Schizophrenia Espresso Porter

Classification: porter, extract

Source: Jim Nasiatka-Wylde (Jwylde@interaccess.com), HBD Issue #2024, 4/30/96

The whole thing turned out pretty good - the beer itself seems to be about the best we've done so far. It has a dark, bitter, funky flavor from the coffee and the black patent malt. Color is very black almost chunky, and has good thick head - kinda like Guiness in color and consistancy.

Ingredients:

3.3# M&F Amber Malt extract
3.3# John Bull Dark Malt Extract
1# Black Patent Malt
1/4# Crystal Malt
1.5 oz Northern Brewers Hop Pellets - main boil
1 oz Tettnanger Hop Pellets - finish
1/2# Espresso - coarsely ground
ale yeast

Procedure:

Steep grains while bringing water to a boil (50 minutes); add extract return to boil add hops and boil for 45 min. Reduce heat and add Espresso - steep for 10 minutes; return to boil and add finishing hops for 5 minutes; sparge, chill, and pitch.

Specifics:

OG: 1.060
FG: 1.025