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Home Brew Forums > Home Brewing Beer > General Beer Discussion > adding coffee beans in secondary fermentation
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Old 08-25-2007, 01:45 AM   #1
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Default adding coffee beans in secondary fermentation

I'm working on a clone for Founders Kentucky Bourbon Stout. I have the bourbon fiqured out. I also have a free source from Starbucks. Has anyone added coffee beans in secondary? I'm thinking 1 lb of whole beans to a 2 1/2 car boy. Any thoughts?

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Old 08-25-2007, 02:45 PM   #2
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Adding whole beans is a complete waste of time. Since there is very little surface area, you'll get almost nothing from the beans. Also, most of the flavors in coffee require hot water to extract. So, add the ground coffee after flameout or brew it.

There's an article on coffee in beer in the Sept. 2007 issue of BYO.

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Old 08-25-2007, 02:51 PM   #3
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Also, the Founders web site describes a "hint of coffee".

A pound of beans in 2.5 gallons is going to give you significantly more than a hint, I'd think.

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Old 08-25-2007, 03:03 PM   #4
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Take 2 ounces of coffee beans, grind them fine and wrap them in a couple of coffee filters. Let them steep in 8 oz. of cold water overnight (boil the water first, then let cool).

Then add 1 ounce of the coffee extract to your bottling bucket or keg for 5 gallons.

I'd use a nice strong coffee bean.

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Old 09-12-2007, 12:41 AM   #5
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Thanks for your advice. Bike n brew. I still have 8 bottles left and it is still more than a hint although it is headed in that direction. Since Founders is my #1 micro, i will admit they are given to understatement.

I used 1/2 lb of starbucks cafe verona and four ounces of heavy toasted french oak soaked in a pint of echo springs. One cup of bourbon very dark and oaky was returned to the bottle. I made a RIS and it was about 1040 residual left when I had my 8 gals of wort. to the remainder(5 GAL WORT) I added 4 lbs of rock sugar which raise the OG TO 1074. It was 1030 at the rack to secondary. But I had equipment problems which would have made it 1090 OG if I hadn't paniced. So we will see in about a month. At 6 hours I only had partial conversion.

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Old 09-12-2007, 05:59 PM   #6
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Quote:
Originally Posted by david_42
Also, most of the flavors in coffee require hot water to extract.
hate to come in the newb and correct someone, but here goes...
google cold water coffee or words to that effect. I do not have one of the fancy brewers, but this makes the best coffee I ever had, and I didn't associate coffee with heartburn, till I started using this, and my heartburn went away. it returns when I go back to regular coffee. Something about acids in the bean that hot water extracts, but cool does not...
sorry for the hijack, but wanted to tempt some folks who obviously like drinking the best to try a new trick. if it works lemme know

Norm
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Old 09-12-2007, 06:27 PM   #7
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There was just a podcast - it must have been on Basic Brewing Radio - regarding the use of coffee. You can add to secondary, IIRC. It's worth a listen. You would want to grind the beans, although I'd be inclined to grind them very coarsely. I've used coffee once, it was a mess. A pound per 5 gallon is going to be a lot, altough if doing a cold-extraction, it might be OK.

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Old 12-04-2007, 01:26 AM   #8
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Default results are in

I added 1/2lb of whole coffee beans(Starbucks as descibed above). Sunday I racked my brew to bottle fermantation. First, it is still not blended but
bottle fermentation will solve that in about one month. It has a strong coffee flavor, There goes using anything but whole beans.
Second, I should have used a fresh pint of bourbon instead of one already oaked. This produced a more mellowed bourbon flavor, it could almost be mistaken for brandy.

Thanks to all who contributed

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Old 12-09-2007, 09:05 PM   #9
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Any chance you want to share the recipe?

I have some future family in the Grand Rapids area and dig most of the Founders offerings, including ther Old Dirty Bastard, which I cloned, and probably was my favorite beer to date.

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Old 12-10-2007, 01:02 AM   #10
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I second the request for the recipe. I roast coffee at home and would love to bring two of my obsessions together.

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