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Old 09-12-2011, 12:10 AM   #1
lpstudio18
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So I have a milk stout that's been fermenting away in the primary for the last week. My plan is to turn it into a Coffee Stout, and I was wondering if anyone could offer advice on how much/when to add. I am new to homebrew and still getting a feel for the effect of various additions. I have read about different ways to add coffee to a stout and the most appealing to me seemed to be adding cold steeped coffee "extract" to the bottling bucket just before bottling. I want it to have a smooth coffee flavor that's not overpowering but still very much there. Any advice on how much to add and has anyone else had luck doing something similar? Thanks in advance!

 
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Old 09-12-2011, 01:38 AM   #2
worstbrewing
 
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I've made the same beer! :-) It is a favorite among my friends, I brew a milk stout as you mentioned, cold steep coffee in a French press for about 12-24 hours, then add to secondary/keg/bottling bucket with great results. It is super smooth and creamy with a very present coffee flavor. My friend roasts the coffee so I'm not sure how to describe it other than a medium roast I guess. I think I add 7 tbsp beans and grind them then add to french press and add water, easy :-)
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Old 09-12-2011, 02:03 AM   #3
lpstudio18
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Sounds like exactly what I'm going for. Great to hear it turned out well. Do you happen to remember how much water you used for 7tsp of beans? I'm guessing the amount of water you use would dictate the capacity for extracting flavor from the beans but maybe it's not important.

 
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Old 09-12-2011, 02:20 AM   #4
worstbrewing
 
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Good question. It's a pretty typical sized French press (this one: http://www.target.com/p/Bodum-Brazil...k/-/A-10452425) and I just fill it up to the point where the press sits just above the water when fully raised up. Hope that makes sense haha i just fill it like I would for regular coffee but using cold water instead basically.
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Old 09-12-2011, 02:22 AM   #5
lpstudio18
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sounds good to me! haha thanks for the help. can't wait to try this out.

 
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Old 09-12-2011, 02:23 AM   #6
worstbrewing
 
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I'm sure it'll be great, it's become one of my favorite stouts (and I'm not even much of a stout fan typically!)
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Old 09-12-2011, 02:35 AM   #7
Calder
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Quote:
Originally Posted by worstbrewing View Post
I just fill it like I would for regular coffee but using cold water instead basically.
Why cold water? I would have thought hot water would have extracted more flavor. You could start with hot water and then allow it to cool/sit fo 24 hours.

 
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Old 09-12-2011, 02:37 AM   #8
worstbrewing
 
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Quote:
Originally Posted by Calder

Why cold water? I would have thought hot water would have extracted more flavor. You could start with hot water and then allow it to cool/sit fo 24 hours.
Hot water will extract the more bitter/harsh flavors from the coffee and typically don't end up too pleasant in beer but obviously tastes may vary. Cold all the way through just extracts smooth coffee flavor without much harshness, for a coffee milk stout that's what I prefer. I've done both ways and find cold steeping more preferable :-)
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Old 12-06-2011, 10:53 PM   #9
JJWP
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Feb 2009
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anyone have any thoughts on sanitation? do you use tap or filtered or bottled water? starsan the coffee press? or, is contamination really not any kind of issue?

I've got 10 gallons of a milk stout in secondary that I am considering trying this for.

Thanks,
jjwp

 
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Old 12-06-2011, 11:20 PM   #10
lpstudio18
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i was worried about sanitation too. what i ended up doing was boiling some cold-brewed coffee to see how it changed the flavor. i liked the outcome -- a little more roasty than before boiling, but not a huge difference, so i ended up dissolving my priming sugar in about 8 cups of coffee on bottling day and boiled it. the beer came out great. let us know what you end up doing and how it turns out...i'd like to try some other methods too.

 
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