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Old 11-23-2010, 03:46 AM   #1
ConiferAles
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Default Coffee-ing a PM Porter...

I just got a PM porter in the primary last night, and though I wish I could give the recipe here, the guy who wrote it has some pretty serious cursive. Not sure it would matter for my question though:

I want to make this a coffee porter, and am wondering about the best way to add coffee, and how much. I'm obviously past the point of a flame out addition, so I was thinking about brewing up a batch for the secondary. Is this a good idea? Bad idea?

I also don't want to overpower it, so about how many cups ought I to brew for the brew.

Any and all help is appreciated.

P.S. This will be the last PM batch, I'm goin' AG!


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Old 11-23-2010, 05:58 AM   #2
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I like to steep the coffee in vodka or directly into the secondary. How long and the amount of coarsely ground beans depends on the alcohol and batch size.

I did a coffee stout where i added brewed coffee directly. I did not like the results for a few reasons. I thought it watered down the beer a little. It had the coffee bitterness, when I was just looking for the aroma. This could have all been mistakes on my part, but I feel you're least prone to error with all the aroma and flavor through secondary steeping. Just put it in a hop bag and have a rope long enough to pull out the beans.

You never want to have coffee in the boil anyway.


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Old 11-23-2010, 01:15 PM   #3
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Wait until after fermentation is done. Cold steep some of your favorite grounds overnight, filter and add. The cold steeping avoids the harshness/astringency of "regular" brewing.
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Old 11-23-2010, 01:20 PM   #4
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I just bottled my coffee porter a week ago, and All I did was throw 4 oz. of grounds in the fermenter a couple days before bottling. The beer had a big coffee aroma, but the sample I tasted didn't have a whole lot of coffee in the flavor. YMMV, but I think the best way is to add it cold (either add beans/grounds in secondary or cold steep some and add the liquid after filtering). Also, adding the grounds you buy at the store make siphoning a PITA. I wrapped the end of my siphon in cheesecloth to act as a filter and it worked ok, but the flow was a little slow. Good Luck!
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Old 11-23-2010, 02:31 PM   #5
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I have not tried the method I'm about to suggest, but I'm going to throw it out there anyways incase other brewers have tried it.

I'm think you could cold press or let it soak overnight and then boil down the cold coffee to concentrate the flavors and aromas without watering down the beer.
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Old 11-23-2010, 03:30 PM   #6
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I have done cold steeping and the results were excellent. I just added the coffee to water in a French press and allowed it to sit in the refrigerator.
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Old 11-23-2010, 05:32 PM   #7
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Quote:
Originally Posted by November View Post
I have done cold steeping and the results were excellent. I just added the coffee to water in a French press and allowed it to sit in the refrigerator.
+1 more for the cold steeping. Cold steeping usually gives a very strong coffee and cuts down on the bitterness dramatically. Shouldn't add much of a watery taste at all.
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Old 11-23-2010, 06:50 PM   #8
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Sweet, I think I'll do a cold-press as suggested. Perfect that I just got myself a nice big 12 cup french press! Aaaaand 5 lbs. of my favorite coffee!

The boiling down method is interesting indeed, do you think it could potentially add bitterness though? Or would that not be an issue since the grounds would already be filtered out?

btw, cafemam.com for the bestest most delicious insanely good deals on amazing shade grown organic coffee. (no, I'm not a rep, not officially that is...)
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Old 12-03-2010, 04:37 AM   #9
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Alright, I cold-pressed the magic beans and then boiled it down as was suggested. I didn't get to steep it as long as I would have liked to, and thus was my inspiration to boil it down a little.

Now, it's been 7 days in the primary, and 4 in the secondary (with the coffee). My (it's) gravity readings were already at target FG (1.012, down from 1.062) after one week in the primary. My LHBS suggested 2 weeks in the secondary with this recipe, and what I'm wondering is, can I bottle it say this weekend? I know lots of people suggest 1 week primary, 2 weeks secondary, but is this for more reasons than to reach full conversion? Mellow out the hops? Will the hops not also mellow out in the bottles whilst carbonating, or is it different from when they're in the fermentor?
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Old 12-03-2010, 04:43 PM   #10
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I have a recipe that calls for drawing a liter or two from the primary (or secondary) doing a 24-hour cold extraction of the coffee and then straining it back in.


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