(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)
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)
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.

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