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Coffee Porter

(5 gallons, all-grain)

• 6 lbs. 2-row malt
• 0.25 lb. black malt
• 0.50 lb. roasted malt
• 10 oz. chocolate malt
• 0.75 lb. caramel malt, 40° Lovibond
• 0.75 lb. dextrin
• 2.1 oz. Northern Brewer hops (8.5% alpha acid), 1.5 oz. for 60 min., 0.6 oz. at end of boil
• Fruity ale yeast (Wyeast 1098)

Step by Step:

Mash malts and dextrin at 155° F for one hour. Sparge with 6 gals. of water. Add 1.5 oz. hops and boil for 60 minutes. Turn off the heat and add 0.6 oz. hops. Cool, pitch the yeast, and ferment at 63° F for seven to 10 days. Bottle or keg as usual.

Because you are adding coffee, which will add some bitterness, reduce the roasted malt to 0.25 lb. and increase the chocolate to 12 oz. to get a nice chocolaty flavor. The coffee will not add so much bitterness that the first hop strike needs to be changed. But skip the last hop strike altogether to allow the coffee to be the dominant aroma.