siobhan
Well-Known Member
Ok, I'm finally happy with my Irish red ale. Time to move on.
I want to make a milk stout with coffee and oatmeal and am mashing together some likely recipes. It's going to be partial extract. However, the coffee component has me a bit worried.
Some recipes have you steep ground coffee with the grains, resulting in a 60 min or more boil of the liquid. I've drunk coffee that was inadvertently boiled and it was not a happy experience.
Some recipes have you make strong coffee infusion and add it after the boil and cold crash. Since this isn't exactly sanitized, what about bacteria? I'm not all that worried, just trying to be careful.
I haven't seen anybody doing my next thought - what about if I put the ground coffee (bagged) in at the end, same time as the flavoring hops, boiled it for only a couple minutes, let the bag steep through the cold crash and removing it just before I pitch the yeast?
I want to make a milk stout with coffee and oatmeal and am mashing together some likely recipes. It's going to be partial extract. However, the coffee component has me a bit worried.
Some recipes have you steep ground coffee with the grains, resulting in a 60 min or more boil of the liquid. I've drunk coffee that was inadvertently boiled and it was not a happy experience.
Some recipes have you make strong coffee infusion and add it after the boil and cold crash. Since this isn't exactly sanitized, what about bacteria? I'm not all that worried, just trying to be careful.
I haven't seen anybody doing my next thought - what about if I put the ground coffee (bagged) in at the end, same time as the flavoring hops, boiled it for only a couple minutes, let the bag steep through the cold crash and removing it just before I pitch the yeast?