RIC0

Recipes 

keep in mind if it's not strong enough it's still drinkable, if it's too much you'll be cussing every time you drink one.

2oz of good ground coffee seeped like I noted before was plenty. I did this with an extract kit and 2.5 gal boil added after it came off the heat.

I drink my coffee black and stong so having a strong coffee beer is good in my mind and the way I did it offered a good subtle taste that others enjoyed as well.

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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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2013 Gallons Brewed 75

dano1086

Recipes 

Good afternoon brewers.

I stumbled upon this thread and being that I just finished a keg of my delicious Coffee and Cream Stout I couldn't resist. Start with a good sweet stout recipe (I Dont have my grain bill memorized and will update later on). However for the coffee aspect, I brewed 96oz of coffee via a French press and I used fresh ground Kona Coffee. I added the brewed coffee to my boil with 20 minutes remaining. The end result was a slightly more mild flavor of Founders Breakfast stout. IMHO, adding brewed coffee gives a more rich flavor and less yo the nose than aging on whole beans. Just my 2 cents

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Bottled: Pony Boy IPA, Broken Wand IIPA
Kegged: Breakfast of Champions Coffee and Cream Imperial Stout
Upcoming: Heartbreak Rx doppelbock (fresh hops), Nugget/Citra IIPA

SpeedYellow

Recipes 

That's not useful without knowing how much coffee beans you used. And I can't see any reason to brew coffee separately versus steeping the beans directly in the brewpot.

tjpfeister

Recipes 

Dano's info is not not useful. (double negatives are fun)

He states to make 96 fluid ounces of coffee. So his ratio is is 96:640 coffee to wort (assuming 5 gallon batch). This, of course reduces down to the beer being of 15% coffee and 85% wort. What is left to the imagination is what kind of coffee to use and how strongly to brew it.

What I -personally- don't like about this method are the calculations you now must do to correct for dilution, 15% less sugar density and theoretical hop utilization changes. Rather than mind-eff yourself on that math, I do concur that it is easier to simply steep the beans in hot wort and remove them as it changes nothing in math. (My same OPINION applies to adding cold-steeped coffee to secondary. It does indeed work, but it changes the final product by diluting alcohol and residual sugars, so it in theory also changes the body of the beer that you usually work rather hard to create in your mash-tun.)

That said, either way produces a coffee stout

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