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Old 10-22-2012, 01:53 AM   #11
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I was going to share mine, as it's a very chocolately coffee roasted RIS.. But it's a 1.100 stout that finishes around 10.5-11ABV, not very sessionable. But it does have the best coffee flavor for ANY beer I've made.

Don't use the beans or the coffee IN THE BOIL.

You will extract harsh tannins from this for sure. Trust me, I've done it.

The best way to add a coffee flavor after the fact is to do this.

Grind your coffee, and cold brew it in the fridge for atleast a day. Filter it. The coffee will have a great flavor without the bitterness and the acrid burnt taste.

Add that at FLAME OUT. Hot enough temp to kill any bacteria, but not enough to boil it any further. 2 cups will be plenty.
I added my coffee and cocoa after the boil, at about 185 degrees.


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Old 10-22-2012, 03:23 AM   #12
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I added my coffee and cocoa after the boil, at about 185 degrees.

As did I, in the my last RIS. I added 2 cups of coffee once I started the IC... Taste in primary is.. perfect coffee flavor.


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Old 10-22-2012, 03:57 AM   #13
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Originally Posted by FATC1TY View Post
As did I, in the my last RIS. I added 2 cups of coffee once I started the IC... Taste in primary is.. perfect coffee flavor.
My impression is the same. Coffee flavor is just about right. i was worried, because coffee is so noticeable, so im glad i put it in then and removed it once thw wort was chilled.
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Old 11-17-2012, 01:19 AM   #14
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Quote:
Originally Posted by FATC1TY
I was going to share mine, as it's a very chocolately coffee roasted RIS.. But it's a 1.100 stout that finishes around 10.5-11ABV, not very sessionable. But it does have the best coffee flavor for ANY beer I've made.

Don't use the beans or the coffee IN THE BOIL.

You will extract harsh tannins from this for sure. Trust me, I've done it.

The best way to add a coffee flavor after the fact is to do this.

Grind your coffee, and cold brew it in the fridge for atleast a day. Filter it. The coffee will have a great flavor without the bitterness and the acrid burnt taste.

Add that at FLAME OUT. Hot enough temp to kill any bacteria, but not enough to boil it any further. 2 cups will be plenty.
I know you said 2 cups of brewed coffee, but what is your bean to water ratio for the cold brewing?

Thanks!
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Old 11-17-2012, 07:09 AM   #15
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I always cold brew my coffee and add at bottling time. Never had an infection. If you add at bottling time you get to taste it as you go and get just the right amount of coffee flavor. If you add during the boil/or in the fermenter you won't know what it tastes like until you try it. We just bottled a 13 gallon batch of my Kona Chocolate Coffee Stout yesterday. We added almost 60 oz of cold brewed coffee just before we bottled. the sample tasted really good. Check my recipe under my name on the left side of the page.

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Fermenting: OldGlory (Am Stout)
Cold Crashing: Pale Ale
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Bottled in the refer: KonaCoffeeDryStout
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Old 12-23-2012, 09:19 PM   #16
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2 cups will be plenty.
How much grounds do you use for these 2 cups?

-Steve
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Old 12-24-2012, 04:14 AM   #17
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How much grounds do you use for these 2 cups?

-Steve
I think I had something like 1/4 pound of beans I ground up.. Close to it. I didn't really measure it out. I did 3 cups roughly, you lose some from the grounds and straining them. I had about 2 large cups that I added to my RIS and it was great.

If you drink coffee, use what YOU would drink. Make a bit and see what you like, some like it weaker, others like it thick enough to float a horse shoe.
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Old 12-31-2012, 02:53 AM   #18
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How much grounds do you use for these 2 cups?

-Steve
Mine was the Founders breakfast stout clone. It called for 2 ounces of grounds in a quart of priming solution (not counting the boil addition). In retrospect, I would add a bit more, maybe 3-4 ounces.


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