Espresso Porter

Extract Recipe

Submitted By: zelpa (Shared)
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Brewer: Zelpa
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 3.00 galStyle Guide: BJCP 2008
Color: 25.4 SRMEquipment: Zelpa's Equipment
Bitterness: 28.2 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Amount Name Type #
12.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1
6.00 oz Barley, Flaked (1.7 SRM) Grain 2
6.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
8 lbs Pale Liquid Extract (8.0 SRM) Extract 4
2.00 oz Cascade [5.5%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
0.50 oz Fuggles [4.5%] - Boil 5 min Hops 7
1.0 pkgs British Ale (White Labs #WLP005) Yeast 8
1.00 gal Coffee (Primary 0 min) Misc 9


Prepare coffee your favorite method (espresso extract, drip, or cold water soak). It will be added later. Heat 3.0 gal water to 165F. Add grains to steeping bag and soak around 165 F for 30 minutes. Remove bag and rinse preheated water around the same temp (sparge). Turn off burner and stir in malt extract until dissolved. Heat to boil and add bittering hops. Boil 60 minutes, add Aroma hops last 5 minutes of boil. Turn off heat. Cool to yeast pitching temp (75F) and bring total volume to 5 G by adding prepared coffee and clean water to fermenter. Aerate wort mixture (a very clean and sanitized wisk for one minute works well). Pitch yeast and follow standard fermenting procedure.

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