Apologies for the formatting from brewsmith below, but I think it would be awesome using any porter recipe, smoked or not (but hey, this is the smoking forums so why not use smoked malt? In fact, we found some cherry smoked malt for this recipe).
So here is what I added to secondary:
- Cold brewed coffee - made this by adding 0.5 lbs coffee ground as finely as I could (I used a Sumatran bean from a local roaster) added to a large jar with 24 oz. H2O and refrigerated overnight. Filtered this and was left with about 1.5 cups of cold extracted coffee. This is the amount I would use for a 5 gal batch, I used less for this since we split the batch up.
- Chile pods - I added 2-3 each of dried pasilla and guajillo chile pods, although any dry, red chile pod will work. I didn't break up the pods or anything, just tossed them in as-is.
- Vanilla pods - I added two of these, split down the middle. Honestly, not sure they made much of a flavor difference so use more for extra vanilla, less to focus on the coffee/chiles.
I started tasting after 5 days, bottled after 7. I think 7-10 days is probably the right amount of time for these flavors to get to know each other.
Anyway, the base beer recipe is below - it's based on one we used to try and make a bacon-flavored porter. Unfortunately, our attempts to do that have failed so we've abandoned the bacon-and-beer combination for the time being.
Recipe: Porter (1.2) TYPE: All Grain
Style: Robust Porter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 35.4 SRM SRM RANGE: 22.0-35.0 SRM
IBU: 45.8 IBUs Tinseth IBU RANGE: 25.0-50.0 IBUs
OG: 1.065 SG OG RANGE: 1.048-1.065 SG
FG: 1.013 SG FG RANGE: 1.012-1.016 SG
BU:GU: 0.703 Calories: 229.8 kcal/12oz Est ABV: 6.8 %
EE%: 68.00 % Batch: 5.00 gal Boil: 6.32 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 13 lbs 8.0 oz Total Hops: 2.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 %
1 lbs Chocolate Malt (350.0 SRM) Grain 2 7.4 %
12.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 5.6 %
8.0 oz Smoked Malt (9.0 SRM) Grain 4 3.7 %
4.0 oz Black Barley (Briess) (500.0 SRM) Grain 5 1.9 %
Name Description Step Temperat Step Time
Mash In Add 4.22 gal of water at 167.6 F 152.0 F 45 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 69.0 F/69.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 1 steps (3.92gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.056 SG Est OG: 1.065 SG
Amt Name Type # %/IBU
1.00 oz Northern Brewer [9.60 %] - Boil 60.0 min Hop 6 32.0 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 7 11.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 -
0.50 oz Goldings, B.C. [4.50 %] - Boil 10.0 min Hop 9 2.7 IBUs
---FERM PROCESS-----------------------------
Primary: 4.00 Days at 67.0 F
Secondary: 10.00 Days at 67.0 F
Style Carb Range: 1.80-2.50 Vols
Bottling: 2.3 Volumes CO2:
---NOTES------------------------------------
