Teddy Porter (Coffee Porter)
Teddy Porter (Coffee Porter)
(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.011 IBU = 42 SRM = 47 ABV = 4.3%
No, not Taddy Porter, Teddy Porter — as in Teddy Roosevelt. In 1907, Teddy Roosevelt reputedly first uttered the words “good to the last drop,” which became Maxwell House’s slogan. Modern historians dispute this, however, claiming that the line was really written by an ad executive. One thing beyond dispute is that you’ll be sad to see the last drop of this beer go.
Ingredients
8.25 lbs. (3.7 kg) 2-row pale ale malt
3.0 oz. (85 g) crystal malt (90 °L)
3.0 oz. (85 g) chocolate malt
4.0 oz. (113 g) roast barley (300 °L) (or coffee malt)
7.0 oz. (0.20 kg) roast barley (500 °L)
8 shots espresso
11.3 AAU Columbus hops (60 mins) (0.94 oz./27 g of 12% alpha acids)
Danstar Nottingham dried yeast
3/4 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C) for 50 minutes in 12 qts. (11 L) of brewing liquor. Collect about 5 gallons (19 L) of wort and add water to make 6.0 gallons (23 L). Boil for 60 minutes, adding hops at times indicated in the ingredient list. Ferment at 70 °F (21 °C). Add fresh-brewed espresso in secondary or keg.
Teddy Porter (Coffee Porter)
(5 gallons/19 L, extract with grains)
OG = 1.044 FG = 1.011 IBU = 42 SRM = 47 ABV = 4.2%
Ingredients:
3.0 oz. (85 g) crystal malt (90 °L)
3.0 oz. (85 g) chocolate malt
4.0 oz. (113 g) roast barley (300 °L) (or coffee malt)
7.0 oz. (0.20 kg) roast barley (500 °L)
2.0 lbs. (0.91 kg) Briess Light dried malt extract
3.3 lbs. (1.5 kg) Coopers Light liquid malt extract (late addition)
8 shots expresso
11.3 AAU Columbus hops (60 min.) (0.94 oz./27 g of 12% alpha acids)
Danstar Nottingham dried yeast
3/4 cup corn sugar (for priming)
Step by Step
Steep grains at 152 °F (67 °C) for 30 minutes in 1.5 qts. (1.5 L) of water. Rinse with 0.5 qts (0.5 L) of hot water (170 °F/77 °C). Add water to make 2.0 gallons (7.6 L), add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated in the ingredient list. Add liquid malt extract with 15 minutes left in boil. Cool wort, then transfer to fermenter. Top up with cool water to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C). Add fresh-brewed espresso in secondary or keg.
