Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Coffee

Reply
 
LinkBack Thread Tools
Old 09-25-2009, 04:29 AM   #1
KYB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 1,566
Liked 39 Times on 24 Posts
Likes Given: 6

Default Coffee

When would I add it? Mash? Boil? Should it be ground/crushed? I plan to do a couple stouts with some nice coffee in them in the near future. Thanks for any help.

__________________
KYB is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 04:33 AM   #2
Cheeto
Born again N00b
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cheeto's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Spokane, Washington
Posts: 4,249
Liked 50 Times on 50 Posts
Likes Given: 14

Default

I cold steep about 1/4 cup of fresh grounds in 1 qt of water in the back of the fridge for about a week then add that to my stouts.

cold steeping prevents the release of the bitter tannins that could ruin your brew!

Conventional brewing and boiling of coffee grounds produces bitter tannins.

__________________
Cheeto is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 04:49 AM   #3
KYB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 1,566
Liked 39 Times on 24 Posts
Likes Given: 6

Default

I searched here but not google. Found a BYO article. According to them, you can do it at any time and any way. Hmm, not sure which I should try first.

http://www.byo.com/stories/recipes/article/indices/38-ingredients/318-brewing-with-coffee

__________________
KYB is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 04:55 AM   #4
WenValley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Wenatchee WA
Posts: 306
Liked 1 Times on 1 Posts

Default

I brewed up a batch of Tuck's "Chocolate Espresso Stout" a couple of months ago, and kegged it a month ago. This stuff is over the top! It's like a chocolate milkshake in a glass.

I took a "handful" of sumatra espresso beans, and dumped them into the secondary carboy. Just dropped them in whole. They sank over a few days, and the coffee flavor is spot on.

This stout is getting better as it ages, the chocolate bitter taste is melding into a smoother espresso mouth feel.

The only problem is that too many people know that this in now on tap, and it's a very special stout that needs to be savored and appreciated.

Sorry for the ramble... just dump them into the secondary... Good luck.

__________________

'A government big enough to give you everything you want, is strong enough to take everything you have.'

Thomas Jefferson

Last edited by WenValley; 09-25-2009 at 01:17 PM.
WenValley is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 06:51 AM   #5
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,029
Liked 142 Times on 112 Posts
Likes Given: 1

Default

I haven't done it yet but I am keenly interested in the best way to pull it off. The general rule, from the coffee snob POV, is cold coffee should be cold brewed as described above.

Adding beans to the secondary? hmm...



Quote:
Originally Posted by WenValley View Post
This stout is getting better as it ages, the chocolate bitter taste is melding into a smoother espresso mouth feel.
You added chocolate as well?
__________________

Hey, knock that shvt off. We're drinkin' here.


Last edited by arturo7; 09-25-2009 at 06:55 AM.
arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 10:06 AM   #6
Lefty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: WR, Georgia
Posts: 118
Liked 2 Times on 2 Posts

Default

I am finishing up a Coffee Stout batch that was absolute heaven. I brewed my beans very strong and added them to the bottling bucket for more coffee taste. Then I took one bean and place it in each bottle. This turned out very coffee flavored as I intended, but it has ZERO head retention because of the oils in the coffee beans. Tastes great (if you like strong coffee) but no head retention.

On a side note, the other thing I would do differently is the brewing of the coffee. The cold brew would end up being less bitter coffee flavor for a more balanced beer. Some non coffee drinkers did not like this beer because of this. My old Navy friends however, loved it.

__________________
Lefty is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 11:08 AM   #7
Grinder12000
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Grinder12000's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,948
Liked 33 Times on 29 Posts
Likes Given: 2

Default

I added 4 oz of Sumatran ground coarse at flame out and then 4 oz of Kona as a Dry Hop.

Worked awesome. No problems with head retention - maybe the 1 lb of oatmeal helped? I also had 2 different chocolates mixed in,

__________________

Grinders Island Brewery - Pipeline

Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.

Grinder12000 is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 11:33 AM   #8
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 40 Times on 37 Posts

Default

I plan on "dry hopping" my ground beans. This was suggested by the head brewer at Terrapin since its what they do thier Wake N' Bake Coffee Oatmeal RIS.

Quote:
Originally Posted by WenValley View Post

I took a "handful" of sumatra espresso beans,
luck.
You took Sumatran beans to an espresso roast? The horror! People think darker roasted coffee is stronger. No, its just burned.
__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2009, 04:32 PM   #9
KYB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 1,566
Liked 39 Times on 24 Posts
Likes Given: 6

Default

Thanks for all the info.

Quote:
Originally Posted by Grinder12000 View Post
I added 4 oz of Sumatran ground coarse at flame out and then 4 oz of Kona as a Dry Hop.

Worked awesome. No problems with head retention - maybe the 1 lb of oatmeal helped? I also had 2 different chocolates mixed in,
How intense was the coffee flavors with 8oz?
__________________
KYB is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2009, 12:51 PM   #10
RobbyBeers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 171
Liked 4 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by ODaniel View Post
Found a BYO article. According to them, you can do it at any time and any way.
I read this article, too. Then I just said...eff it...and brewed espresso on the stovetop and dumped it in with the primary. The beer came out very nice.

I'd like to try some of the other methods some time, but I'd say in general, the simple coffee + beer combo tends to come out nice if you respect the ingredient and avoid the pitfalls (overbrewing, bad ratios, etc.).
__________________
http://profilesinpourage.tumblr.com/

I don't want to relax. I'm too worried. But I will drink that homebrew.
RobbyBeers 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
Coffee Stout: With Flavored Coffee? MikeRLynch All Grain & Partial Mash Brewing 16 02-14-2014 02:03 AM
more coffee talk - intoducing coffee at the bottling stage? evermuse General Techniques 18 01-03-2013 08:22 PM
Coffee Porter Dry-Hopping w/ Coffee DeadSquirrel General Techniques 9 06-17-2006 08:51 PM
Are coffee grinders just for coffee? diebiersnaab General Techniques 13 03-07-2006 03:00 PM