Coffee Stout: With Flavored Coffee? - Page 2

MikeRLynch · 10-20-2008, 02:59 PM

Quote:

Originally Posted by chriswilkes33

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.

Damn man! Why you gots to be hatin?

kaj030201 · 10-20-2008, 05:22 PM

Quote:

Originally Posted by MikeRLynch

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.

i've done coffee in beer many times, and yes, i DEFINITELY recommend "cold-brewing" the coffee. Typically, i will use about 10-12 oz. very coarsely ground coffee in a coffee pot filled with cold bottled water. it usually makes about 7-8 cups of really good non-bitter coffee. i usually do this 48-72 hours before adding to beer, and i do this in the fridge.
as for flavored coffee, i have done this with a coconut kona coffee and hawaiian spring water, and it turned out amazing! (actually came in 3rd out of 554 in a homebrew competition)

**BigKahuna** · 10-20-2008, 05:24 PM

I cold brew coffee....In a growler.
The grounds settle out over night, and compact pretty tight at the bottom. I do this because none of my french presses will accomodate 1/2 # of coffee.

MikeRLynch · 10-20-2008, 06:00 PM

Quote:

Originally Posted by BigKahuna

I cold brew coffee....In a growler.
The grounds settle out over night, and compact pretty tight at the bottom. I do this because none of my french presses will accomodate 1/2 # of coffee.

Just thought of something, what about sanitation? Leaving something like coffee around for a few days seems like it would get some bugs in it. You can cap the growler, so I guess that would work. I suppose it's about as dangerous as dry hopping, but it still makes me a little nervous.

mZnthebend · 10-21-2008, 03:22 PM

Quote:

Originally Posted by Sager Brewing Co.

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.

In listening to the most recent Basic Brewing Podcast last night. One of the runners up for the Sam Adams Long Shot Six Pack had an Espresso Porter or Stout. He had added 8 oz. of espresso directly to the secondary or keg, I can't quite remember. Not a whole lot of help, but it stuck out to me. You can find the Basic Brewing Podcasts on iTunes if your interested. I am getting ready to make Northern Brewers "Peace Coffee Stout Porter" this weekend. It looks like I'll be adding coarsely ground coffee to the secondary.

farmbrewernw · 10-21-2008, 03:25 PM

Quote:

Originally Posted by chriswilkes33

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.

Don't knock it until you've tried it. I just kegged a oatmeal stout that I put coffee, choc powder, and choc extract in, it is very tasty especially with a big scoop of vanilla bean ice cream.