brewyourown4life
Well-Known Member
I will be brewing a Stout {extract with grains, 5 gallons} and i have a 4oz can of coconut coffee unopened sitting around that i would like to add but am not sure the best way? any thoughts
I just made a coffee porter that used 2 cups of cold brewed coffee (grind your coffee, add water, put it in the fridge and let it sit overnight). It's good. You can definitely taste the coffee, but just a little. If I were to do it again (and you bet your a$$ I will), I would add more coffee. Maybe four cups. With your stout I would advise the same.
Such great minds here. To add just the slightest bit of depth to my robust porter before using the brown in my latest batch, I added two tablespoon of ghirardelli unsweetened chocolate powder and two tablespoons of good coffee grounds. Have seen one "Old Peculiar" clone with a tad of black strap molasses. If anything, I don't care for strongflavors that can be tasted in themselves, but just the tiniest bit to add interest...such as the classic touch of licorice root in stout
I added several cups of strong brewed Community New Orleans blend directly to boiling wort. Some people just have to see for themselves. The flavor did not carry through to the end product.
Remember when adding coffe the oils tend to in-hibit carbonation. If your not kegging, make sure you add a bit more priming sugar.
I don't doubt you at all but in my experience with coffee additions (only 1 batch), I added 2 cups of cooled (brewed hot) dark roast coffee at bottling and wound up over carbonating. Maybe it depends on the type of coffee used (i.e. some have more oil than others)?
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