RustyZymurgy
Active Member
In late september two friends and I brewed a Toasted Coconut Mocha Porter The recipe was based on AHS Toasted Coconut Porter but I can never leave well enough alone. So I modified the recipe a bit and coffee malt and belgian coco powder as an adjunct. Then as per the recipe used a dry hop tecnique with the toasted coconut.
This past friday as I was finishing up sanitizing my bottles I yawned and thought that I could use a cup of coffee. Then it struck me that the coffee notes were barely detecible in the sample I had just tasted so why not brew a mild pot of coffee (about half as strong as I would normally brew) add my priming sugar and boil it. I couldn't see the harm in it so I went for it and primed with coffee. I've heard of people adding coffee directly to secondary but the idea didn't occur to me at that point.
Has anyone else attempted something like this? If so how were your results?
This past friday as I was finishing up sanitizing my bottles I yawned and thought that I could use a cup of coffee. Then it struck me that the coffee notes were barely detecible in the sample I had just tasted so why not brew a mild pot of coffee (about half as strong as I would normally brew) add my priming sugar and boil it. I couldn't see the harm in it so I went for it and primed with coffee. I've heard of people adding coffee directly to secondary but the idea didn't occur to me at that point.
Has anyone else attempted something like this? If so how were your results?