Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Cappuccino Stout - 3 oz liquid coffee or ground coffee?

Reply
 
LinkBack Thread Tools
Old 07-19-2012, 11:40 PM   #1
Logzor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Cincinnati, Ohio
Posts: 107
Default Cappuccino Stout - 3 oz liquid coffee or ground coffee?

I have a batch of Lagunitas Cappuccino Stout in primary. It calls for 3 oz of coffee. I assume it liquid brewed coffee but it doesn't sound like enough for 5 gallon batch. Could it possibly mean 3 oz ground coffee?

__________________
Logzor is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 12:04 AM   #2
Logzor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Cincinnati, Ohio
Posts: 107
Default

bump

__________________
Logzor is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 12:34 AM   #3
lunshbox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Gastonia, North Carolina
Posts: 128
Liked 8 Times on 8 Posts

Default

Hmm... I would assume coffee grounds. Save yourself a headache and cold-steep the coffee grounds in 8 ounces of water.

__________________
Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red
lunshbox is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 02:19 AM   #4
cobolstinks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Rochester, MN
Posts: 229
Liked 2 Times on 2 Posts

Default

i've used coffee before by racking onto grounds. Worked well, but be cautious on the amount and the duration of time you leave the beer on the coffee. 3oz sounds right for 5gal, i wouldn't go any more unless you like a little beer with your coffee.

Also i would only leave the beer on the grounds for 24 hours, the longer it sits on there the more coffee flavor is extracted. I left a batch on for 72 hours once and it was a mistake. My brown ale was black and the taste was over whelming.

If you do decide to brew the coffee do a cold brew with a french press. If you heat up the coffee you'll extract oils and tannins from the coffee beans.

__________________
cobolstinks is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Advice for Coffee Stout coffee addition lpstudio18 Recipes/Ingredients 14 09-19-2012 10:30 PM
Coffee Stout LeverTime Recipes/Ingredients 0 06-30-2012 12:06 PM
Adding Coffee for Coffee & Cream Stout prospero Recipes/Ingredients 19 01-31-2012 03:37 AM
Coffee stout - Add beans to secondary or brew coffee first? SGFBeerBuzz Recipes/Ingredients 3 01-01-2012 11:10 PM
Coffee Stout WhatsOnTap Recipes/Ingredients 5 01-15-2006 12:07 AM