Chad, my brother-in-law, and I, often put together a brew when our little family visits Meagan's parents down in the Columbia Gorge. We haven't brewed any type of porter before, so we both quickly agreed on putting together a coffee porter. We've never used coffee as an additive, so we did some research and decided to mess with the coffee in the secondary. We figured the brew part would be no problemo, easy breezy bright and beautiful.
We steeped a pound of Chocolate Malt and a pound of Roasted Barley for 30 minutes starting it at 170; it cooled to about 155 by the time it was done. Chad's new Turkey burner boiled the now-black water in no time at all. We added 8 pounds of Pilsner Light Extract, shooting for an original gravity of 1.060. We added an ounce of Centennial Hops for bittering and decided not to use any flavoring hops for this batch.
Boil went well, no boil over, no accidental flame outs, and if it weren't for the fact that it was 40 degrees and pouring rain it would have been quite awesome. We figured it would be a quick cool, considering the outside temperature, but, we were wrong, it took a solid 45 minutes to cool the yeast food. Oh well, so it goes. We were out of beer and it was getting cold without our heat source, but at least we were almost done! We dumped the brew into the pail and....we were short a gallon of liquid!
So into the kitchen to boil another gallon, let it cool, and add it to the wort. Another hour later and we were finally done with All-Nighter Coffee Porter.
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