Steve Luke says about this coffee porter that was brewed at Cloudburst Brewing earlier this year: “I think lighter roasts can be less astringent and acrid compared to darker roasts, so they meld a bit better with darker and roasted malts in the beer.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.072
FG: 1.017
IBUs: 35
ABV: 7.6%
MALT/GRAIN BILL
12 lb (5.4 kg) 2-row malt
5 oz (142 g) Thomas Fawcett Pale Crystal
6 oz (170 g) Franco Belges Kiln Coffee malt
8 oz (227 g) Thomas Fawcett Chocolate malt
4 oz (113 g) Weyermann Dehusked Carafa II
2 oz (57 g) Simpson Black Malt
8 oz (227 g) Simpson Naked Oats
HOPS & ADDITIONS SCHEDULE
0.7 oz (20 g) Magnum [10.5% AA] at 60 minutes
8 oz (227 g) brown sugar at 30 minutes
YEAST
Imperial Organic Yeast A30 Corporate (see Brewer’s Note)
DIRECTIONS
Mash for 60 minutes at 154°F (68°C). Boil for 75 minutes. Chill to 65°F (18°C) and pitch the yeast. Ferment at 68°F (20°C) until final gravity is reached.
For the cold-brew addition, combine 4 oz (113 g) of medium-roast coffee (medium-coarse ground) with 32 fl oz (946 ml) of filtered water at room temperature for 48 hours. Strain the brewed coffee into the beer post-fermentation, during conditioning.
BREWER’S NOTES
Our A30 Corporate yeast strain is banked at Imperial Yeast in Portland, Oregon. It’s a publicly available strain, by request. The original strain is Siebel BRY96. If you can’t get your hands on A30 Corporate or Siebel BRY96, Safale US 05 is another alternative.