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Old 01-02-2010, 06:53 PM   #1
hoppheadIPA
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Default Adding Coffee to Stout

I'm making a Java Stout. It's still in primary but I have a question. I'm brewing some super strong coffee to add to secondary. Can I just brew it and pour it in before I siphon in the beer??? Does the coffee need to be boiled to sanitize 1st???

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Old 01-02-2010, 06:57 PM   #2
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I have made a few coffee stouts, and have never boiled the coffee. In fact I have cold steeped the coffee grounds in the refrigerator. When you boil anything coffee, it has a nack for messing with the oils, making it more bitter.

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Old 01-02-2010, 07:09 PM   #3
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ground up your coffee beans and add them to your fermenter. let it cold steep for 24 hours then bottle/keg. I used 8 oz and it was waaaayyyy too much. Use sparingly.

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Old 01-02-2010, 07:23 PM   #4
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The directions say to make 8 cups of coffee with the beans provided, then add coffee to secondary.

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Old 01-02-2010, 07:38 PM   #5
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I'd just cold-brew the coffee, let it sit for 24-48 hours, strain it off with a coffee filter, and use that. I put mine in my bottling bucket when I was bottling.

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Old 01-02-2010, 07:38 PM   #6
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I would cold steep 8 cups and add to secondary. Must be a midwest kit?

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Old 01-02-2010, 08:01 PM   #7
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Yes a midwest kit. How would I go about cold steeping?

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Old 01-02-2010, 08:08 PM   #8
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Quote:
Originally Posted by hoppheadIPA View Post
Yes a midwest kit. How would I go about cold steeping?
2 quart water with the coffee grouns overnight-maybe 24 hours, kept in the fridge, mix it up every once in a while......

Add the "coffee" not the grounds to the secondary.
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Old 01-02-2010, 08:10 PM   #9
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Well if you wanted to add it directly to the beer just crush your beans and toss em in. I didn't use a bag, just free balled it. You can put them in a hop sock. Let sit for 24 hours then rack off of it the next day.

I don't like the idea of adding water after fermentation, that's why I add them to the beer. You're going to get A LOT of coffee flavor from 8 oz.

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Old 01-03-2010, 08:24 PM   #10
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I cold brewed some coffee for a vanilla coffee porter that turned out great.

Soak 12oz coffee ground in 1.5qt cold water at room temp for 24 hours. Strain the grounds, yielding about 1qt. I added to the cooled wort just before pitching. The coffee flavor is definitely noticeable, but still subtle enough.

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