Toad Brain Chickory Porter

Source: Chris Olsen
Recipe added: 04/08/98
Email: zvb41@ttacs.ttu.edu

A very nice full bodied beer. The coffee flavor added a bit of bitterness and is most noticible in the finish. Low carbonation makes it smooth and mellow, although there was absolutly no head.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.056
Finishing Gravity: 1.016
Time in Boil: 1 hour
Primary Fermentation: 10 days
Additional Fermentation: 3 weeks bottle conditioning

Ingredients:

6.7 lb Pale Extract
0.5 lb Crystal 90
1.0 lb Black Patent
12 oz Coffee and Chickory (Cafe du Monde)
0.5 oz Tettnanger (bittering)
1.5 oz Tettnanger (finishing)
2 oz Cascade (finishing)
1 pack Whitbread yeast
0.5 cup priming sugar

Procedure:

Put grains in cold water, bring to 150 degrees and hold 15 min. Bring to boil, add extract and 0.5 oz tettnanger. Add cascade and 1.5 oz tettnanger in hop bag last 10 min. Add brewed coffee after turning heat off (0.25 cup coffee grounds brewed with 12 oz water).

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