Saturday, August 19, 2017

Coffee Porter


5 lb MoreBeer! Traditional Dark Liquid Malt Extract (a blend of 2-row, Munich, caramel 60, and black malt)
8.3 oz coffee malt
34 g Fuggles (3.57% AA) hop pellets @ 60 min
12 g Fuggles (3.57% AA) hop pellers @ 15 min
12 oz cold-brewed coffeee @ 0 min
12 oz. cold-brewed coffee @ kegging
1 tablet Whirfloc @ 0 min

2 vials White Labs California Ale Yeast (WLP001)


Brought 3 gals water to 126*F. Added coffee malt in grain bag.
Removed grains at 195*F
Brought liquid to boil and added the bittering hops.
At 30 mins from end of 60 minute boil, added liquid malt extract, and returned wort to boil.
At 15 mins from end, added aroma/flavor hops.
At end of boil, added Whirfloc and coffee.

Cooled to 83*F and pitched yeast.

9 Sept. 2017:
Kegged with addition of 12 oz cold-brewed coffee.

OG: 1.038
FG: 1.015
Aprox. IBUs: 22
ABV: 3%

Way too light-bodied, not enough coffee flavour. Too little body to handle carbonation, thus ended up with a bit of a "carbonation bite" to it.  Recipe needs some work.

Dumped the batch.

Friday, August 11, 2017

The last of the Mamut

On my last day in Lima last week, we pulled out the last bottle of my Mamut Barley Wine, which had been aging in the fridge there for a year.

It aged nicely. It was flavourful, and some of the very overt hop bitterness that had been so evident when it was young had softened into something rather pleasant and more rounded.