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Old 01-22-2013, 03:08 PM   #1
ChrisMottram
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Default Adding coffee to stout recipe

I'm using a recipe kit for an American Stout, and I'd like to add coffee to it. I've read some of the possible techniques, but was wondering if anyone had advice on adding ground coffee to the steep. Read somewhere that 4-8oz of ground coffee in the steep will produce a good coffee flavor w/o overpowering or being too bitter. I'm doing a 5 gallon batch.

Anyone have some advice? Thanks!

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Old 01-22-2013, 03:22 PM   #2
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I've done that, but it was almost too much coffee taste. I think cold brewing and adding to a secondary has given me the best results.

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Old 01-22-2013, 03:26 PM   #3
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I add 1/4 cup of instant coffee to the bottling bucket. (6 gallon batch). There's a lot of opinions on here regarding this subject. Some people brew a pot let it cool then add it in.
How much "coffee flavor" is subjective for each person. My opinion is, If you add it to the bottling bucket or keg you can control how much "coffee flavor" is in your stout.

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Old 01-22-2013, 03:50 PM   #4
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Quote:
Originally Posted by libeerty View Post
I've done that, but it was almost too much coffee taste. I think cold brewing and adding to a secondary has given me the best results.
How much coffee would you recommend per 5 gallons using this method?
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Old 01-22-2013, 06:07 PM   #5
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6 ounces or so?

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Old 01-22-2013, 06:42 PM   #6
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I added a quart of brewed to my keg and it wasn't enough for a 5 G batch. I would bump up to two next time

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Old 01-22-2013, 06:47 PM   #7
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Yeah, I should add that the 6 ounces I added was very potent, and I only wanted a hint.

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Old 01-22-2013, 06:50 PM   #8
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+1 on cold brewing and adding to secondary. Don't add it pre-boil or directly to the boil (ever tried boiling a cup of coffee, then drink it? BLECH!!!). Also, hot brewed coffee is more acidic than cold brewed, so you will avoid some other off flavors with it that way. Alternately, you could try "dry-hopping" with coarse ground coffee beans for a day or two, that should produce a similar effect to cold brewing and adding to secondary.

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Old 01-22-2013, 08:00 PM   #9
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Quote:
Originally Posted by eyebrau View Post
+1 on cold brewing and adding to secondary. Don't add it pre-boil or directly to the boil (ever tried boiling a cup of coffee, then drink it? BLECH!!!). Also, hot brewed coffee is more acidic than cold brewed, so you will avoid some other off flavors with it that way. Alternately, you could try "dry-hopping" with coarse ground coffee beans for a day or two, that should produce a similar effect to cold brewing and adding to secondary.
+2 on this!

Also consider getting a low-acidity bean like a Guatemalan, and make sure the ground is course (if cold-pressing) so the fine grounds won't get through the filter.
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Old 01-22-2013, 09:08 PM   #10
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Quote:
Originally Posted by eyebrau View Post
+1 on cold brewing and adding to secondary. Don't add it pre-boil or directly to the boil (ever tried boiling a cup of coffee, then drink it? BLECH!!!). Also, hot brewed coffee is more acidic than cold brewed, so you will avoid some other off flavors with it that way. Alternately, you could try "dry-hopping" with coarse ground coffee beans for a day or two, that should produce a similar effect to cold brewing and adding to secondary.
Alright, definitely gonna use the cold-brewing technique. Thoughts on adding the cold-brewed coffee directly to the primary and not using a secondary?
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