I'll be brewing a Porter on Saturday and wanted to get some thoughts on adding coffee. Here's the base recipe:
- 10lb Pale Malt
- 12oz Caramel/Crystal 40L Malt
- 12oz Chocolate Malt
- 8oz Special B Malt
- 6oz Black Malt
- 0.75oz Magnum Hops
- 1oz East Kent Goldings
- WLP002
(This is a recipe that my local home brew supply shop offers)
I plan to brew it by the books and add the coffee at kegging. I realize there are probably two dozen ways to add coffee to beer, but the consensus seems to be to cold brew the coffee and add to secondary or keg. Since I don't plan to use a secondary for this batch, I'll be adding it right to the keg.
So, how much, what kind, and what ratio? I'm going to go to a local coffee roaster and ask for some with very low acidity. I plan to do a coarse grind of 8oz of beans, add that to my 1qt (sanitized) french press and then fill with purified room temperature water, stir, cover with foil, and place in refrigerator for 12-14 hours. After 14 hours, I'll put the plunger in the french press and strain the liquid as I pour it into the keg.
Will the coffee flavor be too strong? This is a pretty potent bean:water ratio. Should I try pouring half, tasting, then adjust? Any other tips?
Submitted August 18, 2016 at 01:19AM by rjeffords http://ift.tt/2bteXpp Homebrewing
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