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Corky's Coffee Porter
Type: Robust Porter
Boil Volume: 6 gallons
Final Volume: 5 gallons
3.5 lbs Amber LME
3.5 lbs Dark LME
.5 lb Black Patent Malt
.5 lb Victory Malt
.5 lb Honey Malt
1 oz Saaz (5%AA) 60min
1 oz Saaz (5%AA) 30min
1 oz East Kent Golding (5%AA) 10 min
Yeast: Wyeast 1084 Irish Ale
1 lb. Sumarta Coffee, cold steeped in 2 quarts water
Steeped grains at 147 degrees for 30 min then raised heat to 178 and remove grains. Brought to a boil, turned off heat and added LME. Established roiling boil and added hops according to schedule. Added Irish Moss at 20 min until the end of boil. At 15 min until flameout, added coffee. Chilled to pitching temp, pitched yeast, fermented at 70 degrees.
How (and why) to cold steep coffee:
Rough grind coffee (or use a blender) and add to 2 quarts cool or cold water. Leave steeping for 24 hours. Select a coffee that has tastes suitable for your beer type. I selected a Sumatra bean due to the low acid levels, low bitter levels, and deep robust coffee roast flavors, but any coffee can work. Doing a cold steep extracts the coffee bean's oils with out extracting the bitterness. I personally didn't want a big bitter, roasty beer, nor a beer that reminded me of "office coffee".
The resulting beer is a great beer! It has deep and robust flavors, good malt and coffee balance. I'm actually rather surprised since this was one of my first real "let's throw it all together and see what happens". If anyone brews this or takes this and modifies it I'd love to hear back on what you think! You could sub in 7 lbs of light LME and get pretty much the same thing, maybe up some of the malts just a tad if you do. I used the half amber, half dark due to the LHBS worker swearing that I couldn't get a porter without AT LEAST some dark LME.....I didn't have it in me to argue. Hope you enjoy!!
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