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Old 01-20-2013, 12:50 AM   #11
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Information I could have used yesterday!!!
But seriously, what would you recommend for this type of brew? I will definitely be ordering from you guys.

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Old 01-20-2013, 01:00 AM   #12
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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.

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Old 01-25-2013, 05:13 PM   #13
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would adding whole beans late in the boil also work?

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Old 01-25-2013, 06:05 PM   #14
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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.

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Old 01-30-2013, 11:48 PM   #15
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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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Old 01-30-2013, 11:57 PM   #16
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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.

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Old 01-31-2013, 12:07 AM   #17
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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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Old 02-18-2013, 03:16 PM   #18
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Quote:
Originally Posted by TCGoose View Post
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!
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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Old 04-08-2013, 05:55 AM   #19
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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.

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Old 04-08-2013, 03:50 PM   #20
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I would secondary for a week to really get the coffee infused with the beer.
either way I think it would work. Good luck!

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