Wolaver’s Alta Gracia Coffee Porter clone

Wolaver’s Alta Gracia Coffee Porter clone

(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.020
IBU = 27 SRM = 65 ABV = 6.2%

11.25 lbs. (5.1 kg) 2-row pale malt
1 lb. 3 oz. (0.54 kg) crystal malt (60 °L)
12 oz. (0.34 kg) chocolate malt (380 °L)
9 oz. (0.26 kg) white wheat malt
5.3 oz. (149 g) black malt (500 °L)
7.4 AAU Nugget hops (60 mins) (0.67 oz./20 g of 11% alpha acids)\
2.6 oz. (73 g) freshly roasted coffee (coarsely ground)
1⁄2 vanilla bean
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale Fermentis US-05 yeast
¾ cup corn sugar (if priming)

Step by Step
Mash at a liquor-to-grist ratio of 1.25 qt./lb. (2.6 L/kg). Mash temperature is 154 °F (68 °C). Boil for 60 minutes. Ferment at 68 °F (20 °C). Near the end of primary fermentation, take a small amount of beer and make an overnight cold extract from the coffee. Add coffee extract — liquid, coffee grounds and all — along with the vanilla bean, to the beer. Bottle or keg when fermentation is complete.

Extract with grains option:
Replace pale malt with 6.6 lbs. (3 kg) of light liquid malt extract, and 1.2 lbs. (0.54 kg) light dried malt extract. Steep grains in 1 gallon (3.8 L) of water at 154 °F (68 °C) for 45 minutes. Add water to make 3.0 gallons (11 L) of wort, add roughly half of the malt extract and boil for 60 minutes, adding hops at times indicated. Cool wort, transfer to fermenter and top up to 5.0 gallons (19 L). Aerate and pitch yeast. Ferment at 68 °F (20 °C). See all-grain recipe for how to add coffee and vanilla.

Issue: May-June 2010