Making a Breakfast Stout by Adding Coffee to Oatmeal Stout
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Thanks David. I've read that cold-steeping the coffee is a good way to do this, but I've also read about adding coffee grounds at the end of the boil, and adding whole beans to secondary.
Does anyone have any thoughts on the relative merits of each of these approaches?
Does anyone have any thoughts on the relative merits of each of these approaches?
bierhaus15
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I just bottled a batch of "Oatmeal Breakfast Stout" yesterday, added 1 1/2 cups of cold steeped coffee at bottling. Tasted delicious!
Cold steeping coffee is the way to go for adding coffee flavor. I would not add ground coffee to the boil - it will add a lot of harsh bitterness - and I have heard mixed reviews about dry hopping with whole beans.
Cold steeping coffee is the way to go for adding coffee flavor. I would not add ground coffee to the boil - it will add a lot of harsh bitterness - and I have heard mixed reviews about dry hopping with whole beans.
rico567
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Last Wednesday I racked a batch of Founders Breakfast Stout clone (see Recipes section). This has what you're talking about, and chocolate, too. I decided since I was throwing 2 oz. of Papanicholas French Roast grounds in at flameout that I'd skip the cold-pressed coffee at flameout. Got a month to wait before bottling, but I had a taste when racking and it was great.
rico567
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Click on the root directory for HBT and scroll on down past all the brewing forums, and you'll see "Recipe Database." It's under "Stout."
ive done many brekfast stouts... cold steeping is the way to go, ive always added it at flame out.... but i could see doing it either way.
