Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Adding Coffee to a Stout

Reply
 
LinkBack Thread Tools
Old 10-04-2010, 03:17 PM   #1
DannyW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Gibsonia PA, PA
Posts: 59
Liked 8 Times on 7 Posts

Default Adding Coffee to a Stout

What is the best method. I am already in the primary so end of the boil is out.

I heard soaking in cold water over night is the best way. Then adding to secondary.

How much water for 1 lb coffee?

Any other suggestions?

__________________
DannyW is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2010, 04:03 PM   #2
Grizzlybrew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Grizzlybrew's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Douglasville, GA
Posts: 1,197
Liked 13 Times on 11 Posts
Likes Given: 2

Default

Cold press is the way to go, but I would leave it more than 24 hrs if you could (maybe 2-3 days). As far as the amount, you would prefer to have as little water as possible with as much coffee flavor extracted into as possible. A half gallon of )coffee-flavored) water would reduce your gravity by ~.006, keep that in mind. Have you thought about just aging the beer on coffee beans for a week or two?

__________________
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!
Grizzlybrew is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2010, 04:58 PM   #3
cactusgarrett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Madison, WI
Posts: 984
Liked 7 Times on 5 Posts
Likes Given: 8

Default

I recommend cold steeping, as the flavor that comes from the coffee is MUCH less harsh/bitter. As far as how much and how much water, it depends.

__________________

~~ Malted barley wants to become beer. ~~

cactusgarrett is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2010, 06:37 PM   #4
Yankeehillbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Yankee Hill, CA
Posts: 1,541
Liked 26 Times on 26 Posts
Likes Given: 12

Default

"best" is pretty subjective. I do a Coffee Porter where I just add a 1/4 lb of Whole Coffee Beans to the Secondary and let them steep for about 5 days. It's the only method I've ever used so I can't compare it to anything, but I like the results so I'm gonna stick with it. Depending on how heavy you want the coffee flavor you can adjust the the amounts and time. In my Porter, the Coffee flavor is very much at the front, but I still get the flavor of the Porter with some residual sweetness in the background. At Bottling time the Coffee Flavor was waaaay overpowering, but at the 3 week mark in bottles it was excellent. Hope that helps ya

__________________

Kegged:DIPA,Pumpkin Stout,,Munich Helles, Chinook/Simcoe/Citra/Amarillo IPA

Bottled: Blackberry Mead
Primary #1:Mosaic IPA
Primary #2:
Secondary:
On Deck:APA,RIS,AB Clone

Yankeehillbrewer 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
Adding coffee to a stout or porter wcarter1227 General Techniques 25 03-24-2014 08:50 PM
Adding Coffee to Stout hoppheadIPA General Techniques 24 02-08-2013 01:56 AM
Adding Coffee brewyourown4life General Techniques 28 01-25-2010 12:22 AM
Adding Coffee to a Brew WorryWort General Techniques 17 12-08-2009 08:28 PM
Adding coffee at bottling? HokieBrewer General Techniques 5 10-18-2008 08:41 PM