Here's a coffee port recipe I brewed in late fall/early winter 2014. This beer was tasty all through winter and spring of 2015. If you're into coffee style, I suggest you give this recipe a try!
Grains:
11.75 lbs US 2-Row
1.50 lbs Munich Malt
1.0 lbs Crystal 40
1.0 lbs Chocolate Malt
0.25 Black Patent
Hops:
1-7/8 oz E.K. Goldings @ 5.7% AA @ 60 min
3/4 oz Fuggles @ 4.7% AA @ 15 min
3/4 oz E.K. Goldings @ 5.7% AA @ 1 min
Additions:
8 oz Brazilian Mediam Roast Coffee in secondary fermenter for 2 weeks using cold extraction method. You can use any variety of coffee you choose for this extraction method!
1. Clean and sanitize 32 oz container (I used a Nalgene!)
2. Add 8 oz of coffee grind to 24 oz water. Mix well.
3. Refrigerate for 24 hours.
4. Strain blend through coffee filter and add to bottom of secondary fermenter.
5. Transfer wort from primary fermenter on top of coffee extraction into secondary fermenter.
Yeast:
White Labs WLP 001 California Ale (I would also recommend trying WLP 023 Burton Ale Yeast or other English style yeast)
Mash & Sparge:
Mash 5.2 gallons water @ 153 degrees F for 90 minutes. (Strike temperature = 170 degree F)
Sparge 3.7 gallons water @ 170 degree F for 60 minutes
Efficiency: 70%
Batch Size: 5.5 Gallons
OG: 1.064
FG: 1.015
ABV: 6.4%
IBU: 36
Color: 35 SRM
