Double Coffee Imperial Porter11 (1 ratings)

Extract Recipe

Submitted By: giangiuli (Shared)
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Brewer: Dan M.
Batch Size: 1.00 galStyle: Baltic Porter (12C)
Boil Size: -2.46 galStyle Guide: BJCP 2008
Color: 65.2 SRMEquipment: Pot ( 2 Gal/7.6 L) - Extract
Bitterness: 35.1 IBUsBoil Time: 60 min
Est OG: 1.099 (23.6° P)
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 10.7%Taste Rating: 30.0

Amount Name Type #
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 1
4.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2
4.00 oz Chocolate Malt (450.0 SRM) Grain 3
4.00 oz Wheat, Flaked (1.6 SRM) Grain 4
4.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 5
3 lbs Dark Liquid Extract (17.5 SRM) Extract 6
1.00 oz Fuggles [4.5%] - Boil 60 min Hops 7
1.00 mg Coffee (Boil 0 min) Misc 8
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9


by giangiuli

Steep grains in grain bag for 30 min at 156 degrees. Remove grains and strain/sparge with 16oz of HOT water. Go full boil, and when boil starts ad your Dark Liquid Extract and Brown Sugar and 1oz of Fuggle Hops. Boil 1 hour. After one hour turn off heat and add a second grain bag containing 3 pounds of freshly ground coffee to the wort and begin to cool rapidly. Once wort reaches 79 degrees, rack to fermenter, add yeast, and seal with air lock. Ferment one week in primary then move to a secondary fermenter and add a coffee toddy shot (no more than 4oz.) and ferment one more week in secondary. Final ABV should be 10.5-11.5%

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