Alright guys, I'm usually pale ale drinker, but for the winter months I want to try a few stouts.
I've done them before, and I like the roasty qualities I get from them. I also have been wanting to try a coffee stout for a while, with the cold press method, adding it at kegging.
My question is this, what about flavored coffee? I've wanted to try a raspberry porter, or some dark beer with fruit, but I recently got some nice blueberry coffee that might go well in a beer. Has anyone tried this? Does enough of the fruit character come out, or should I add extract before kegging along with regular coffee? Thoughts?
I would be interested to find out how this turns out. I would split up the batch and do a few test runs (but i have no problem bottling and that makes it fairly easy to do).
I'd be hesitant to use a flavored coffee. Often times, companies putting out flavored products use artificial flavorings and, as far as I understand, they don't play nice during fermentation. I'd use a plain coffee and add the fruit in secondary. Plus, why take shortcuts when making kick-ass beer?
I'd be hesitant to use a flavored coffee. Often times, companies putting out flavored products use artificial flavorings and, as far as I understand, they don't play nice during fermentation. I'd use a plain coffee and add the fruit in secondary. Plus, why take shortcuts when making kick-ass beer?
Well, my idea was to add the coffee at kegging, so there shouldn't be any play between flavoring and fermentation. I guess there's no precedent, I'll just have to try it and see! I think I'll try the Brew in a Bag system for a small batch, stovetop version. If anyone else has some ideas, drop them here!
I've used Gevalia Holiday Spice Coffee in my Christmas Stout. I will soon be doing a Chocolate Raspberry porter using their chocolate Raspberry coffee. Had no bad zigs yet.
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Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
I cant figure out why in the hell you would go and spoil a prefectly good beer with nastiness like coffee. May as well infect it on purpose.
I plan on doing both this year. The coffee stout is fermenting now and I want to do a sour beer soon too. To each his own.
__________________ Primary:Blonde Ale, American IPA Secondary: Chocolate Coffee Stout Bottled: Pumpkin Ale, Pale Ale, Apple Cider On Deck: Challenger Smash, American IPA
I want to do a chocolate coffee stout(Mocha Stout) with just a mild choc/coffee flavor. I was thinking of using my espresso machine for the coffee, could i just put in a few shots to the primary/secondary? Or to the end of the boil? Any idea how much I would need?
I was thinking I could get some chocolate infused coffee beans and kill two birds with one stone kind of deal.
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Drinking: All kinds of stuff
Primary: Cider
Secondary:
Kegged: Rollings Hills Pale Ale
Conditioning/bottled: Rollings Hills Pale Ale, Clackmananshire Wee Heavy
On Deck: Oldenwald Dunkelweizen.
I want to do a chocolate coffee stout(Mocha Stout) with just a mild choc/coffee flavor. I was thinking of using my espresso machine for the coffee, could i just put in a few shots to the primary/secondary? Or to the end of the boil? Any idea how much I would need?
I was thinking I could get some chocolate infused coffee beans and kill two birds with one stone kind of deal.
I've heard a few people say that cold pressing the coffee in a french press (no brewing, no heat, just steeping the grounds) is a better way to get the coffee flavor in the beer without the acrid or bitter tannins from the coffee brewing process. It makes sense to me, but if you find that the hot brewing method works, let me know.
Coffee Stout: With Flavored Coffee?
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