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Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=2&t=27923

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Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Wed Apr 04, 2012 7:00 pm
by ultravista
Does anyone have a receipe for Pizza Port's Imperial Porter called Coffee Monster?

I had it while in Oceanside, California. Wow, what a great tasting porter.

Re: Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Wed Apr 04, 2012 8:23 pm
by Bokonon
I tried this when Jeff brought some to Hopunion Hop + Beer School last year and talked about it. Amazing beer.

I recall him saying there were 2 kinds of coffee coarse grind, one was Peruvian. 2.5 pounds per barrel of coffee and cocoa nibs (I think the ratio was 50/50). Cold extraction for 3-5 days after primary fermentation.

It's on my list of things to try, but who knows when I'll get around to it

Re: Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Thu Apr 05, 2012 4:47 pm
by ultravista
Which Jeff are you referring to?

Re: Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Thu Apr 05, 2012 6:01 pm
by Bokonon
ultravista wrote:Which Jeff are you referring to?


Bagby

Re: Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Sun Apr 22, 2012 10:32 pm
by nikkormat
if you want that intense coffee flavor I'd go with .5-1lb cracked or whole beans in secondary. I did 1lb kona for about 2.5 days in a milk stout, I'd either extend that time or crack the beans finer for better impact in a higher gravity porter like coffee monster is.

I'm sure if you shot an email to PP carlsbad they'd point you in a good direction.

Re: Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Mon Apr 23, 2012 6:16 am
by ultravista
I emailed Pizza Port several times but have not received a single response.

Re: Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Mon Apr 23, 2012 2:53 pm
by Afterlab
Bokonon wrote:I tried this when Jeff brought some to Hopunion Hop + Beer School last year and talked about it. Amazing beer.

I recall him saying there were 2 kinds of coffee coarse grind, one was Peruvian. 2.5 pounds per barrel of coffee and cocoa nibs (I think the ratio was 50/50). Cold extraction for 3-5 days after primary fermentation.


Like Bokonon mentioned it is a blend of Peruvian and Indian coffee grounds and nibs cold extracted for up to 3 days. After 3 days rack off the grounds and let sit for another day for any remaining grounds to drop out of solution.

The only other thing I can add to this is Jeff likes to dry out his beers by using a yeast that attenuates well and he doesn't mash above 152 F. Sorry I can't help much on the grain or hop bill.

Re: Wanted: Pizza Port Coffee Monster Imperial Porter Recipe

Posted: Wed Feb 13, 2013 10:26 pm
by ultravista
Has anyone worked-up a clone yet?

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