beletsky
Apprentice
I intend to make a coffee porter. There is a tentative recipie:
4.4 lb of pilsner malt
1 lb
0,5 lb of Carafa III
0,5 lb of Chocolate malt (450 srm)
flaked oats - 1 lb
brown shugar - 1 lb
Hops: may be chinook or something same - 1 oz for 60 min.
But what about coffee? Is it better to add coffee on a boiling or in a fermentation (primary, secondary?)? What kind of coffee is better for aromatic? How can I avoid coffee`s sourness and bitterness in my beer?
4.4 lb of pilsner malt
1 lb
0,5 lb of Carafa III
0,5 lb of Chocolate malt (450 srm)
flaked oats - 1 lb
brown shugar - 1 lb
Hops: may be chinook or something same - 1 oz for 60 min.
But what about coffee? Is it better to add coffee on a boiling or in a fermentation (primary, secondary?)? What kind of coffee is better for aromatic? How can I avoid coffee`s sourness and bitterness in my beer?