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Home Brew Forums > Home Brewing Beer > General Techniques > Best method to add Coffee to a stout?
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Old 08-11-2010, 08:33 PM   #1
DustinHickey
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Default Best method to add Coffee to a stout?

Good Evening,
I make all kinds of beers from ales to stouts all the time and have decided to go with a coffee stout this weekend. I was just wondering the standard or best way to add the coffee.

I've heard that it should be brewed seperately and then added to the boil. Is this correct? or should it be steeped in the boil?

Lastly, anyone have any idea how much coffee to use for a 5 gallon batch?

I will be using a robust bean known as Velvet Hammer to produce my Velvet Hammer coffee stout.

Please let me know if anyone has any experience in coffee stouts.

Thanks,
D

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Old 08-11-2010, 08:44 PM   #2
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I've always added coffee at bottling so that I can add slowly and taste so that I can get the coffee flavor right where I want it.

Here's a thread that may help: http://www.homebrewtalk.com/f12/how-...e-stout-93995/

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Old 08-11-2010, 08:59 PM   #3
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ok, Sounds good. One question. You never have to worry about infection? I know hops have oils that inhibit bacterial growth but I've never heard the same for coffee.??

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Old 08-12-2010, 03:44 PM   #4
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Good timing, I brewed my first Coffee Stout a month or so ago and have been drinking it away. I followed a friend's procedure and it turned out great:

6oz coffee beans
- Rough crush them with rolling pin/mallet whatever you have
Sanitize rubbermaid food container that will be able to hold the beans plus 48oz of sterilized water (just boiled it and then cooled it down)
Take the crush beans and put them into the container, pour the 48oz of water ontop of them and put the container in the fridge for 2-3 days.
After 3 days, using a strainer and coffee filter I drained this mixture into a bottling bucket then dumped in my priming sugar solution.
Rack beer ontop of all which will mix everything nicely. I will say this does have extreme coffee flavor which I love, if you want it less cut the coffee addition in half.

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Old 08-12-2010, 05:49 PM   #5
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thanks deezy. So no sterilizing of the beans in any way then.?

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Old 08-12-2010, 06:05 PM   #6
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I usually add a full pot of brewed coffee w/ chickory per 5 gals to the last 5 mins of the boil, then ferment as normal. I lose some coffee flavor but my Oatmeal Coffee Stout comes out the way I like it.

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Old 08-12-2010, 06:10 PM   #7
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I find that adding the coffee to the beer post fermentation adds a green coffee flavor. Last batch I put half pound at the end of boil and the other before kegging and liked the flavor more so then the other method.
Don’t worry too much about infection because the alcohol in the beer will help preserve it.

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Old 08-13-2010, 03:22 AM   #8
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Quote:
Originally Posted by DustinHickey View Post
thanks deezy. So no sterilizing of the beans in any way then.?
Nope I didn't bother and it turned out great. Good luck with either way you do it!
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Old 08-13-2010, 12:57 PM   #9
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Since boiling coffee is such taboo when making coffee I just assumed it would be bad in beer. I recently made a Breakfast Stout (not done) which was my first batch with coffee and in my research it seemed the best (i.e. most endorsed) methods were:
Adding coarse ground coffee just after flameout.
Adding brewed coffee post-fermentation (cold-brewed if possible).
Adding whole coffee beans to secondary.

I plan to add whole beans to the secondary of my Breakfast Stout (already added 2 oz. coarse ground after flameout). Was going to try putting them in a ~250* F oven for a bit just to make sure they are sanitized, might put them on a paper towel as well to perhaps soak up some oils. But this beer will have no head anyway from the chocolate/coffee already in it (I could tell as it went into the carboy).

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Old 08-13-2010, 09:07 PM   #10
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I had very good success putting brewed coffee in the secondary before moving the primary.

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