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Blue Mountain Porter
Robust Porter • Extract • 5 gal
A robust Porter with a hit of Jamaican Blue Mountain coffee.
September 10, 2008 am 07:48am
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.5 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.
- 6.0 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.0 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.25 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.0 oz
Columbus - 12.2 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 0.5 oz
Cascade - 6.3 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 6.3 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 64 oz
cold pressed coffee - (omitted from calculations)
cold pressed coffee
- 1 oz
irish moss - (omitted from calculations)
irish moss
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Cold brew coffee seperately and add at end of boil. DO NOT boil the coffee!
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 27.4 SRM | 22 - 35 | |
| Alcohol: | 5.7% ABV | 4.8% - 6.5% | |
| Bitterness: | 59.4 IBU | 25 - 50 | |
Discussion
A truly stimulating brew
2008-11-07 1:11pm
Well, it's been aging in the bottles for two weeks now, and it turned out to be a very tasty Porter. I was concerned about the added bitterness of the coffee, but it's not really bitter at all (from coffee that is). The cold brewing of the coffee resulted in the best aspects of the coffee flavor with no added bitterness.
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