Coffee Porter help

[Beer-lord]

I'm mostly thru with my Coffee Porter recipe but never having used coffee nor ever having cold brewed, I'm not sure so as usual, the Borg is my go to.
Here's what I have......suggestions are always appreciated......especially the notes at the bottom which I am mostly unsure about.
I've got a few types of coffee I'm interested in that I like, and likely will use an Ethiopian blend that I think will work well.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Coffee Porter
Brewer:
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.064 SG
Estimated Color: 29.6 SRM
Estimated IBU: 13.7 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.7 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 8.9 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.3 %
8.0 oz Carafoam (2.0 SRM) Grain 4 3.6 %
6.4 oz Chocolate Malt (450.0 SRM) Grain 5 2.8 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 6 2.8 %
4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 7 1.8 %
0.50 oz Willamette [5.50 %] - Boil 60.0 min Hop 8 8.2 IBUs
0.35 oz Cascade [5.75 %] - Boil 30.0 min Hop 9 4.6 IBUs
0.30 oz Willamette [5.50 %] - Boil 5.0 min Hop 10 1.0 IBUs
1.1 pkg English Ale (White Labs #WLP002) [2000.0 Yeast 11 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 14 lbs 0.8 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.08 qt of water at 166.8 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Boil 8 oz of water and let cool. Take 4 oz of coffee grains, add the cold water to the grains in a sanitized jar and let sit overnight or longer. Use a filter to move the liquid into another sanitized jar and add the last 2 days of fermentation.

[BigPapaG]

Paul,

I find a quarter pound to be about right...

I boiled the water and then covered ot and allowed to cool to room temp.

As I recall, I used a medium grind, added to 16 ounces of room temp water, covered and let it sit at room temp overnight to steep (probably closer to 12-15 hours).

The grounds settled and I poured through a coffee filter into the fermenter near the end of secondary.

Recipe looks good!

I used a slighter darker roast but could just as well have used Ethiopian as I like that as well!

There was a good level of coffee flavor in my stout and it suited my taste just fine.

[RickBeer]

http://beerborg.com/forum/viewtopic.php ... eer#p55061

[MadBrewer]

I have a Chocolate Coffee Porter I make. For the Coffee I cold brew coffee with 1/4 cup of coffee to 1 cup of water. I usually scale that up to make extra. It's really potent which means I can add less to the beer. I never thought to pre-boil the water first but that's a good idea for sanitation practices. I usually add the coffee to a sanitized sac add to a sanitized jar, add the water and cold steep in the fridge overnight. Everything settles, no need to strain the coffee. I add it at kegging to taste but usually about 1 cup to the keg.

Reminds me, it's about that time to get a batch of that started. It's the wifes beer. Haven't had to tweak the recipe at all since I first brewed it. I have used plain coffee grounds with good success. Dunking Donuts Dark Roast one time, tried Chocolate flavored coffee one time and Columbian another time. A good coursley ground coffee would probably kick it up another knotch.

[Kealia]

I don't know why I even opened this thread...

[RickBeer]

Ha!

[MadBrewer]

I don't know why I even opened this thread...

Not a fan?

[Beer-lord]

My LHBS thinks I should try this 3 times using 3 different ways but that's not going to happen. For me it'll be either the cold press method I mentioned or putting the whole bean in the fermenter or keg for a few days.

Kealia is afraid of ALL dark beer but we are working on him for a few years now. There was talk of kidnapping him and taking away all his pale ales and saisons until he drank 14 stouts in a row but we decided we could get arrested for forcing him to do that. But I hope to live long enough to see him enjoy some of the dark side.

[Kealia]

I don't know why I even opened this thread...

Not a fan?

Yeah, Beer-lord answered. I've been known to say that "dark beers are icky" so there's an ongoing discussion/joke.

[bpgreen]

I don't know why I even opened this thread...

Not a fan?

Yeah, Beer-lord answered. I've been known to say that "dark beers are icky" so there's an ongoing discussion/joke.

Mammy? Oh, wait. That was "Stouts are yucky."

I used to hate dark beers, but a few years ago, my nephew brought a growler of a brown ale (home brew) to a family gathering. I poured a glass and said that I thought it was good for the style, but I didn't care for the style. By the time I finished the beer, I was hoping the growler wasn't empty.

Then, a while back, a friend told me that he'd like to try a coffee stout. I had never brewed a stout, so I asked Jon and Rich (IBS) for help in crafting a Mr Beer sized batch that I could split with him. Part of my reason for the Mr Beer sized batch was that I wouldn't have a lot of stout I didn't like and part was that we were brewing it at his place and I could leave the LBK behind. He wasn't interested in continuing to brew and the stout was good enough that I added a 5 gallon version into my regular rotation (although not usually with coffee).

I guess my point is that you should give darker beers another try. You may find that your tastes have expanded enough that beers you previously found icky are now delicious.

[Kealia]

I do keep trying. Many moons ago I didn't like IPAs either but I finally came around.

I have found that Left Handed Milk Stout is pretty decent. Some day I'm sure I'll get there but for now it is continued sampling and face making

[Beer-lord]

As you can tell from the age of this post, I plan many brews far ahead and got this one done today. Things went pretty well. For some reason the temps were all over the place. Once again, when using the refractometer I went from 1.065 to 1.062 from flameout to pitch. Not sure why that happens.
Looking for 1.064 and got 1.062 but again, too much water but this is not bad at all. Pitch more 002 than needed and for sure the blow off will be in full swing.
I plan to use cold press coffee at kegging in 2 1/2 week and bottle some to bring to Asheville. Might be nice to sit by a fire and enjoy this if (fingers crossed) it comes out ok.
My asst. brewer RedBEERd made the brew day easier as he does work well for food and beer.

[Beer-lord]

This one is already below projected FG and coming in just a tad above 5.5% which is perfect. After only 8 days it's done and I don't want to chance it going any lower (though I doubt it will) and get dry. I think a teeny-tiny bit of sweet should be in a coffee porter or at least, that's how I like it.
So, I think I'll chill it down overnight and keg it tomorrow but not add the coffee until I am almost ready to put it on gas which might be another week or so from now. I hate opening the keg to add cold coffee later but that's what I'm going to do.
It's a very enjoyable beer without the coffee added so I might even do this recipe in the future on it's own. I'm really happy with the way it came out. The little bit of chocolate rye malt made this really good.

[Inkleg]

I hate opening the keg to add cold coffee later but that's what I'm going to do.

but you'll open it to add hops?

[Beer-lord]

Yep, same thing but it's rare that I keg hop days or weeks later. Usually I keg hop when it's racked to the keg.
I shouldn't say this but I'm do for an infection of some sort. Can't recall the last time I had one but it's a roll of the dice for it to happen sooner or later.