Expresso roasted coffee melds deliciously with this traditional porter recipe to create a comforting beer for the winter months.

Ingredients

9.0 lbs - Brewers Malt - Steep Grain
1.0 lb - Caramel Malt 60L - Steep Grain
0.25 lb - Extra Special Malt - Steep Grain
0.25 lb - Chocolate Malt - Steep Grain
0.25 lb - Blackprinz® Malt - Steep Grain
0.75 oz - Chinook Hops (13.6% AAU) - 60 minute boil
0.25 oz - Perle Hops (4.5% AAU) - 60 minute boil
0.25 oz - Fuggle Hops (4.1% AAU) - 15 minute boil
1 pack - WLP004 Irish Ale Yeast - Fermenter
0.5 lb - Expresso Roast Coffee - Fermenter

Directions

Mash grains in 4 gallons of water at 149-151°F for 60 minutes
Sparge grain with 170°F water to obtain desired pre-boil kettle volume
Bring to boil
Add 0.75 oz Chinook Hops
Boil for 50 minutes
Add 0.25 oz of each Perle and Fuggle Hops
Boil 10 minutes
Turn heat off and cool wort to 65°F
Transfer to fermenter
Pitch one pack of WLP004 Irish Ale Yeast