Using a time tested porter recipe, we decided to pair it with Bjava Guatemalan Rio Azul coffee. Rich chocolate and caramel flavors are accentuated by 'dry coffeeing' in the secondary fermenter. Nothing like a good 'ol cup of coffee in the morning! We like to use Wyeast Scottish Ale yeast 1728 to provide some residual sweetness.
| Yeast Option | None - I have my own yeast or Omega Yeast OYL-015 Scottish Ale or Imperial Yeast A31 Tartan or White Labs WLP028 Edinburgh Ale or Wyeast 1728 Scottish Ale or Danstar Nottingham Ale Dry Yeast |
| Alcohol by Volume | 5.3 - 5.9% |
| Approximate ABV | Low (under 6%) |
| IBUs | 18 - 25 |
| SRM | 40-44 |
| Starting Gravity | 1.058 - 1.062 |
| Final Gravity | 1.016 - 1.019 |
| Beer Styles | Porter / Stout |
| Beer Kit Type | Extract |
| Kit Yield | 5 Gallons |
| Yeast Starter | No |
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