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Old 01-20-2009, 05:51 PM   #1
brewyourown4life
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Default Adding Coffee

I will be brewing a Stout {extract with grains, 5 gallons} and i have a 4oz can of coconut coffee unopened sitting around that i would like to add but am not sure the best way? any thoughts

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Old 01-20-2009, 06:16 PM   #2
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Some put beans in the seconday, but I like to cold brew mine with a fine grind in a french press and add it to my bottling bucket. It is probably my favorite of all my brews. Due what does you justice. I've even brewed my coffee and cooled and added to my bucket. I used a tbs for every cup. A little more bitter than a french press, but loved just the same. Still placed
3rd at the state fair, so it wasn't too bad for them.

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Old 01-20-2009, 07:42 PM   #3
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I'v heard cold brewing will yield the best results. I have a porter aging that i am going to add cold brewed coffee to when i keg it.

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Old 01-20-2009, 09:28 PM   #4
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I added several cups of strong brewed Community New Orleans blend directly to boiling wort. Some people just have to see for themselves. The flavor did not carry through to the end product.

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Old 01-20-2009, 09:32 PM   #5
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'Nother vote for the cold brew, secondary addition

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Old 01-21-2009, 04:09 PM   #6
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I just made a coffee porter that used 2 cups of cold brewed coffee (grind your coffee, add water, put it in the fridge and let it sit overnight). It's good. You can definitely taste the coffee, but just a little. If I were to do it again (and you bet your a$$ I will), I would add more coffee. Maybe four cups. With your stout I would advise the same.

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Old 01-21-2009, 06:47 PM   #7
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I did an experiment with the porter I have on tap. I kept a 1/2 gallon to the side and ground up some hazelnut coffee and put it in the 1/2 gallon growler with the beer as a secondary. I got 5 12oz ers out of it.

I had one and can say that I added too much coffee. I will be cracking another one open soon to see how a couple of months changes things.

But as far as the method, the secondary or keg is the best option, I personally would never put it in during a boil or the primary as either the wrong or no flavor may make it to the final product.

You can control the envirmental attributes a lot better in the secondary and harshness of the boil will not be there either.

As far as the method to extract the flavor, I have not tried the cold press unless you consider putting the dry coffee grounds straight into the room temp beer. This worked great for me.

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Old 01-22-2009, 12:19 AM   #8
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Remember when adding coffe the oils tend to in-hibit carbonation. If your not kegging, make sure you add a bit more priming sugar.

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Old 01-22-2009, 03:06 AM   #9
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Quote:
Originally Posted by tokolosh View Post
I just made a coffee porter that used 2 cups of cold brewed coffee (grind your coffee, add water, put it in the fridge and let it sit overnight). It's good. You can definitely taste the coffee, but just a little. If I were to do it again (and you bet your a$$ I will), I would add more coffee. Maybe four cups. With your stout I would advise the same.
I've been thinking about making a coffee porter later this year, maybe have it ready for the winter. I'm going to try this method. Thanks
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Old 01-22-2009, 12:56 PM   #10
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i added 4 cups of cold brewed espresso and it is too much. It is okay for a one beer night, but it is FAR from a session beer.

I am hoping that it mellows out a little bit. It is good, but i will cut it in half or possibly add 3 cups instead of 4 next time.

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