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Old 08-11-2006, 04:39 PM   #1
veggiess
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Default Chocolate caramel cappucino porter

Need help with the hops. 6 # dark malt extract, 1/2 # crystal malt, 1/2 # choc malt, 1/4 # black patent malt, 1/2 cup choc caramel coffee grounds, 1/2 # lactose, 1 oz bittering hops, 1 oz aroma hops, american ale yeast.


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Old 08-11-2006, 04:41 PM   #2
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Will 1/2cup of coffee be enough to come through your grain/extract bill?


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Old 08-11-2006, 04:44 PM   #3
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I have no suggestions for the hops... but I do have a question...

Have you ever tried to make this with just plain ground coffee before? I know from reading about brewing coffee that overextracting the grounds can pull out all kinds of nasty and bitter flavors that you most likely wouldn't want in your brew.

I've been listening to Basic Brewing Radio and he made a coffee porter where he just brewed a plain old cup of coffee and dumped it into the primary or secondary (he couldn't remember in the episode I heard).

Anyway, I don't know if it matters but it's food for thought...
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Old 08-11-2006, 05:04 PM   #4
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I've heard the same thing about adding tea to beer. Brewing the tea or coffee separately and dumping it into secondary.
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Old 08-11-2006, 05:24 PM   #5
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Have not actually tried coffee in a brew yet. Have a recipe book with a coffee stout that uses 1/2 cup grounds steeped after the boil for like 15 min. I would probably use a grain bag for the grounds.
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Old 08-11-2006, 07:29 PM   #6
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I use secondaries. :p
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that should work fine. the thing you want to avoid is actually BOILING the coffee. Steep it after the boil or brew it separately at add it later, like at bottling time.

I prefer the latter method (I do this for my espresso stout) simply because I have the ability to add the coffee to suit my taste. You can always add more, you can never take some out.

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Old 08-11-2006, 07:44 PM   #7
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I did a recipe very similar last weekend, still in primary so I don't know if it's any good or not. Couple things:

1. Coffee goes in at flameout, steep for about ten minutes. I'd enclose in a big grain bag or something; filtering grounds (I used a pound) is NOT fun.

2. I used Northern Brewer for bittering, based on some secondhand info that Berkshire Brewing Company uses the same in their uber-tasty Cofferhouse Porter. I only used bittering based on a recommendation to not mix the coffee (and chocolate - mocha stout) flavor with the hops. I used a total of 2oz for the full 60 minute boil.
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Old 08-11-2006, 07:49 PM   #8
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I think the thing to remember about coffee is that you can only take a certain amount of oils and "goodness" from the bean before you start to take the bitter nasty crap out of it. Not only that but make sure you watch how fine you grind the beans, ten min may be to long if you have ground them real fine, you will then start to pull out the nasty crap.

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Old 08-11-2006, 07:53 PM   #9
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I treated it like I was brewing coffee in my french press; a not-too-fine ground, not-quite-boiling water, for not too long. I'm a little worried that there may have still been oils extracted that will mess with head retention, but we'll see in a month.

The rest of my recipe was pretty similar, except a little more grain (I may have gone overboard; 1 1/2pounds of crystal), 3.5# of John Bull Dark LME, and 4 pounds of dark DME. It should be a reasonably big beer when all is said and done. Used the same amount of lactose (I'll check my notes, I was thinking about 3/4# but I think I held back). I also added some baking cocoa (4oz) with the lactose (boiled both for 20 minutes).
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Old 08-12-2006, 12:12 AM   #10
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Keep us all posted on the final product bird and vegiess. I'm a coffee fiend, but never have attempted to bring coffee into my beer...then I'd be all to tempted for that early morning eye opener! I'll have to admit that chocolate caramel cappucino porter sounds mighty tasty.

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