mortus0868

Recipes 

I made a batch of beer using coffee. I mixed it in with the grains . Could i put the coffee in while the wort is boiling, just strain it out after the boil. Also should i use coffee beans or already ground coffee

lgilmore

Recipes 

a couple things to concern yourself with.. I don't think boiling coffee is the best way to bring coffee flavor to your beer. I think there are oils in the beans which may kill your head on your beer and I think it may create some off flavors. I think most people use coffee "after" fermentation is done. I've done drip with good results, I've done cold press expresso with good results.

KCBrew

Recipes 

I have used fresh ground coffee beans as a dry hop and it turned out wonderfully. I did it at serving temperature, for reference, look up cold brewed coffee. This is also how terrapin does it for for their wake-n-bake imperial stout. 4 ounces of beans lasted for up to 6 months using this method.

RIC0

Recipes 

Cold seep the grounds and add after you pull it off the flame for a good flavor, add at bottling or kegging for a stonger flavor. From what I've read adding it during the boil is NOT a good idea. I did the cold seep method with a porter after I pulled it off the flame and it turned out awesome.

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*** Possum Trot Brewery ***

Beer Primary - Chittyday Stout - Belgian IPA Baby
Beer Secondary - Bubbies Belgian Tripel
Bottled - Imperial Coconut Stout - Rotten Red Ale - Bubbies Belgian Tripel - Spiced Scottish Ale - Ovaltine Stout - English Mild - Silly Scotty Ale - A Dirty Dubbell


Mead Primary - Nuttin
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Dolomieu

Recipes 

Also how long in the keg before you start noticing the coffe flavor? 4oz to a 5gal?

I like the idea of adding to the keg as that is how i dry hop my beer. i usually leave the hops in there while serving. tied off to the dip tube at the bottom.

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Draft beer, Not me!!! - Belching Penguin

ZKramer

Recipes 

I experimented with a coffee stout using half a lb of whole beans like steeping grains in the boil, and adding a 2 quarts (mad with half a lb of grounds) of cool brewed coffee to the fermenter with the wort on brew day and I got a profound coffee flavor. That was for a 10 gallon extract batch though (used true brew oaked imperial stout as the base).

C-Rider

Recipes 

I've done about 4 of these and each time I added cold brewed/steeped coffee to the bottling bucket. This way you know what the taste will be like. You just add and mix gently and taste and make adjustments until you have the flavor you want. Adding to the boil is just a guess as to what will come out of the bottle.

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Kaiser Ridge Brewing
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Bottle conditioning: Baltic Porter
Bottled in the refer: Munich Malt German IPA; Kaiser Imperial German IPA; Pilsner Malt German IPA; Old Glory American Stout

mortus0868

Recipes 

I poured my first glass today and it has great head and tastes good. I used 2oz of coffee when mashed the grains. I think im going to use more coffee next time

Grannyknot

Recipes 

I place corse ground beans in a muslin bag and steep at flame out.
Never tried cold steeping in the secondary, but sounds like a good idea.
I've also had a coffee grain plug my plate chiller.....Never again.

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Secondary:
Fermenter:
On Deck: Death by Hops Clone

KCBrew

Recipes 

I did it for 24 hours, since it was in my keg, i just kept tasting till i liked it, and then removed the beans. I cracked, but did not ground the beans. Again, this is very similar to what the folks at Terrapin described on the Can you brew it show. There is a lot of good info on that podcast.