Beer Forum

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.

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

Which Jeff are you referring to?

ultravista wrote:Which Jeff are you referring to?

Bagby

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.

I emailed Pizza Port several times but have not received a single response.

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.

Has anyone worked-up a clone yet?