Originally Posted by firebird77
archie, can you elaborate? Is this only steeped until the yeast is pitched or left in loose during fermentation, where it will get stuck in with the yeast cake before racking to the bottling bucket?
I leave it in loose for the whole fermentation. The grounds all settle out to the bottom by the end of everything.
CAUTION: This is a STRONG coffee flavor. Some say too strong. Others love it. It does come out nice and bitter. Coffee is a definite flavor, not an undertone like in a lot of stouts. The head on the stout ends up brown. The stout itself is black.
Here's my original recipe I've used numerous times:
And here's the latest one I tried that basically came out the same since there's just so much coffee in it. It's Papazian's Toad Spit Stout recipe with some Starbucks added. The amount of coffee flavor was about the same as the original, even though it only used half the coffee:
* 1 can hopped Dark Liquid Malt Extract (3.3lb)
* 3 lbs Extra Dark Dry Malt Extract
* 1 lb Dark Dry Malt Extract
* 0.75 lb Crystal Malt (40L?)
* 0.5 lb Black Patent Malt
* 0.5 lb Roasted Barley
* 0.5 lb ground coffee (I’m using Starbucks French Roast for this)
* 1 oz Nothern Brewer’s Hops (Boiling)
* 1 oz Fuggles Hops (Finishing)
* 1L starter of Wyeast Irish Ale Yeast 1084
1. Steep cracked grains in 2 gallons 170F water for 30 minutes
2. Remove grain bag, bring water to boil
3. Add malt extracts and Northern Brewer’s hops – boil for 45 min
4. Add Fuggles Hops for last 15 minutes of boil
5. Steep (coarse-ground) coffee beans for 10 min at flameout
6. Cool wort and proceed as normal
I'd say what how much coffee you use depends on what you want. If you want a stout with a coffee hint to it, maybe use only a couple ounces of grounds. If you want coffee with a stout hint to it, go ahead and use half to a whole pound.
Other people will tell you to actually make the espresso, chill it, and dump it either into primary or secondary. If you Google "espresso stout" the first hit shows that method instead of mine.
FWIW I would recommend AGAINST boiling the grounds at any time -- that can extract way too much bitter nastiness from the coffee and boil off the actual coffee flavor.