clashing with the coffee.
my porter was 30 ibu and i used palisades for bittering (basically a higher aa willamette from what i understand) and east kent goldings for the late additions.