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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Coffee
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Old 11-13-2012, 01:17 AM   #1
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Default Coffee

Alright I've got a porter that is ready to keg and I am going to add some coffee. I bought a bag of an expresso roast coffee that I am cold brewing (~24ozs of water and 7ozs of coffee for 24 hours). I am just wondering if anyone has done a similar method with good results? I enjoy coffee and coffee porters, but I don't want to overdo it. Any advice would be greatly appreciated.

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Old 11-13-2012, 01:21 AM   #2
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Easy advice. You can always add more, but you can't take it out. Start off slow and be patient.

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Old 11-13-2012, 01:24 AM   #3
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7oz coffee grounds is substantial. I would back it off to around 3.5 or 4oz myself.

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Old 11-16-2012, 08:50 PM   #4
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Just made a coffee stout with 2 oz of coarse ground coffee in 2 cups of cold water overnight... the coffee flavor is there but kinda weak, would probably up it to 4 oz next time.

EDIT: Forgot to mention that this was done in a french press and it was added at bottling.

Primary: Blackberry Honey Ginger Saison
Secondary: open
Bottled: Hair Bender Coffee Brown Ale
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Old 11-16-2012, 09:22 PM   #5
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I like to dry bean the beer for aroma. About 4-5 oz. of coarsely cracked beans in the secondary for 5-7 days.


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Old 11-17-2012, 08:32 AM   #6
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It makes no difference how strong your cold brew is since you are gonna add a bit at a time until it tastes just what you wnat. If you water it down you just have to use more. I just added 60 oz to approx 13 gallons of a stout. Taste "good to the last drop". LOL


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Fermenting: German IPA
Fermenting: German Stout
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Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: Old Glory Am. Stout
Bottled in the refer: GermanImperialStout
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