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Black Silk Caramel Coffee Porter
Robust Porter • Extract • 2.25 gal
Robust porter (which I'm hoping will turn out with dominant caramel, chocolate, coffee and roasty flavor) brewed with Foldger's Black Silk Coffee
November 8, 2007 am 09:25am
3.0/5.0 1 rating
Ingredients (Extract, 2.25 gal)
- .5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .33 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 2.75 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- .7 oz
Willamette - 4.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .3 oz
Willamette - 4.0 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.5 oz
Dark Roast Coffee at flameout (I used Foldger's Black Silk) - (omitted from calculations)
Dark Roast Coffee at flameout (I used Foldger's Black Silk)
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Notes
Brewed 11/6/07, will post updates on how it turns out and whether or not it makes me go blind (I'm kind of a crappy brewer so don't waste your money trying it until I have!) Grains steeped 30 mins. if you have questions my email is ohchiz@yahoo.com UPDATE: Bottled today(11/17), so far its looking really good. I took a small drink of the uncarbonated young beer, its very dark colored with a roasty flavoring dominating (tasted somewhat stout like), and a little bit of carmel malt flavor peaking through, has a coffee flavor that isnt overpowering but is clearly in the background. Little to no fruityness/sweetness/hop flavor. Surprisingly well balanced and close to what I was shooting for (especially for a new recipe), this is probably my best beer to date. Will update again in a couple weeks after its carbonated and conditioned a bit and think about what needs to be tweaked.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 33.8 SRM | 22 - 35 | |
| Alcohol: | 4.9% ABV | 4.8% - 6.5% | |
| Bitterness: | 25.8 IBU | 25 - 50 | |
Discussion
Pretty good start but needs tweaking
2007-11-27 1:28am
I tried my first whole bottle tonight, ~3 weeks after the boil. It is extremely black with a brown head, cant see through it, made a Sierra Nevada porter my friend was drinking with me look like a pilsner. Aroma was ok, not great. Then the taste. It wasnt quite as well balanced as I initially though from when I tried it at bottling. I left the bitterness low because I had a lot of Black patent which I though would compensate, but I think bitterness should be increased by atleast 50%, maybe doubled. It is very rich and kinda sweet with a creamy full body (like I said though I rushed this beer, body might lighten up yet with time/conditioning). Initial impression is a chocolate flavor that is very strong, that's about all you can taste. Has a sweet and roasty after taste. Not sure if the coffee is tastable or if it just blends with the chocolate flavor. Might back off a little on the chocolate malt next time. Not much hop flavor, if you want hop flavor add more flavoring hops as well. Very drinkable, but like I said biggest need is much more bitterness to balance out the sweet richness. It's average at the moment, but with that modification it would probably get a 4 easily. Will brew again some time. I'm tempted a little too to use a slightly higher attenuating yeast or add some sugar/reduce pale malt so it has a lighter body and more alcohol. If you try it, let me know how it turns out!
After 2 months its better
2007-12-28 7:22pm
After about 2 months the sweetness and solevent flavors are mostyl gone, I rushed the fermentation and it must not have been complete. Tastes much better now that it has matured but I'd still increase the hops if anyone makes it. I wish it had a stronger caramael flavor too :(
just a suggestion
2008-02-15 7:45pm
Maybe also try using Wyeast (1056) American Ale Yeast. If you want a rocky head and a more aggressive fermentation, try Wyeast German Ale. Wranining......If you use the German ale yeast.... You Will need a blow off Tube on your Primary Fermentor! This kind of yeast is crazy!
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