Back to Search
Back to Search
Beer Style: Robust Porter (12B)
Recipe Type: extract
Yield: 5 US gallons
Description:
A Dark beer with a slight red hue, displaying the obvious taste of coffee as well as a slight coffee smell. It was a very nice tasting and everybody I shared it with seemed to agree
Recipe makes aprox. 5 gallons.
Ingredients:
- Coopers Dark Ale hopped malt extract
- 4 cups coffee of your choice
- 1 kg. white sugar
- Ale yeast of your choice
- 5 gallons and two litres of water. i use hard tap water(for extra oomph due to the minerals in the water)
Additional Instructions
Primary Ferment: 1 weekSecondary Ferment: 1-2 weeks ( Prefer to carbonate it in bottles)
Beer Profile
Original Gravity: 1060
Final Gravity: 1020
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
Fill 5 gallon pale with 20 litres of cool water, and bring 2 litres of water to a boil in a 2 gallon pot (Just to ensure that it wont boil over and make a sticky molasesy delicious mess) pull out your coffee maker and make 4 cups of coffee. add coopers dark ale hopped malt extract to the boiling water, and stir untill dissolved. add 1 kg. of white sugar. be sure to stir constantly to ensure it doesent stick and burn and taste awfull. Once your coffee is finished, add it to the boiling mixture. I ran a strainer of coffee beans through it for extra oompf, but you don't need to. once everything is dissolved, and then add it to the 5 gallons. stir untill mixed, and add yeast, stir again to wake up the yeast.
Source: Aidan Friesen
