The SWMBO loves Berkshire Brewing Coffeehouse Porter. I’m trying to make something similar. I get lots of coffee flavor and a wee bit of chocolate. Not really chewy or sweet but I’m gonna go in that direction anyway. It looks busy but I want to use up some malts (de-bittered black, CSIII). Not really married to the hops. I have tons of others that I could use. I’m thinking the RB, Coffee Malt and Pale Chocolate will give plenty of coffee/mocha flavor on it’s own. Don’t want a lot of harsh bitterness from the roasted/black malts. Would like the coffee bitterness to come through. Since I’m only at 3.3% dark malts, I’m using some C150 to get color and a bit more roastiness. Milk sugar is for a little sweetness. I’ve never used coffee or cocoa nibs before. I plan on adding 1# of coarse ground coffee after flameout and steep for 2-3 minutes (before chilling). I’ll put the nibs in secondary. Anyway your thoughts:
Coffeehouse Coffee Porter (15 gal)
28 lbs Pale Ale Malt (1.8 SRM) 81.2 %
1 lbs 8.0 oz Chocolate Malt, Pale (225.0 SRM) 4.3 %
1 lbs 2.0 oz Kiln Coffee Malt (165.0 SRM) 3.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 2.9 %
1 lbs Crystal, Extra Dark (150.0 SRM) 2.9 %
6.0 oz Roasted Barley_300L (300.0 SRM) 1.1 %
6.0 oz Carafa Special III (470.0 SRM) 1.1 %
3.0 oz Black Barley (Stout) (500.0 SRM) 0.5 %
3.0 oz Black Malt, De-Bittered (550.0 SRM) 0.5 %
12.0 oz Milk Sugar (Lactose) (0.0 SRM) 2.2 %
1.00 lb Coffee (Boil 0.0 mins)
3.00 oz Challenger [5.60 %] - First Wort 60.0 min 22.1 IBUs
1.50 oz Perle-2012 [10.30 %] - Boil 30.0 min 11.5 IBUs
1.50 oz Willamette [5.60 %] - Boil 0.0 min 0.0 IBUs
3.0 pkg SafAle English Ale (Fermentis #S-04)
6.00 oz Cocoa Nibs (Ghana) (Secondary 7.0 days)
Original Gravity: 1.064
Final Gravity: 1.016
Bitterness: 33.6 IBUs
Color: 31.3 SRM
that being said, and reinforceing mmitchems concern about muddy flavours, if your wife really wants something like the BBC coffeehouse porter I would start by contacting the brewery and seeing if they will give you some info on the ingredients. A lot of micro breweries will be happy to share, at least a basic ingredients list with homebrewers.
Hmmm… sounds like time for a debate about the difference between stout and porter!
Personally, I think that sounds like a lot of coffee. Lately, I’ve added coffee at kegging. I’ve added espresso and most recently added coarse ground coffee beans for five or seven days. I have not yet tapped the dry-beaned porter so I can’t give any informed analysis of how that method worked out.
Be aware that adding coffee at any stage will add to the bitterness. Keep roasted malt additions and hopping lower than you otherwise would in order to compensate for this affect. Think about brewing some test batches first to gauge the right amount.
The cold steep makes sense to me as well. Less astringency and all that. I really want to make a Coffee Porter as well, something mellow for the winter, and also something a little lower in alcohol. Might have to read the article again.
Did the roaster you spoke to mention any varieties that would be especially tasty?
Thanks gents…
I’ve only done 1 porter and did not use Roasted Barley. I knew this would make some think of a stout. I only threw it in there thinking it would add coffee like flavors. I am not opposed to taking it out.
The article I read (forgot which magazine) said to add coffee at flameout for only 2 minutes OR make a “toddy” (cold steep). I’ll think about this one. : Post fermentation does seem like it would be easier to control.
+1 on the cold steep or “toddy” method. I prefer 24hrs for a cold steep. On my Mocha Mild for NHC, I used cold coffee and an extract of Cocoa Nibs in vodka. I have added espresso in the past, but I didn’t find I got as good of flavor. I would be worried about astringency adding beans to the kettle.
Looks like we gotta brew this up tomorrow. I emailed Berkshire last week and they never responded. What do ya think of this one? I’m gonna have to use dry yeast. I gave 2 packs of S-04, 1 pack of Windsor and 3 packs of S-05. Hmmmmm…
**** FINAL RECIPE ****
Batch Size: 15.00 gal
Boil Size: 17.50 gal
Boil Time: 60 min
26 lbs Pale Malt (2 Row) GW (2.7 SRM) 74.6 %
3 lbs 8.0 oz Munich Malt (9.0 SRM) 10.0 %
2 lbs 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 6.5 %
1 lbs 2.0 oz Kiln Coffee Malt (165.0 SRM) 3.2 %
12.0 oz Chocolate Malt (450.0 SRM) 2.2 %
12.0 oz Chocolate Malt, Pale (225.0 SRM) 2.2 %
4.0 oz Black Barley (Stout) (500.0 SRM) 0.7 %
4.0 oz Black Malt, De-Bittered (550.0 SRM) 0.7 %
1.00 oz Magnum [16.4 %] - Boil 60.0 min 24.1 IBUs
0.75 oz Brewer’s Gold-2011 [8.00 %] - Boil 60.0 min 8.8 IBUs
1.50 oz Willamette [7.80 %] - Boil 10.0 min 3.4 IBUs
3.0 pkg SafAle American Ale (Fermentis #S-05)
6.00 oz Coffee (flameout)
6.00 oz Cocao Nibs (Ghana) (Secondary 7.0 days)
6.00 oz Coffee, Cold Steeped (Keg)
Est Original Gravity: 1.062
Est Final Gravity: 1.017
Bitterness: 36.3 IBUs
Est Color: 30.0 SRM
Mash: 60 min @ 154°F
I would keep the chocolate and black malt, cut everything else. Are you kegging? Cold brew a strong amount in a french press, about a half quart or so, and add to keg before you rack beer into it. Works like a charm. There really doesn’t need to be that many specialty malts in there.
Yeah, I agree with Beersk. There are a lot of specialty malts going in there that could quite possibly detract from that coffee flavor you are going for. I am a big fan of brown malt. I might keep the pale, brown and the chocolate malt. Throw in that cold steeped coffee and done.
I have really been making an effort to scale back my recipes with 6+ malts to 2 or 3. You can really make an awesome beer with just that (Kudos to Drew Beechum).
I’m thinking the pale chocolate, brown and coffee malts will give me a nutty, mocha kind of flavor. Yes/no?
As for the honey malt, I’m thinking of using that for a bit of sweetness in lieu of the lactose. Bad idea?
I am leaning toward the S-05 yeast and I do keg my beers. As far as bittering, I also have some Magnum and Warrior which I understand are fairly clean. Might they make a better choice?
P.S. Oh crap…I have no coffee or beans. Any suggestions?
I love Magnum. Such a clean bitering hop. A little goes a long way to boot. You can lower the hopping rate as well to give the impression of sweetness. Pay attention to the BU:GU ratio on that one…
on the lack of coffee, just leave it out of the boil. do the toddy at packaging. If you HAVE to add coffee to the kettle wait till the temp has dropped to below 190 or it will be bitter.
I agree with using US05 and Magnum over Warrior as your bittering addition.
I think the honey malt and coffee malt are not necessary but that is obviously up to you. I have trouble keeping my porter recipes simple for some reason so I can relate.
