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Home Brew Forums > Home Brewing Beer > General Techniques > Adding Coffee to Stout
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Old 02-02-2013, 08:46 PM   #21
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The problem w/adding the coffee before you bottle is you have to GUESS how much to use. Yea, you can follow a recipe, but will it be to YOUR taste or that of the guys who came up w/the recipe? So here is what I do and have done it three times already and will be doing another 10 gallon extract batch in two weeks.

Cold brew the coffee as explained above and then add to the bottling bucket until it tastes to what YOU LIKE!. Don't worry bout infections, just be clean and you should have no problem. Just remember to mix the coffee to your beer GENTLY so you don't introduce O2, but hard enough to get a good mix as you are tasting it.

Good luck.

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Bottled in the refer: Dunkelweizen
Bottled in the refer: German IPA
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Old 02-02-2013, 11:48 PM   #22
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Cold brewing is hands down the best way.

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Old 02-06-2013, 12:51 AM   #23
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Originally Posted by kanzimonson
I cold brewed some coffee for a vanilla coffee porter that turned out great.

Soak 12oz coffee ground in 1.5qt cold water at room temp for 24 hours. Strain the grounds, yielding about 1qt. I added to the cooled wort just before pitching. The coffee flavor is definitely noticeable, but still subtle enough.
What size batch did you add this too?
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Old 02-06-2013, 02:01 AM   #24
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It was 6gal at the end of the boil.
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Old 02-08-2013, 02:56 AM   #25
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Just did a 5 gal batch of a coffee brown ale and the coffee flavor is amazing on the back end! I boiled water and dumped over a quart in the coffee brewer, my sanitation, with grounds enough for a full pot. Don't be cheap, buy some quality medium roast! Let it cool and dump in kettle at about 150 while whirl pooling. I will not budge from this process. Cheers! Happy Brewing. It's not craft beer unless you try something different while improving your process each time.

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