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Old 05-17-2009, 03:23 PM   #1
Kplum
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Has anyone ever tried it? I was putting coffee in with my secondary..

Now.. I am curious to see what it will do if I just put some coffee in with my mash... If you have done this or have heard of someone that did this.. I would love to know the results..

 
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Old 05-17-2009, 04:06 PM   #2
LooyvilleLarry
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Yeah, well kinda. I usually drink some coffee about the time I mash in
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Old 05-17-2009, 04:31 PM   #3
COLObrewer
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Quote:
Originally Posted by LooyvilleLarry View Post
Yeah, well kinda. I usually drink some coffee about the time I mash in
So you put it in the mash AFTER you drink it? EWWW couldn't resist.

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Old 05-20-2009, 08:20 AM   #4
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a mash is used to convert starches to fermentable sugars. I could be wrong but i dont believe coffee beans have sugars and you may end up leeching tannins. Most people steep them instead of mashing.
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Old 05-20-2009, 09:45 AM   #5
karmabrew
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You would probably be messing with the pH of the mash, since coffee is acidic.

 
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Old 05-20-2009, 09:52 AM   #6
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Quote:
Originally Posted by scinerd3000 View Post
a mash is used to convert starches to fermentable sugars. I could be wrong but i dont believe coffee beans have sugars and you may end up leeching tannins. Most people steep them instead of mashing.
Also any coffee that makes it through would end up in the boil. It's best to cold brew the coffee (not boil) and add it to your secondary to reduce acidity.

 
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Old 05-20-2009, 10:29 PM   #7
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Cold brewing also releases less oils from the coffee, which means better head and head retention in the beer.
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Old 05-20-2009, 11:17 PM   #8
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+1 on cold brewing
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Old 05-21-2009, 12:00 AM   #9
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Quote:
Originally Posted by AnOldUR View Post
Also any coffee that makes it through would end up in the boil. It's best to cold brew the coffee (not boil) and add it to your secondary to reduce acidity.
The acidity comes from the extraction temperature of the beans, not the boiling of the coffee. Boiling after adding the coffee isn't going to change the amount of acids there.

There's a local microbrewery here that makes a chipotle coffee stout where they put the beans (ground) straight into the mash. It's delicious and has great head retention. The coffee is more muted than the cold press coffee java stout that I made, but it's good. It's just different.
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Old 05-21-2009, 12:38 AM   #10
HippieCrack
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Quote:
Originally Posted by MacBruver View Post
The acidity comes from the extraction temperature of the beans, not the boiling of the coffee. Boiling after adding the coffee isn't going to change the amount of acids there.

There's a local microbrewery here that makes a chipotle coffee stout where they put the beans (ground) straight into the mash. It's delicious and has great head retention. The coffee is more muted than the cold press coffee java stout that I made, but it's good. It's just different.
However the acidity could have a negative effect on the mash? Not sure if it would be noticeable, and obviously you could offset it by raising the pH back up but I was just throwing it out there. I haven't tried it myself, could be an interesting experiment.

 
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