Lawrence Brewers Guild

I've been searching the web for a good coffee porter recipe and I've seen several different processes for adding the coffee. Some add actual brewed coffee to the work at boil, some add 4oz of fresh ground coffee to the boil at 15 mins left and some add it to secondary like a dry hop.

I don't think that adding brewed coffee is what I'm wanting so that one is out, which leaves me using them like a hop addition, either in the boil or in secondary.

Anyone made a good coffee porter that they are willing to share the recipe on? Or any coffee recipe for that matter! Or if you just have some suggestions that will be welcomed too!

TIA!

I have never made a coffee porter, but I would immagine that the best time to add coffee would be at flame out. When making coffe you don't actually boil it, and I don't know what kind of ill effects if any you would suffer by doing so.

Ian and I just made a coffee porter. We added ground coffee at flame out. I think that it tastes pretty good (and I am not a big fan of these types of beers). The coffee flavor has faded a lot since kegging at first it just tasted like coffee grounds, but since it has faded it is much better.
Joe

I've made coffee stout by adding a strong pot of coffee after the boil. I'm not sure if it is in Kansas, but Schlafly from St. Louis has a pretty good coffee stout out now.

Thanks all for the replies!

Joe Yoder wrote:Ian and I just made a coffee porter. We added ground coffee at flame out. I think that it tastes pretty good (and I am not a big fan of these types of beers). The coffee flavor has faded a lot since kegging at first it just tasted like coffee grounds, but since it has faded it is much better.
Joe

How much coffee did you add to what size batch? Did you use a coarse grind? Why type of coffee? I read some people preferred African coffee for brewing, something related to the acidity of the coffee and its effect on the dryness of the finished beer.