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Winter Blues Coffee Porter
Baltic Porter • Extract • 6 gal
I used 2oz of whole espresso beans, which I steeped for 30 minutes with the grains, and another 2oz of the same added to primary with the dry hops. Yielded a fairly strong coffee flavor. Coffee lovers will enjoy it thoroughly, all the coffee and beer lovers alike who've had it have complimented it.
February 7, 2010 pm 04:37pm
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 1 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 1 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 6.6 lbs
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 3.3 lbs
Dark Liquid; Alexanders
Dark Liquid; Alexanders
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Goldings - 4.9 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1 oz
Cascade - 7.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Mt. Hood - 5.5 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Goldings - 4.9 AA% pellets; added dry to secondary fermenter
Goldings
Mild. Slightly flowery.
- 1 oz
Mt. Hood - 5.5 AA% pellets; added dry to secondary fermenter
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 4 oz
Coffee (beans) - (omitted from calculations)
Coffee (beans)
From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.090 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.023 | 1.016 - 1.024 | |
| Color: | 44.7 SRM | 17 - 30 | |
| Alcohol: | 9.0% ABV | 5.5% - 9.5% | |
| Bitterness: | 26.2 IBU | 20 - 40 | |
Discussion
Delicious.
2010-03-09 1:21pm
I used 2oz of whole espresso beans, which I steeped for 30 minutes with the grains, and another 2oz of the same added to primary with the dry hops. Yielded a fairly strong coffee flavor. Coffee lovers will enjoy it thoroughly, all the coffee and beer lovers alike who've had it have complimented it.
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