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Old 12-06-2009, 03:23 PM   #1
WorryWort
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Nov 2008
Vancouver, BC
Posts: 741
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Hi,

I've built a recipe for a coffee stout. However, I'm wondering if some of you can share your experiences, and discuss the success you've had with various methods for adding the coffee.

I was thinking about adding it ground, with about 2 minutes remaining in the boil. I tasted a coffee stout with this method that was very good.

I'm not too sure on the quantity either? What's too little/too much?

Thanks!


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Old 12-06-2009, 04:55 PM   #2
mbird
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Dec 2008
California
Posts: 309


The simple method is to brew some coffee of your preference and add it to taste, to the finished beer. It can be added to the keg or bottling bucket.
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Old 12-06-2009, 05:01 PM   #3
kappajoe
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Jun 2009
Montana
Posts: 116

I prefer to cold brew the coffee, strain, and then add at bottling to taste...

 
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Old 12-06-2009, 06:27 PM   #4
SevenFields
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May 2009
Topeka, KS
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I made a coffee porter that turned out great. This was my process:

Coarse ground 2 cups of whole bean Starbucks Italian Roast coffee
put in a french press and put in fridge for 24 hours
added coffee to secondary for 10 days
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Old 12-06-2009, 08:33 PM   #5
Turbulence
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Oct 2009
Philomath, Oregon
Posts: 18

I used a cold steep method similar to beercigars and I have to say it turned out awesome.

 
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Old 12-06-2009, 09:08 PM   #6
kanzimonson
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Aug 2009
Charlottesville, VA
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I cold brewed coffee for a porter. Here's how:

I put 12oz coffee grounds in 1.5qts of water and let sit for 24 hours. I then strained the coffee, which yielded 1qt of super strong coffee. I then added this to the primary just before fermentation began. Don't forget to account for the extra liquid you're adding.

After a week fermentation had finished, and the coffee was very prominent. There were a lot of tiny coffee particles still suspended in the brew that you could taste when you took a sip. They kinda coated your mouth. The coffee aroma was very noticeable.

I then put in secondary for 2 weeks (along with 2 vanilla beans). Then I bottled. At the time of bottling, the coffee flavor had faded even more as more particles settled out. Still, it was there in flavor and aroma. Both the coffee and vanilla were subtle, and some people might not recognize the flavors unless you told them what kind of beer it was.

It's still carbonating, but my hope is that the effervescence of the CO2 will help deliver the coffee and vanilla flavors even more.

 
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Old 12-06-2009, 09:17 PM   #7
Lefty
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Mar 2009
WR, Georgia
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I fine ground mine and made strong drip coffee and put it into the bottling bucket. This was ended up with way too much harsh coffee flavor. Next time I will give the cold process a go. I believe this will mellow out the flavor of coffee bitterness.

That being said, I added a few drops of vanilla extract to the bottling bucket after 1/2 of it was bottled. The 1/2 with the vanilla extract was much more mellow rounded coffee flavor. Excellente!

 
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Old 12-06-2009, 10:12 PM   #8
WorryWort
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Nov 2008
Vancouver, BC
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i have heard nothing bad about the cold brew process and nothing good about anything else! cheers.
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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

 
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Old 12-07-2009, 03:12 AM   #9
Dog House Brew
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Jun 2008
Indiana
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I add 4oz of course cracked beans to secondary for aroma and then cold press and add it at bottling. Has worked great. Coffee Stouts are my favorite winter time brew.
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Old 12-07-2009, 03:52 AM   #10
DavidSteel
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Oct 2009
IL
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How much ground coffee should I use for about 1.5-2 gallons of brew? Going to add it to an oatmeal stout for an extra layer of flavor.



 
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