Description
As a thank you from Andy Parker for the support shown to him and his brewery he decided during the COVID19 outbreak in 2020 to share some of his recipes with the home brewing scene.
Elusive Brewery take on a classically-styled London Porter, with the addition of freshly roasted single-origin Hasbean coffee.
Ingredients Included
Simpsons Finest Pale Ale Golden Promise®™ (4150 grams)
Crisp Brown Malt (700 grams)
Simpsons Malts Crystal Light (280 grams)
Crisp Naked Malted Oats (140 grams)
Crisp Dark Crystal Malt (280 grams)
Crisp Chocolate Malt (140 grams)
Magnum Pellets (15 grams)
SafAle™ S-04 11.5g (2 packs)
Method
Beer Style (main): Hybrid/Mixed
Beer Style (sub): Coffee Beer
Batch Size: 20L @ 75% efficiency
Original Gravity: 1.061
Final Gravity: 1.015
ABV %: 6.0%
IBU: 23
THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: N/A
Out time (mins): N/A
THE BOIL
Boil time (mins): 60 minutes
Additions and timing:
Magnum (13% AA) 15g @ 60m
Secondary additions and timing:
Add 100g whole bean coffee (not included) in a sanitised muslin bag and hold at ambient/20C for 1 day.
Crash chill to around 5C, package as per your usual process.
Our total coffee infusion time is 3-4 days, so packaging around day 8 or 9.
Yeast: S-04
Fermentation temperature/steps: Ferment at 20C for 5 days or until activity slows and target gravity reached (S-04 works fast!)
Comments:
As a thank you from Andy Parker for the support shown to him and his brewery he decided during the COVID19 outbreak in 2020 to share some of his recipes with the home brewing scene.
Elusive Brewery take on a classically-styled London Porter, with the addition of freshly roasted single-origin Hasbean coffee.
The latest version used Balmaadi Biodynamic Washed coffee from India for notes of dark chocolate, tobacco leaf, black tea, treacle and walnut.
You can play around with different high quality coffee to make your own version of this exceptional beer from from one the UK’s leading brewers.
Graham Smith (verified owner) –
So I brewed this as my first all-grain batch using a BIAB method. Everything went well and target SG was achieved (1.061), with a lovely smell during mashing from the dark grains. I struggled with mash temp a bit, strike temp too cool, heating etc, mashing was around 64-65deg rather than 67.
Fermentation well well, S-04 sprinkled on top of the wort in FV (no mixing) went off quickly, airlock activity pretty much done after 5d. Tasted really nice at this stage.
After 5d I prepared 3 double shots of espresso (about 110g of coffee), added them to a secondary and transferred. On tasting I found it was too bitter, and probably would dry hop beans as suggested next time. I added 100g lactose with the bottling sugar which improved things. I bottled with 5g/L dextrose after 12d, but later found some bottles gushing foam on opening, FG measured 1.016 so perhaps a bit high.
I also bought the original version in can from MM and tested side by side a few weeks after bottling. In general they were very similar which gave me some confidence, the original had a bit stronger coffee flavour and better head retention.
Overall I was very pleased and would recommend this kit. Delivery from MM was excellent, very quick and well packed.
Joe Hickey (verified owner) –
Brewed using BIAB method back in July, fermented under around 10 psi pressure and my numbers were slightly high coming out around 6.5%.
‘Dry beaned’ with 100g of HasBean coffee, crashed and split the batch, 1/2 kegged and half bottled in 500ml bottles with a carb drop each.
Onto the last litre in the keg after around 4 months conditioning and it’s a beaut!
I submitted a bottle of it to the UK Homebrew Forum’s October comp and it came joint second!
I’m saving the rest of the bottles for Christmas.