Morkin

Recipes 

I've made an American Stout that was tremendous, but didn't have the silk mouth-feel that I was wanting. I am formulating a coffee stout in which I'm going to add beans to the secondary for taste.

To obtain the silky smooth mouthfeel, I was wondering if an oatmeal stout would be best, and then add 1-2 # of coffeebeans to the secondary to obtain the silky mouthfeel but also have rich coffee taste? Or:

Should I intend on brewing my American Stout, add 1-2#'s of oatmeal flakes and then do the coffee in the secondary? Any suggestions as always are greatly appreciated. Thanks.

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Drinking - RauchBier
Primary- Eisbock , Heffeweizen
Secondary - Nothing
Bottled - Nothing
Kegged - Nothing
Next Batch - Mead
Planning -

chefchris

Recipes 

You could add some oats, maybe some maltodextrin.

don't leave the beans in too long, 24 hrs should do the trick.

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staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

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Morkin

Recipes 

Really? 24hrs in secondary and then rack to a 3rd carboy?

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Drinking - RauchBier
Primary- Eisbock , Heffeweizen
Secondary - Nothing
Bottled - Nothing
Kegged - Nothing
Next Batch - Mead
Planning -

Ksosh

Recipes 

Just putting in a vote for using coffee malt instead of beans. Easier to deal with, IMO.

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-Ksosh
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Primary: Belgian Dark Strong, Version 2
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claphamsa

Recipes 

for the silk mouth-feel you want oats in the mash, as to the coffee I would just brew some coffee and add to the secondary and know it will mellow with time....

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thantos

Recipes 

I second both the oats and the maltodextrin. I have used about 4oz. of malto with all my stouts and it really helps round it out!

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TechyDork

Recipes 

do you keg? A nitro tap gives a stout that nice silky mouthfeel.

TwoHeadsBrewing

Recipes 

Another vote to use Kiln Coffee Malt. It's a great way to add that coffee aroma and flavor. I use 1.5# in my 10 gallon recipe, and it comes out with plenty of coffee flavor. If you're intent on using actual coffee, I suggest cold brewing a pot of coffee then adding it to the keg/bottling bucket. A french press makes this really easy:
1. Boil Water
2. Grind beans
3. Let boiled water cool
4. Add grounds and water to french press
5. Let sit covered overnight
6. Add to keg/bottling bucket

For more body and mouthfeel adding maltodextrin will work perfectly.

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HickoryMike

Recipes 

I have read that adding coffee beens to the secondary (or boil for that matter) tastes terrible.

Everything I have read is that you want to cold press your coffee and add it to the secondary.

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chefchris

Recipes 

What's the difference between adding beans to cold steep in the beer and adding beans to cold steep in the water that you add to beer? I don't like the idea of adding water to already fermented beer.

I added 8oz (which was a bit much in my opinion) of crushed coffee beans to the beer, let that sit for 24 hours then bottled. Tastes great. I've never read anyone say that adding beans to the secondary tastes terrible nor have I experienced it. This is how Terrapin does it.

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staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions