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.”
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
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
Imperial Organic Yeast A30 Corporate (see Brewer’s Note)
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.
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.
From coffee and spices to chiles and fruit, Craft Beer &Brewing Magazine®’s online class Adding Flavors to Beer shows you how to complement malt and hops with flavors that flagrantly violate the Reinheitsgebot. Sign up today!