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Old 01-28-2011, 06:51 PM   #31
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I am doing an oatmeal stout tomorrow and I was thinking about tossing about 5 oz of ground coffee (in a bag) into the boil for the last 10 minutes. Is there a reason not to do this vs cold coffee in the secondary?

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Old 01-28-2011, 07:14 PM   #32
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I am doing an oatmeal stout tomorrow and I was thinking about tossing about 5 oz of ground coffee (in a bag) into the boil for the last 10 minutes. Is there a reason not to do this vs cold coffee in the secondary?
Sheeldon - Please see the post just prior to yours.
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Old 01-28-2011, 08:08 PM   #33
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gracias, i read it the first time, but obviously it went over my head.

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Old 02-04-2011, 12:00 AM   #34
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Glad you like it. I do a similar version of this without the coffee and increase the vanilla as well.
Hey mate, this looks tasty!

I have a friend that asked if I could brew him an "extra porter"; hes all about the chocolate but hes not a fan of the coffee flavors. I suppose I was curious how the brew you made was without the coffee? I've been itching to use the chocolate nibs for some time. also, could I get away with tossing in some flaked oats? or would it be too creamy
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Old 02-09-2011, 02:57 PM   #35
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Hey mate, this looks tasty!

I have a friend that asked if I could brew him an "extra porter"; hes all about the chocolate but hes not a fan of the coffee flavors. I suppose I was curious how the brew you made was without the coffee? I've been itching to use the chocolate nibs for some time. also, could I get away with tossing in some flaked oats? or would it be too creamy
I've probably brewed this recipe more often without the coffee because both coffee drinkers and non-coffee drinkers love it that way. It should work well in your porter too, along with the oats. If you want to add another dimension, use toasted oats instead.
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Old 02-19-2011, 12:55 PM   #36
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Fermented, What kind of coffee did you use and adding the coffee to bottling, did it not introduce contaminants because of the alcohol content?

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Old 02-19-2011, 04:18 PM   #37
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Fermented, What kind of coffee did you use and adding the coffee to bottling, did it not introduce contaminants because of the alcohol content?
The first time I made this I used Dunkin Donuts coffee. After that I think I used 8 O'Clock. Both turned out well. I always tell people to use whatever coffee they like to drink, and that usually works.
No worries on adding cold brewed coffee. Sanitize everything you use to make it and you should be fine. You are adding 'contaminants' by using nibs and coffee but hey are low level and manageable, provided your sanitation has been good throughout the process. This beer does well aging for a month or so. It's at it's peak within the next three months and then slowly drops from there.
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Old 02-19-2011, 07:22 PM   #38
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Oook, gotcha. I just finished a Brown ale, a coffee stout is next. I've been wanting to do something with coffee from a local roastery. I'll come back with updates - the recipe looks great.

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Old 05-19-2011, 07:05 AM   #39
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I brewed a close variant of this: less spec grains, less nib, no vanilla, probably more effective coffee. My vanilla beans smelled like plastic, so I didn't use them. Half the bottles got "plain" ie no coffee, half got quite a bit of cold-brewed, pasteurized, coffee. I had some plain that isn't carbonated yet; wow, so balanced. The nibs are coming through great. I am letting these babies condition to even out all the flavors. Poised to be the best beer ive brewed to date! Only wish some of the grist was roasted barley, give the nibs a bit of a roasted edge without the coffee to make it more "stouty."

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Old 09-22-2011, 11:35 PM   #40
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when did you add the coffee? I plan to bottle this beer when would be a good time to add the cofee?

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