Got the “Dark Roast” Coffee Porter bottled — a big yield, 54 bottles, which I’m pleased about — and a friend came over to help, and brought a hydrometer, so I know the final gravity for this one: about 1.016, which is right around what I expected. So with the standard assistance fee of a six-pack, I’ve got 100 bottles conditioning in the basement now: always a good thing.
On Saturday the 22nd, I made a new batch of the coffee porter I made about a year ago. Of course, I couldn’t find any copies written down of my recipe, so I made up a new one from scratch. I was going to use Challenger for bittering and Fuggles for flavor and aroma, but hop supplies are still hit-and-miss, so I ended up with Amarillo and Mt. Hood instead; we’ll see how those work out. Ten cups of very strong brewed, fresh-roasted Sumatra Blue Batak peaberry will give it plenty of coffee flavor, and the roasted barley and chocolate and black patent malts will make it nice and dark.
The recipe is over here.
I bottled my not-very-cleverly-named “Dark Roast” Coffee Porter three weeks ago yesterday, so now is when it’s starting to get quite good. It’s dry and dark, and the coffee flavor comes through clearly. It’s not too heavy-bodied, has a good clean finish, and at about 5% ABV isn’t overwhelmingly strong, so if you like coffee, it’s a nice, easy drinking beer. I’m quite happy with how it came out, and I’ll probably try something similar again either this season or next fall.