This is a recipe I have been tweaking to get just right for over a year. It is an English Brown Ale with a large amount of Brown Malt and is intended to be just on the roasty side. The name comes from King Julien's coffee stand in All Hail King Julien due to the intended coffee flavors.
This variation of it increased the caramel malts from previous versions to add more sweetness. Carafa II Special is used as an experiment to add some more coffee and chocolate flavor without the bitterness. Fuggles, as are common and traditional in dark/brown English ales, are used just for bitterness and the bittnerness is kept right to the middle of the style guidelines. The color is similarly right in the middle at 25 srm, although this was not really intentional, but just happened due to trying to not go too far with the roastiness of the darker malts while still having a noticeable roast.
English Porter - BJCP 2015
| Type | Boil Volume | Volume in Fermenter | Boil Time | Efficiency |
|---|
| All Grain |
3.60 Gallons |
2.50 Gallons |
60 Minutes |
75% |
Fermentables
| Name |
Amount |
Type |
Color |
| Marris Otter (Crisp) |
3.60 Pounds |
Grain |
3 srm |
| Brown Malt (Crisp) |
8.00 Ounces |
Grain |
85 srm |
| Caramel 80 (Briess) |
5.00 Ounces |
Grain |
80 srm |
| Caramel 40 (Briess) |
3.00 Ounces |
Grain |
40 srm |
| Pale Chocolate (Thomas Fawcett) |
2.00 Ounces |
Grain |
225 srm |
| Carafa II Special (Weyermann) |
1.30 Ounces |
Grain |
425 srm |
| Total Grain Weight
| 4.81 Lbs. |
|
|
|
|
Hops
| Name |
Amount |
Form |
Step |
Time |
| Fuggles |
0.70 Ounces |
Pellet |
Boil |
60 |
Yeast
| Name |
Amount |
Type |
| SafAle S-04 |
0.39 Ounces |
Dry |