porter, extract, coffee
Source: Dino Chiesa (Dino_P._Chiesa@transarc.com)
This was an extract brew, but contained about 1--1/2 pounds of specialty
malts, as well as some coffee. It looks very dark, and smells great.
- 6 pounds, dark malt extract syrup
- 1 pound, english dry dark malt extract
- 1/4 pound, black patent malt
- 1/4 pound, chocolate malt
- 1/2 pound, roasted barley
- 5 tablespoons, ground Vienna roast coffee
- 1 ounce, Bullion hops pellets
- 1 ounce, Northern Brewer hops pellets
- 2 ounces, Cascade hops pellets
- Porter yeast starter
I used Charlie's "step infusion" for the specialty grains, 125 F (20
minutes), 135 (15 minutes), 155 (20 minutes), and 170 (15 minutes). I
did a mini-sparge with 170 water and a strainer.
To the resulting wort, I added the extract (syrup and dry). The full
boil was about 50 minutes total. 15 minutes, then add 1 ounce Bullion
and 1 ounce Northern Brewer, and boil 20 minutes, then add 1--1/4 ounce
Cascade and boil 15 more minutes. Then, I added remaining Cascade,
steeped 3 minutes, and added coffee, and steeped 1 minute. Cooled the
wort in the sink ice bath.
The yeast capsule sat in my fridge for at least a month, but I started
it about 40 hours ahead of time, and it was bubbling along nicely by the
time I pitched.