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# Fumble Recovery; Robust Porter becomes a Coffee Porter
- URL: https://accidentalis.com/fumble-recovery-robust-porter-becomes-a-coffee-porter/
- Published: 2014-10-02T16:02:31.000Z
- Updated: 2025-11-20T14:53:46.000Z
- Author: Matthew Chrispen
- Tags: Brewer's Notes, Rambling, calibration, Fail, fermentation, malt, measurement, practice, tools, #Migrated-1763650309909, #wp, #wp-post, #Import 2025-11-20 08:51, #Import 2025-11-20 09:06

![Dark Roasted Sumatra](https://storage.ghost.io/c/c2/87/c2876a49-5c65-4965-946c-679dac007e84/content/images/2025/11/01d73847ed95f3a836dd2edb6ceec37a09a53fd504-2.jpg)

Well now. Fumble is a strong word. But by the numbers, yeah, missed it by that much! But recovered, rather than dumping the beer.

Recently I re-brewed an old Robust Porter recipe, confident that with the experience I have gained over the last few years it would turn out better than the previous brew. I am not going to list the recipe here... you can review my thread at the AHA forum if you would like [here](https://www.homebrewersassociation.org/forum/index.php?topic=20414.0&ref=accidentalis.com). And here is the crux of the discussion.

I achieved a much higher efficiency than expected while using the same recipe (something I should have expected!). I pitched Nottingham yeast, rehydrated and at the appropriate rates into the wort. However, after 7 days in primary, the fermentation stalled at 1.025 - far to sweet and high for a Robust Porter. I had high hopes for this.

I pitched 3 rehydrated packages (previously I sprinkled 2 dry packages) of Nottingham at 64F. Fermentation took off as expected and I let the fermentation naturally rise to 68F. After a week and a couple of days gravity stuck at 1.025, I pitched another rehydrated active slurry of S-04\. Gravity remained the same. I posted on the AHA forum asking for advice, and got some good ideas. I recently brewed a hoppy American Brown ale, took some excess from the cooled and oxygenated wort, and pitched a fresh package of Notty into that - and at high krausen, tipped the lot into the porter.

Fermentation took off, although I wouldn't call it vigorous. 3 days later, no drop in FG. We did manage to shave it down to 1.023, but that maybe to dilution from the starter. Remember my OG was 6 points high and I finished basically 6 points high.

**There are two fundamental issues at play here:**

First, I used a recipe from the past that was not re-tuned to my current setup, capability or more more educated taste. The OG was 6 points higher because my system efficiency has increased. I also did not have the temperature controls that I have today - so my notes indicate 68F at pitching the first time, and I now pitch several degrees lower than fermentation temps and let the wort free rise to fermentation target temperatures.

*I would love to blame a bad batch of Nottingham yeast, but cannot. S-04 and a later pitch of active and new Nottingham failed to bring the gravity any lower. I should note that S-04 was not the best choice as its minimum attenuation is lower than Nottingham. My bad.*

Secondly, a review of the recipe reveals an overly large portion of specialty malts. Namely a portion of British Brown Malt and Carared... adding, along with some of the roasts, unfermentables. It is possible that I mis-measured my grist and/or I didn't write down an accurate FG.

The second issue is the real eye opener. I am a far more detailed brewer that I was just a few years ago. So, note to myself, revisit recipes each time to make sure they are tuned to my system, my palette and meet my more educated expectations!

**The Recovery**

As suggested by Jon in the AHA thread, I cold steeped some locally sourced roasted coffee. I intentionally made it stronger than normal, and after 2 days it was ready. I took a sample of the porter and slowly added higher concentration of coffee. After some tasting, I chucked the lot into batch and started to cold crash. I expected to need to add more, but tasting before kegging - there was a very nice balance.

Now that the porter is kegged and carbing, this will be a really nice beer. Not something I would expect to do well in competition, perhaps, given the high final gravity, but a solid porter with subtle roasty notes, some coffee, nut and vanilla in the finish. Looking forward to this one! And making adjustments to the recipe to ensure proper attenuation, a slightly lighter color and a tweak to the roast character without adding coffee.