I brew a stout that is ready for bottling, and saw this in Palmer's HTB.
Quoting JJP: "Steep 0.25 to 0.5 lbs of ground coffee in 1-2 qts of water in fridge for 24 hours... pour cold coffee through coffee filter, add to beer after ferm. is complete"
I was thinking of doing that to my stout, at bottling stage, adding to the last third of beer remaining in bot. bucket (the first 2/3 staying straight stout. I would adjust the coffee amount to account for the smaller "coffeed" beer).
Good idea..?
Better way to go about getting some of the batch "coffeed"..?
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You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.
I've always just made drip, french press or espresso coffee, cooled it down, and added that to the secondary. Cold-brewing would probably be better for head retention because it won't release oils like hot brewing does, but I've never been that concerned.
I was listening to one of the recent Sunday Sessions and they were talking with Sparky, the owner/brewmaster at Terrapin Brewing, and they were chatting about his coffee stout, and he says that he just puts the grounds straight into secondary for 24 hours...I'm guessing you'd do this via a vinyl mesh bag or something. I might try this sometime, though I really have never liked the stale, cardboardy, "day-old coffee grounds" taste that you get from, say, Bell's Java Stout, and I'm wondering if this method will produce that. I've always gotten great results with my method with regards to taste, so I always go that route...
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
I have read a couple of other articles in the past on cold steeping coffee. Sanitize the container and boil the water and let it cool in the container to ensure nothing else gets in there.
If you can, why don't you try both methods.
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Primary: IPA
Secondary: empty
Keg 1: American Wheat
Keg2: German Ale
Next up: Christmas Old Ale, American Wheat AG, need suggestions
I have read a couple of other articles in the past on cold steeping coffee. Sanitize the container and boil the water and let it cool in the container to ensure nothing else gets in there.
If you can, why don't you try both methods.
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Primary: IPA
Secondary: empty
Keg 1: American Wheat
Keg2: German Ale
Next up: Christmas Old Ale, American Wheat AG, need suggestions
I made a brown ale and went to the local coffee shop and picked up a 12oz cup of cold press coffee to a 5 gallon batch, added it to the bottling bucket and it tasted wonderful. Now as i think about it i didn't sanitize the cold press but there was no issue.
I've made a few batches of Buzz Beer using a 1lbs expresso brick dumped in the wort at flame out. It goes right into the primary and settles out with the cake. I never have had problems with head retention from oils. My last one got a 37 at a BJCP comp.
A buddy of mine made an espresso stout which was very, very good. He put the coffee directly in the mash.
I would recommend against this because you will end up boiling the coffee for an hour. Ever had coffee thats been on the pot for too long? Thats what you end up with when you boil coffee. Either cold brew it or add it at flame out and cool it down asap.
Add coffee to stout at bottling..?
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