KoNG said:Jimmyjack,
i made a "Mocha Porter" for my old man for christmas.
He loves his coffee as much as his dark beers so i wanted to combine the two. my recipe was fairly similar grist wise, and yeh i used fuggles for my hopping. As i mentioned i also added fresh ground at home "Sumatran Mandheling Grade 1" i only used approx 2 tablespoons steeped in 300ml of warm water for 30 minutes.. and into secondary for 7 days.
The beer came out well, but it definately had a big espresso flavour for the first month or two, it has mellowed out now and is starting to come great.
My suggestion would be to cut back on the coffee depending on what type you are using and how fresh it is.
If you are willing to cellar it for a few months it could be a cracker.
anywho just my copper coins worth
KoNG
[post="110130"][/post]
Ross said:KoNG said:Jimmyjack,
i made a "Mocha Porter" for my old man for christmas.
He loves his coffee as much as his dark beers so i wanted to combine the two. my recipe was fairly similar grist wise, and yeh i used fuggles for my hopping. As i mentioned i also added fresh ground at home "Sumatran Mandheling Grade 1" i only used approx 2 tablespoons steeped in 300ml of warm water for 30 minutes.. and into secondary for 7 days.
The beer came out well, but it definately had a big espresso flavour for the first month or two, it has mellowed out now and is starting to come great.
My suggestion would be to cut back on the coffee depending on what type you are using and how fresh it is.
If you are willing to cellar it for a few months it could be a cracker.
anywho just my copper coins worth
KoNG
[post="110130"][/post]
Just got my vanilla mocha porter judged (3 tbls of fresh ground Brazillian) & all 3 judges claimed they could not detect the coffee - Also 1 judge said the "vanilla dominated" whereas the other 2 had difficultty detecting any? :blink:
Oh well, I guess for comp beers it's really got to be "in your face"
cheers Ross
[post="110144"][/post]
stoutdrinker said:Warren,
I really enjoy dark ales/porters/stouts.
I have finally got my gear together and wish to do my first AG brew.
I want to know what your take would be on doing a single temp infusion rather than a multi rest mash. Cheers.
[post="124305"][/post]
warrenlw63 said:Stoutdrinker.
Single temp mash will be more than fine, in fact I'd highly recommend it.
I only did a 2 step mash because I used Powells Trad. Ale as the base grain. I only experience 55% efficiency with this malt used in a single temp mash.
If you're using Baird's Marris Otter (highly recommended) or Joe White Traditional Ale a single temp mash will give you normal efficiency.
Enjoy your Porter. It's a great style.
Warren -
[post="124308"][/post]
KoNG said:i guess its that time of year where this style starts to get on everyones lips.
Lets Brew....
KoNG
[post="124318"][/post]
KoNG said:Ross, as above if i was entering a competition maybe the oats wouldnt fit, but i dont see why oats wouldnt go well in a fairly big winter beer. Is there a reason you mention removing them.? i will say i havent tried them before, but if you have had problems i'd love to hear them.
[post="124561"][/post]
Tony said:use the oats in an oatmeal stout.
I am planing one of these one day. I recon the oats would compliment the dry bitterness of the roast barly..... which shouldnt be in a porter.
i have no problem with experimenting but brewing to styles will usually result in beers that work better, they are like that cause they do work well.
cheers
[post="124613"][/post]
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