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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Coffee Stout
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Old 01-13-2006, 11:47 PM   #1
WhatsOnTap
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Default Coffee Stout

I've got an Irish Stout bubbling like crazy right now and I'm thinking of throwing in a pot of strong joe in the secondary to give it a good coffee or espresso flavor... Can anybody help get me going in the right direction? Thanks!

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Old 01-14-2006, 12:01 AM   #2
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When I made mine several years ago I bought beans... crushed them and seeped them like grain. Worked out great..... not sure about tossing a pot in the secondary though...

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Old 01-14-2006, 12:05 AM   #3
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Quote:
Originally Posted by WhatsOnTap
I've got an Irish Stout bubbling like crazy right now and I'm thinking of throwing in a pot of strong joe in the secondary to give it a good coffee or espresso flavor... Can anybody help get me going in the right direction? Thanks!
The recipe for Lagunitas Cappuccino Stout in Sep '05 BYO calls for 3 oz. coffee, brewed and tossed into the secondary.
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Old 01-14-2006, 12:27 AM   #4
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We cold brewed ours and put it in the secondary. It's still bottle conditioning, but when we bottled the sample tasted great.

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Old 01-14-2006, 02:08 AM   #5
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Good deal, I might have to whip up a batch of espresso and plop it in there!

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Old 01-15-2006, 01:07 AM   #6
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I just made a chocolate espresso stout. The recipe was the 'chocolate jitters' recipe from BYO that called for 20oz (?!) of brewed coffee, but 4 oz./shots of espresso was about right for me. The way I did it was to add the espresso at kegging time to taste. I think I would lean towards adding it at bottling/kegging as you can control how much flavor you add, but adding some beans to the secondary would be interesting, as well.

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