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Thinking of a 5.5% Coffee Porter. Don't mind using real coffee, but also just fine using coffee malt (if I can find some).

Recipe suggestions?

Tim

I'd try a BCS brown or robust porter and add cold steeped coffee in keg, maybe 5 oz coffee in a litre of water......

Yeah I'd definitely use some cold press coffee instead of a coffee malt. Makes it a very defined flavour that way. Otherwise I dunno but it sounds tasty, I might make one too!

Nash, I remember you experimenting with adding 'strong coffee' direct to keg (err.. cask). What say you ya motha fucka!

I also wouldn't mind a robust porter that somebody has been happy with.. smooth mouth feel (maybe add oatmeal?).

Tim

If I were you I would go to the bishop's landing location of smiling goat and try several coffee varieties as ice coffees from their trifecta machines. They hate using them because they are finicky but it makes the best coffee of any machine or gadget. Noticeably better. They also have coffee from several roasters and origins so you will be able to get a wide range of tastes. I think I would avoid the acidic coffees with flavour descriptors like grapefruit or blueberry and go for something with tobacco or earthy in its description. Especially tobacco. It should blend nicely with the roast and caramel of your porter. If you have ever had a Mexican chocolate (not with chillis) it will often have that hint of tobacco. It is really quite pleasant. To maximize those flavours you will need to make some really strong coffee, maybe a four scoop shot out of an aeropress?

Poor Tim is in Calgary, but I think your points stand.

TimG wrote:Nash, I remember you experimenting with adding 'strong coffee' direct to keg (err.. cask). What say you ya motha fucka!

I also wouldn't mind a robust porter that somebody has been happy with.. smooth mouth feel (maybe add oatmeal?).

Tim

Yeah I've done a bunch, the best flavours and shelflife come from cold extracts, right in the beer. I mean, get some fresh beans of your choice, grind them and add them to the finished beer. Preferably in bag or tea ball of sorts then remove it after 12 - 16 hrs. If it doesn't come out strong enough for your tastes, do it again. The last time I did a full batch it was a brown ale and I used 3g per L, I felt it was a bit too much. I like the Porter idea and wouldn't shy away from fruity beans since those flavours are naturally present in ales anyways, fruity roasted beers are delicious imo. Always try to use beans from a local roastery that have been roasted in the last few days.

On the other hand, I can tell you that 1 lb of beans, ground and in a hop bag for over a week is way too much.

NASH wrote:Yeah I've done a bunch, the best flavours and shelflife come from cold extracts, right in the beer. I mean, get some fresh beans of your choice, grind them and add them to the finished beer. Preferably in bag or tea ball of sorts then remove it after 12 - 16 hrs. If it doesn't come out strong enough for your tastes, do it again. The last time I did a full batch it was a brown ale and I used 3g per L, I felt it was a bit too much. I like the Porter idea and wouldn't shy away from fruity beans since those flavours are naturally present in ales anyways, fruity roasted beers are delicious imo. Always try to use beans from a local roastery that have been roasted in the last few days.

Ok, this sounds good (need a hop bag). I'm assuming a course grind (have a grinder)..

3g/L was too much? That is only 57g in a 19L keg? I make 3 coffees with that much beans (mind you I don't let them steep for 12 hrs.. ). But this is a cold (or room temp) steep.

I think I'm more of an earthy coffee kind of guy, but it'll be fun to experiment!

I've had good success in a imp stout using 15 grams per gallon

Yup, it was on the high end for a wee 5% abv brown ale. I nail a couple double 20g espresso shots every morning too The bigger the beer, the more it can handle. Just remember, once it's in there you can't take it back out but you can always add more. How you like your coffee really has little to do with how you'll like the interaction of those flavours with the rest of the flavours in the beer. You can brew the base beer then do some experimenting first, that's how I generally roll. Buy four types of beans, make four mini cold extract batches overnight in the fridge. Pour 4 measured beers and start lacing them with controlled doses with the different cold extracts until.... BAM, one strikes you as delicious. If you're lazy only make two You can make the cold extracts quite concentrated as well. Coarse grind is the way to fly.

ajcarp wrote:On the other hand, I can tell you that 1 lb of beans, ground and in a hop bag for over a week is way too much.

Ha ha ha!!!!!!!!!!!!!

Yup, no arguments on that one.