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Old 11-03-2010, 01:01 AM   #1
prospero
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Aug 2010
Denver, CO
Posts: 11


So the recipe calls for 1/2 cup of coffee and adding it 1-day before racking to secondary.

...

a) That's only 4oz. Does that mean it's coffee grinds (which you would then filter out when racking to secondary)?

b) How do you sanitize ground coffee?

c) Would you just use 16-24oz of steam brewed coffee and chill before putting in primary?

d) Use a coffee press?

e) Use cold-pressed coffee?

 
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Old 11-03-2010, 02:04 AM   #2
avidhomebrewer
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Sep 2007
Posts: 2,553
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I made a porter once that had coffee as an adjunct. I mashed it along with the other grains (whole coffee beans, milled) and it turned out great.

Not sure if you've made your batch already, but, of the options listed, I would basically do a 'mini-mash' and add the grains to about 1 cup of water, heat, and maintain, to about 180 or so, cool, then add to secondary.

 
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Old 11-03-2010, 03:03 AM   #3
prospero
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Aug 2010
Denver, CO
Posts: 11

Yes, it's already in primary, because our recipe said to add 1-day prior to racking to secondary.

So would you assume they mean to take 4oz. of coarse ground coffee beans and boil with a cup of water to sanitize, then drop in primary for a day, then filter during the rack to secondary?

 
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Old 11-03-2010, 10:17 PM   #4
prospero
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Aug 2010
Denver, CO
Posts: 11

Bueller? Anyone?

 
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Old 11-04-2010, 04:20 PM   #5
ZWood15
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Sep 2007
Boulder, CO
Posts: 132
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I found a local coffee shop that sells cold coffee toddy in 1/2 gallon jugs and I added that directly into the keg of a stout that was only so-so. I added about a 1/4 gal to 4.5 gal of stout and it made the beer significantly better.
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Primary #1: Cream Stout
Primary #2: Belgian Stout
Primary #3:
Secondary #1: Belgian Tripel
Secondary #2: American Barleywine

Kegged:Cherry Poppin' Pale, Apfelwien

Bottled: Red-Headed Step Ale

On-Deck: Scotch Ale

 
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Old 11-04-2010, 05:55 PM   #6
prospero
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Aug 2010
Denver, CO
Posts: 11

So if it asks for 1/2 cup of grounds, that's equivalent to 8 tbsp of grounds which usually equals 8 cups of coffee right? 8 cups = 64 fl. oz. which is 1/2 gallon of coffee brewed.

So you're saying I should add 1/2 gallon of brewed coffee? Is it a strong coffee flavor or hint?

 
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Old 11-04-2010, 07:31 PM   #7
Yankeehillbrewer
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Dec 2008
Yankee Hill, CA
Posts: 1,541
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I like to just add the whole coffee beans to the Secondary. I do a 1/4 lb in 5 gallons for 5 days and the coffee flavor is right at the front of the beer. you can adjust it down to make it more subtle. I use espresso beans, so you could probably also use a lighter roast.
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Kegged: NADA
Bottled: Blackberry Mead
Primary #1:IPA
Primary #2:
Secondary:
On Deck: Pilsener, Brown, Barleywine, Coffee Porter

 
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Old 11-04-2010, 07:33 PM   #8
prospero
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Aug 2010
Denver, CO
Posts: 11

How do you sanitize the beans?

 
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Old 11-04-2010, 07:36 PM   #9
Yankeehillbrewer
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Dec 2008
Yankee Hill, CA
Posts: 1,541
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Quote:
Originally Posted by prospero View Post
How do you sanitize the beans?
I don't, the alcohol in the beer will take care of that, same as dry-hopping. If you feel you need to, you could probably soak them in Vodka overnight, But I wouldn't bother.
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Kegged: NADA
Bottled: Blackberry Mead
Primary #1:IPA
Primary #2:
Secondary:
On Deck: Pilsener, Brown, Barleywine, Coffee Porter

 
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Old 11-04-2010, 07:39 PM   #10
prospero
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Aug 2010
Denver, CO
Posts: 11

Even if the brew was 8% alcohol, it takes at minimum 60% ABV to properly sanitize things, so I don't buy that theory. That's not supported by science.

Dry-hopping you don't have to worry as much because hops are naturally anti-bacterial.

Nevermind, I found the proper answer to this question here:
http://www.madalchemist.com/archives...-to-your-beer/

Reason: .

 
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