Coffee Porter

[alwilson]

Evening All,

Can anyone recommend a recipe for a porter with a strong coffee flavour. Without actually adding coffee to it?

Where does the coffee flavour come from? Is it the black malt?

Cheers,
Alex

[WishboneBrewery]

Its probably the Chocolate malt for coffee, but a bit of Instant Coffee after fermentation would work to good effect or some fresh ground coffee in the last few minutes of the boil.
Black malt gives a smoother more rounded flavour in my opinion.

[floydmeddler]

Why don't you want to add ground coffee beans? Have had great success by adding 25g-30g of good quality coffee beans to stouts. Just make sure you don't add any flavouring hops as the flavours won't work. Target are good to bitter with as more or less all the flavour boils off.

Give it a try! Delicious!

Edit: Add the coffee beans during last minute of boil.

[Barley Water]

Just a couple of ideas for you if you want that coffee taste. One of my other little deals is roasting my own coffee beans (so I always have very fresh coffee and I save money at it as well). If you are thinking about adding coffee, see if you can get fresh roasted beans, the aroma is so much better than stuff that is just a week old. You would not believe the difference in beans that I have just roasted over purchased gormet coffee (like Starbuck's for instance). What you then do is cold brew up some coffee, except concentrated. Take a pound or so of the fresh beans, run them through a grinder and soak them in water at a cool temperature for a week or so. Run the whole deal through a coffee filter to remove the bean fragments and you now have concentrated coffee. What you can then do is add the coffee to the beer in the ratio that suits your taste. The advantage of the cold brewing is that the coffee will be very smooth and the cold brewing will not pick up the oil in the beans like brewing hot will do. Additonally, cold brewing traps the coffee aroma better.

[alwilson]

Why don't you want to add ground coffee beans?

Floyd, mostly because it didnt seem very 'pure' but thats coming from me who is about a chuck a load of spices into the boiler

Alex

[dave-o]

Roast barley gives the best coffee taste IMO, without actually adding coffee.

[floydmeddler]

Why don't you want to add ground coffee beans?

Floyd, mostly because it didnt seem very 'pure' but thats coming from me who is about a chuck a load of spices into the boiler

Alex

Get coffee in there next!!

[lupulin]

Roast barley gives the best coffee taste IMO, without actually adding coffee.

I agree. It seems to help to go light on it so the roast doesn't get too pronounced.

[Capped]

I often make up recipes on the spot,without any clear idea of what I'm aiming for but hoping something special will be the result. I always write ingredients and quantities down as I go along. One I made a few months back hits you in the nose with a coffee-fist if and is one on my "to do again" list. Here it is:

MO 4200g
Crystal Malt 250g
Roast Barley 100g
Chocolate Malt 100g
Torrefied Wheat 100g

Challenger 40g at start of boil (90 mins).

Fuggles 20g at 60mins
Challenger 15g at 60mins

15g Fuggles at 80c
15g Challenger at 80c.

[alwilson]

Morning Capped!

Thanks a lot for this recipe. I'm interested in the Fuggles and Challenger at 80C, I assume when you're cooling it, you throw them in when it hits 80C - do you then carry on cooling at the same rate or let them steep at 80C for a bit before continuing to cool?

cheers
Alex

[Capped]

Eyup al! I use a CFC,so when I chuck the last hops in at 80c,it means they are steeping for as long as the run-off from the boiler takes. In my case that's around 45mins. I don't know how long those who use an immersion chiller hold them at around that temp before chilling,sorry. FWIW though,I reckon half an hour tops would do the trick. Anyone?

[Rookie]

Evening All,

Can anyone recommend a recipe for a porter with a strong coffee flavour. Without actually adding coffee to it?

Where does the coffee flavour come from? Is it the black malt?

Cheers,
Alex

The last time I brewed a coffee stout I used a malt called kiln coffe malt. I did add coffee so I can't say for sure how coffee like this is by itself, but the description says it is coffee-like.