Tasting our homebrewed Pumpkin Spice Coffee Porter | The Craft Beer Channel

[@TheCraftBeerChannel]

TAKE THAT SPICE DOUBTERS! Ahem. I mean, phew we judged it about right.

[@davidlovelady3362]

We brewed this last year. It was FANTASTIC! Our main departure from this recipe was to roast our home grown Italian pumpkin with brown sugar vs using canned pumpkin. I held a bottle for almost a year. Soooo tasty. Brewing it again this weekend. Thanks gents!!

[@paskrell]

9:40 I love homebrew as I only need to please myself. No need to sell. I’d have loved to try it.

[@MispeledStalion]

Just wanted to say thanks for brewing this! It inspired me to brew an Eastern European nut roll inspired brown ale to share with others for the holidays... its a family recipe and I wouldn't have done it without watching this brew day vid :)

[@nomadchad5733]

That’s exactly what I say about BBN they are one of the most underrated but rated breweries. Their beer is always epic had so many amazing beers by them

[@kevinpayne3482]

Congratulations guys, well done

[@viper29ca]

To amp up the coffee, you could always put some in a muslin bag and drop it in the keg before carbing.

[@gmonkey4008]

I was going to comment on the excellent Community mug (meta!) but instead: the cutaway to the two of you looking at each other and laughing at Andy's comment at 11:13 is PRICELESS.

[@TheCraftBeerChannel]

Bro love.

[@paintedcash]

Love the homebrew content, guys! Keep it up!

[@MispeledStalion]

Also I get great coffee by adding 2oz /gal of extremely course ground for 3 day or so before bottle/keg. A Colombian light roast double brown was one if my best brews with this method

[@DavesVids7]

I really thought you over did it, but pleased to see it worked out!

[@victorekman3540]

Nice one! Looking forward for the Christmas beer. Cheers from Sweden

[@finspin4984]

Here’s a link to an interesting article on adding coffee to beer. To sum it up in a few words: whole beans adds flavor and dosing cold brew into the keg adds aroma. Not what I expected! scottjanish.com/guide-to-coffee-beers/

[@KoenJoos]

That face of Brad was so funny when he was tasting the beer.

[@TheBruSho]

A cool twist on the pumpkin spice latte, good to know it wasn't too much spice as I have had a lot of overspiced pumpkin ales. Will have to give something like this a try!

[@NathanKemp125]

lol I have the same mug. Was a delight to see a Troy and Abed cameo. FYI you can fit an entire beer in it, in case you are living in a dorm in the US and don't want to raise suspicions lol

[@TheCraftBeerChannel]

Troy and Abed in the MOOOOOOOORNIN'

[@kiliang96]

That looks so great, and the dry hop/dry coffee/dry spice idea while cold crashing the beer sounds really good and I will try it next time I make a pastry so I get the freshest flavour

[@NatsuMatto]

As a fellow craft beer geek and Spice Girls fan, I approve of all this talk. Looking forward to even more SG talk on a future episode 😂

[@TheCraftBeerChannel]

Brad will bring it up whenever he has the chance. Jonny was more of an All Saints guy.

[@NatsuMatto]

@@TheCraftBeerChannel Last week's The Bubble episode's SG talk just plastered a huge grin on my face as I was commuting (!) home from work. I'm never a pumpkin spice guy, but still enjoyed everything about these videos. Keep up the good work!

[@mending_chord6787]

Good coffee porters are hard to stop drinking, I find! And I love how nutty Brazilian coffees can be. Favorite coffee so far was a small lot single origin from Brazil - dark chocolate/caramel and pecans/cinnamon in a french press. Also, You might consider what cold brewing the coffee would do for more coffee flavor! I may be biased, though as my favorite coffee beer so far has been 7 Spanish Angels (Brazos Valley Brewing in Texas) which uses cold brew coffee. I'd really like to hunt down some pumpkin coffee beers to try now, though.

[@wyattalexander4041]

This was great !! Cheers for Florida

[@trailmagnus]

Loved the talk about how to get the coffee flavour big in your brew. Many times there is smell of coffee, but the flavour is weak and consists mainly of a strange bitterness from the caffein.

[@TheCraftBeerChannel]

Yep that sounds like over extraction, and we got slightly under. Gonna bash the beans a little this time.

[@joshuareid7084]

Brad and Johnny with the Home Brew! (To the tune of Troy and Abed in the Morning) great work on the beer guys, really want to make this one!

[@TheCraftBeerChannel]

Oh my god we are gonna use that as the start of our next podcast.

[@joshuareid7084]

@@TheCraftBeerChannel I eagerly await Friday to roll on!

[@EnglishLevy]

Crush the coffee to get better extraction - makes huge difference 👌

[@EnglishLevy]

I like to think of it as making a cold brew coffee. Or dry beaning ...but that sounds just a tad odd now doesn't it 🤣

[@MichaelAndersen_DK]

I'm no fan of ginger in beverages, but knock yourself out :) Good to hear you and Andy find it very drinkable. Btw what a nice guy! You two cetainly meet alot of nice brewers. Cheers!

[@listerd93]

A coarse grind would help extraction via increased surface area. Probs get away with less beans if you grind them. You guys should collab with James Hoffman.

[@TheCraftBeerChannel]

We already have, albeit on our podcast (The Bubble) rather than KZbin. We hope to one day!

[@jkb111988]

This sounds great, but I still think subtlety is the key. To up the spiciness in my pumpkin ale and still maintain a balanced profile, I swapped out 1.5 lbs of base malt for Malted Rye, and used a Belgian yeast fermented at the higher end temperature wise to bring out clovey phenolic characteristics (Wyeast 1762 Abbey Ale II - Rochefort originated strain works great for dark beers) along with a small amount fresh spices. It turned out great!

[@TheCraftBeerChannel]

Sounds like a great recipe! We considered that route but went for spices as some people (mad people) don't love those spicy yeasts. I, however, would drink the HELL outta that beer!

[@TheRogueDM]

The Carve n Yams porter was good, but I definitely agree on how light the spiciness is! It's a shame your PSL beer isn't in larger batches else I'd love to try some!

[@TheCraftBeerChannel]

Well who knows, maybe one day we can collab with a brewery and send it pro

[@tristanpayne7369]

Me and a friend are going to brew a Christmas pudding stout. Got any tips and tricks? Would love to see you guys try something similar! Were planning on taking a simple coffee stout as base and then add the herbs and spice of the Christmas pudding plus the the fruits that we left soaking in rum.

[@TheCraftBeerChannel]

We are indeed brewing a festive beer.... and in fact are using rum soaked fruits! Video live in a fee weeks.

[@tristanpayne7369]

@@TheCraftBeerChannel Awesome! Looking forward to seeing what you get. We want to have our by Christmas so will wait for you to show us the way ;).

[@whosradl]

Good on ya boys! From your analysis it sounds like it’s more of a gingerbread cookie beer than a pumpkin coffee beer, but delicious nonetheless! Something I love about homebrewing is learning from batch to batch about tweaks you’d make for the next go around. Johnny touched on maybe doing something different with the coffee next time hoping for more coffee flavor. What other changes would you want to make to make it a more pumpkin coffee forward beer? Cheers!

[@Lukethesavior]

Is that a Community Troy and Abed mug there? Didn't know you are also a fan of the BEST TV show ever made! I am pleasantly surprised. Cheers!

[@TheCraftBeerChannel]

Love that show so much!

[@stevelewis199]

Awesome!! Well worth the weeks wait to find out!!! Looks and sounds fantastic! Really looking forward to what style you try to come up with next. I love a weissbier not sure how easy that would be though. The Germans might have a couple of years head start haha!!!

[@TheCraftBeerChannel]

Ha, try a couple of centuries! We don't have plans to do a weissbier soon (going for German lagers first) but we intend to cover every major style eventually!

[@metalandbeer]

Dude, this one looks great but yeah, sometimes these types of beers can be overdone! But when you get that balance just right, it's quite magical!

[@jesseh9600]

A couple points of view just from my personal experience. Don't waste your time, money, & energy adding pumpkin, nobody will even know the difference. Also, when adding the coffee beans put them in a ziplock bag & use the back of a wooden spoon to crack the beans very coarsely, just enough to split them open. You'll create more surface area and get better extraction. I learned that from the Mad Fermentationest blog. Also, making a spice "tincture" with bourbon or rum works really well in dark beers. Either way, the porter looks very tasty! Now I want to brew one up myself. Cheers gentlemen!

[@TheCraftBeerChannel]

Haha yeah the pumpkin was more to make it an actual pumpkin beer, and to see if it did make any difference. jury is out, but unlikely. Will try bashing the beans next time... and weirdly enough we're using a tincture for our next brew!

[@patricksoares2817]

im a Brazilian and I live near that farm!

[@TheCraftBeerChannel]

NO FREAKING WAY?! THAT'S AMAZING!

[@jacoballan7779]

"O-romer" lol 😋 great stuff guys, the pastry stout y'all made looked and sounded decedent. I've been learning a lot about the craft watching this channel. Cheers. If you and your buddy wanna take another trip down the fruited sour hype train I'd recommend checking out Burley Oak. They have some great products coming out of Berlin, MD.

[@TheCraftBeerChannel]

Thanks Jay! Will look into Burley oak.

[@AndrewLynch9]

Nice work lads!

[@jcinsaniac]

So, if you use whole beans, can you use them afterwards for a cup of coffee? Absolutely fantastic...loved the share and the experience...Cheers!

[@TheCraftBeerChannel]

Hmmm...I doubt you can as they will have absorbed a lot of liquid and given up a lot of flavour. Might be worth a try though!

[@thebluetrouserbrewer9048]

Great work guys. Glad the experiment paid off. Win or learn. I've smashed coffee beans in a bag and added to porters and stouts before, and it adds crazy amounts of coffee flavour and aroma, so you can afford to use less too. Send me a bottle Jonny and ill happily review it for you 🤩

[@tomford6880]

How much coffee would you use for a 20l batch?

[@thebluetrouserbrewer9048]

@@tomford6880 Depends heavily on what I was trying to achieve in the beer. But if I wanted a big heavy coffee whack, I'd add about 20-30 grams of roughly cracked/smashed whole beans and leave in until happy with the flavour then remove or keg. That said the roast will affect the amount also.

[@grantwarmoth1551]

Over-spiced is the next over-fruited hype train! :)

[@TheCraftBeerChannel]

Let's make it so.

[@wyattalexander4041]

Lol

[@IamTheJesusGuy]

caribbean chocolate cake lads

[@RaskoAndDiscoBeerReview]

Did you not pop by the Market Porter or Rake Bar! While in Borough Market? A video in its self😉 That said being a fan of coffee beers I'm very much excited by the colour of the beer. I could imagin the smell by just looking at it. Will be looking up the recipe. #Rasko

[@TheCraftBeerChannel]

It was 9am in the morning....

[@RaskoAndDiscoBeerReview]

@@TheCraftBeerChannel Ok, let you off😉👍 #Rasko

[@marijntermorshuizen4140]

Great video guys! Definitely gonna try this recipe at home soon. Was just wondering, did you transfer to secondary before cold crashing and adding the coffee beans?

[@TheCraftBeerChannel]

No - given the short time it was spending in there we didn't see the need.

[@michaelannetts5839]

Yes, brew by numbers coffee beers are top notch! Definitely not enough love for them.

[@Chrillofthehill]

05:07 - Hahaha that's exactly what I do every time I open a new bag of beans

[@TheCraftBeerChannel]

It's the best part I swear.

[@kw2142]

Yeah it's strange. Coffee is one of those things that smells better than it tastes (not that it tastes bad either mind you)

[@verykeen2please]

samples to taste along would be good hehe

[@TheCraftBeerChannel]

Haha god that would be a wonderful thing.

[@djkingsnorth]

Great video as always Jonny & Brad. A few things which I'd like to know as someone who has tried home brewing using the Brooklyn Brew Shop kits. It would be good to see some of the stages you do between mash out stage and drinking. I'm used to leaving beer to ferment in a demi John and then putting in bottles. You seem to use a bit more additional kit and I'm not sure what they do, so would be good to know as I would like to go to the 'next stage' at some point. Why do you keep in a fridge, is it just to keep at a cooler temperature than your flat (I usually leave mine to ferment in an outside garage). I've seen you using a metallic container in your videos as well, I'm not sure what that does? Also you mention carbonation, do you add it manually, or leave to carbonate naturally (mine carbonates in bottling stage I think!). Anyway sorry for blabbing on, I'm just interested in the whole process!

[@TheCraftBeerChannel]

Hey David! A LOT of questions there and there are lots of KZbin videos out there to help but, in short: We use the fridge to control the temp of fermentation, which is probably the most important thing you can do in terms of getting quality beer. It's not just keeping it cooler than the room, but keeping it CONSTANT, and being able to cold crash it at the end which helps the beer self-filter. The metallic container is a keg - we use bottles of CO2 to artificially carbonate our beers under pressure, and then use the same CO2 source to force beer out when serving. You could naturally carbonate in here too, but it leaves sediment and requires keeping the beer warm while it referments, which we don't want for the styles we have made so far. Hope that helps!

[@djkingsnorth]

@@TheCraftBeerChannel Thanks for the info! I wondered if you have had issues with sediment as I have in the past. When you say cold crash are you referring to getting the temp. down after mashing out before fermentation, or is this another stage after fermentation? Are there any good UK suppliers you recommend for homebrew equipment?

[@woodskins]

Any chance of putting your recipes on Brewfather aswell?

[@TheCraftBeerChannel]

If there's demand for it we'll 100% do it. Everyone who uses Brewfather hit like on this reply and we'll see if it's gonna help people out!

[@marijntermorshuizen4140]

Hi guys. In the recipe it says SRM 23.63, but the beer looks quite black in the video. How is that possible? Thanks

[@TheCraftBeerChannel]

Three things! One, our darker malt added more colour than expected, two it was unfined so the haze would make it seem darker, and three the addition of coffee wasn't in the SRM estimation and would add more colour.

[@haydenhollenbaugh3958]

nothing wrong with throwing that coffee in a back and smacking it a few times with a rolling pin. A bit more coffee extraction but not so much that it tastes "green". I think you guys did yourselves a favor by not leaning too far into the PSL from starbucks. Gingerbready is a more appetizing descriptor for a spiced porter anyway. Cheers

[@ianbenfell8046]

👻🎃😂 brilliant gents, well done. Ya need the Brewfather app, it’s easy to build a brew and share recipes too Keep up the homebrew and great videos 🤙🍻😁

[@TheCraftBeerChannel]

We'll look into it!

[@carlstatham594]

Ahhhh. I saw The Market Porter. What a tragedy that place has become. One of the best real ale selections in London, gone. Last time I was in there, just three bland beers. Feels like some chain has taken over and destroyed it.

[@ViewsonBrews]

Pumpkin beer... Tough sell but fair play for trying it. I've always thought that pumpkin itself, is a waste of time as a flavour contribution.

[@TheCraftBeerChannel]

Having brewed this I'm inclined to agree!

[@ViewsonBrews]

There's so many more better Halloween type beers I'd love to brew like Blueberry pale ale, chocolate Chipotle porter, toffee apple Ruby Red ale, Cinnamon spiced imperial Stout.... Pumpkin probably has to go at some stage but I guess it falls into that category of "Don't dare touch our pumpkin ale"...

[@FromDust81]

I don't care what anyone says, a good pumpkin spice beer is delicious.

[@TheCraftBeerChannel]

Amen. You do you!

[@KalosPVP]

Maltodextrin doesn't add much sweetness actually. Its mostly used to add body.

[@TheCraftBeerChannel]

Indeed you are right, we thought that it would add some....but it really really didn't

[@DrGruffLes]

I found 125g of whole beans for 23 litres, chucked in at the end of the ferment for a day or two and then cold crashed for 4 or 5 days, gave a great cold brew coffee taste with a coffee buzz. Maybe all the spice hid some of that for you or maybe your infusion process?

[@TheCraftBeerChannel]

Hmmm so you went warmer for a bit, and went much longer. We'll have to try it thanks for the tip! I think you're right the heavy spicing also head some fresh and delicate aromas

[@DrGruffLes]

@@TheCraftBeerChannel a tip from Elusive actually... I made my own version of their spellbinder porter a few weeks back. I upped the coffee from 100g to 125g and left it for an extra day / 1/2 day at each of the temperatures. Testing the beans after showed that there was nothing left to be extracted. The beer is an absolute beauty, starting to run out as everyone wants more 😄

[@daryldoyle9850]

Great vid. Quick process question, the beans were in a jar, had they been sanitised with vodka or something? Or did you just throw them like a mad man?

[@TheCraftBeerChannel]

No need to sanitize them as they are heavily roasted and added at such a cold temp no bacteria could take hold.

[@VloggingBastendo]

that mug is awesome. Where did you get it?

[@TheCraftBeerChannel]

From 30 Rock itself!

[@VloggingBastendo]

@@TheCraftBeerChannel nice. I still need to try pumpkin spice beer. I must admit that I didn't even tried pumpkin spiced coffee.

[@TheCraftBeerChannel]

@@VloggingBastendo I'd skip the coffee one and go straight to beer.

[@unklestu]

Great vid lads. What's the initial investment for your brew kit? For any budding home brewers? What kit do you use? Thanks

[@TheCraftBeerChannel]

We use the Grainfather, which is about £700 but worth every penny. We've had it for four years and it's never let us down. There are cheaper all-in-ones as well. Otherwise we don't have much kit - a big pan for sparging, a fridge we hacked ourselves, a 20l corny keg and a load of plastic brew buckets

[@TanusCookWork]

Just joined your channel ☺️ Hope to see you around 🤗

[@jtandy]

When does the brewery open gents? 🤓

[@TheCraftBeerChannel]

Haha, people keep asking but we are content makers not brewers. That said...maybe one day.

[@enriqueDFTL]

Really wish it was easier to find Pumpkin beers

[@TheCraftBeerChannel]

It used to be so easy! They are way out of style these days.

[@andyhiggy]

Sounds awesome. So........ When's the big colab release? 🤔

[@TheCraftBeerChannel]

With Starbucks?!

[@andyhiggy]

@@TheCraftBeerChannel I certainly hope not.

[@gunasuppiah759]

Pls go on Brewfather.

[@betabenja]

music credits, please

[@TheCraftBeerChannel]

Everything we use is by Otis McDonald, an amazing producer from the West Coast.

[@xander1052]

damn I didn't expect to get into a video :)

[@TheCraftBeerChannel]

No comment is safe.

[@xander1052]

@@TheCraftBeerChannel very true, glad the beer came out so well :)

[@zeveroarerules]

2 Years ago, the first pumpkin beer I actually considered buying after tasting it. Voodoo brewing: The Barrel Room Collection: CAUTION! CONTAINS REAL PUMPKIN!!! 2018

[@johno7617]

Hold the coffee, chocolate, etc but sounds great otherwise

[@terencedoherty3645]

Challenge: Guiness style home brew?

[@TheCraftBeerChannel]

Ooooh interesting. We should definitely look into nitro carbonation.

[@rickhall517930]

At least it's not another damn pale ale.....

[@burwho]

Wow!?!?! It's almost like all these naysayers who comment on youtube videos should just retire their keyboards and go live their lives lol

[@TheCraftBeerChannel]

Haha but it keeps the world of KZbin alive and exciting!

[@x0Kiss0fDeath]

I still would pay to get my hands on yours hahah (so glad to see the follow up!!)