Anthurian

(Chocolate) Java Porter

Posted on 17 December 2010

Three days after Colleen and I were married, I decided to brew a beer. Mostly using ingredients that I already had around the house, I decided to brew a Porter but that quickly morphed into a Java Porter when I decided to toss some coffee in the mash. The final product turned out to be a wonderfully dark, full-bodied porter that I’ll be making again with no changes to the recipe.

(Chocolate) Java Porter

BJCP Category: 12B (Robust Porter)

Ingredients

2 lb 2-row Carapils malt

1 lb Chocolate malt

8 oz Caramel 10L

8 oz Munich 10L

8 oz Black Patent

2 oz ground Finger Lakes Coffee Roasters “Seneca Blend” coffee

3 lb amber DME (60)

1 lb blackstrap molasses (10)

Boil Additions

1 oz UK Challenger (6.3%, 60)

0.5 oz Willamette (5.8%, 10)

0.5 oz Willamette (5.8%, flame-out)

Yeast

1 Activator package Wyeast 1187 (Ringwood Ale)

Mash/Sparge Cycle

155°F for 90 minutes

3 gallon sparge at 175°F

Original Gravity: 1.047

Final Gravity: 1.012

Bitterness: 29.7 IBUs

Alcohol: 4.61% (ABW), 3.62% (ABV)

Calories: 156.03 kcal

After mashing and sparging, I topped off my boil kettle to about 6.5 gallons and then did a 2 hour boil.

The final beer turned out to be a bit darker than I’d originally expected but that didn’t detract from the final taste at all. The coffee and Black Patent add a nice smokey complexity that goes well with the sweetness of the molasses.