patrick524

Recipes 

roastquake

Recipes 

Sumatra, Timor or Papua New Guinea. Coffees from Indonesia/South Pacific tend have lower acidity to begin with and then we roast them fairly dark. I would also be interested in using an African coffee in a stout, like Ethiopian or Tanzanian, they are usually complex and wild.

NewJersey

Recipes 

would adding whole beans late in the boil also work?

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[SIZE="1"]on tap- one mistake beer that i REFUSE to dump. :)

patrick524

Recipes 

You don't want to extract all the harsh flavors from the beans by doing that. Cold extraction gets you all the flavors from the coffee beans without the harsh bitterness of coffee.

landshark

Recipes 

Anybody else brewed this? I'm thinking of brewing it this weekend if I don't see any other recipes that peak my interest.

Question, what prevents one from just adding the coffee water to the keg when kegging?

And sorry Roast, I have a local coffee house the Roasterie here in KC I'll be getting my beans from. But thanks for the pointers on coffee to use.

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patrick524

Recipes 

That's what I did with this brew. When I transferred it to the keg I put the coffee extract into the keg, then let it sit for a couple days before I put it into the fridge.

TCGoose

Recipes 

A way to get subtle coffee flavor is to pour the wort through a coffee "hop-back" when racking to primary. Again, not a strong coffee flavor, very subtle and smooth. Pumps up the coffee flavor from the the roasted barley.

Also, grind fresh!

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Primary: Elliot's Getting Married APA (w/Amarillo, Columbus, Mosaic)
Bottled: Porter 3-ways (Coconut, Dry-hopped w/Fuggles, plain)
Drinking:Double Deliciousness (Double IPA), SMaSH 2-row and HBC 342, Leftovers #1, Coffee Stout

R2-D2

Recipes 

I made this recipe about 10 days ago using the method TCGoose describes above. Very pleased with the samples so far. It's fermented out to 1.013 and I'm just going to leave it in primary for another 10 days before bottling. I'm thinking of splitting the batch in two, bottling the first half, and then racking the rest onto 2-3 oz of cocoa nibs for a few weeks.

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Primary:
Secondary:

Bottled: Betty's American Wheat, Das Boot Kolsch, Coffee Stout w/Cocoa Nibs, Coffee Stout, Imperial Amber Ale, West Coast IPA, Nelson Sauvin Session Amber Ale, East Cantons Blonde Ale, Sweet Orange Tea Honeyweizen, Belgian Golden IPA, Ya Mama's Best Milk Stout

Komodo_brewer

Recipes 

Patrick524:
So I a m planning on brewing a generic stout with extract...not all-grain (still very new at home brewing).

Would I get a similar result just by adding the coffee at secondary? Or will I be ok with adding the coffee at primary and then bottle?

I really want to give this coffee addition a try with a generic stout extract recipe.

patrick524

Recipes 

I would secondary for a week to really get the coffee infused with the beer.
either way I think it would work. Good luck!