Ok, so I'm a relatively new brewer. I've done probably 10 brews, however I've always done it out of a kit and have kegged it afterwards. Brewing from a kit is super easy, it's basically boil it, ...
A pub and brewery in town does a delicious porter with caramel and coffee tones. What particular ingredients do I need to add to my mash to achieve this?
What does it mean when a recipe calls for a boil addition of coffee in pounds, but also mentions brewing the coffee?
Context: I know that there are a bunch of different, hotly debated opinions on how/when to add coffee to beers. I'm much too new to be a loyalist, but I am confused: I'm brewing a Russian Imperial ...