Extract Recipe

Pullman Porter

flavored with espresso		 Pullman Porter label

The espresso flavor nicely compliments the malt flavors.

Many stories are told of Daddy Joe, a legendary Pullman Porter. Once (we are told), on the Central Pacific, hostile indians attacked Daddy Joe's train at a water tank. Daddy Joe climbed on top of his car - a notable infringement of Pullman regulations - and there harangued the indians in their own tongue, dazing them to inaction by the sonorous periods of his great voice, which was like thunder. Then Daddy Joe came down. He tossed a pretty brown Pullman blanket to each of the seven chiefs and subchiefs in the attacking party, gave them his blessing, and the train rolled on in safety to Salt Lake City.

Batch Number:
  
Starting Gravity:
    Final Gravity:  
Ingredients:
            
Fermentable 1:
 3 kilograms Munton Light Unhopped malt extract (syrup)
Fermentable 2:
 20 oz Chocolate Malt - English 2-row - 338L
Fermentable 3:
 1 lb Crystal Malt - 60L
Flavoring 1:
 1 lb Decaf Espresso (fine grind)
Hops 1:
 2 oz Northern Brewer
Alpha:
 8.7%
Time:
 60 minutes
Yeast:
 1 pkt Yeast Lab American Ale yeast
Process:
  • One week ahead, make yeast starter using 5Tbsp DME and 16 oz water
  • Bring approximately two and a half gallons water to boil.
  • Turn off heat and add chocolate and crystal malts (in muslin bag). Allow these specialty malts to steep for 30 minutes.
  • Remove specialty malts and add malt extracts and hops.
  • Return wort to heat and boil for one hour.
  • At end of boil, pour hot wort through straining bag containing the ground espresso.
  • Cool wort and add water to make 5 gallons.
  • Pitch yeast.