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Old 05-17-2012, 12:33 AM   #1
genes
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Jan 2009
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....into the coffee stout?

 
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Old 05-17-2012, 12:47 AM   #2
KYB
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Jan 2009
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Any way you want. You will hear every way possible. Mash, boil, secondary, hot/cold brewed, etc etc. I just crushed some whole beans and tossed them in with 5 minutes left in the boil. Worked well for me. I haven't tried every way to know what's "best".

 
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Old 05-17-2012, 01:07 AM   #3
Denny
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I use 2 methods, usually both on the same beer. I add 4-5 oz. of coarsely cracked beans to secondary for aroma. At bottling or kegging, I add brewed espresso to taste for flavor.
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Old 05-17-2012, 01:11 AM   #4
genes
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Jan 2009
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Quote:
Originally Posted by Denny
I use 2 methods, usually both on the same beer. I add 4-5 oz. of coarsely cracked beans to secondary for aroma. At bottling or kegging, I add brewed espresso to taste for flavor.
How much do you usually end up adding when you add brewed espresso?

 
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Old 05-17-2012, 01:18 AM   #5
phoenixs4r
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Jun 2011
Hayward, California
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We hand cracked a pound of espresso beans and put them in a secondary. It was a pain in the flipping ass but came out good.

 
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Old 05-17-2012, 01:43 AM   #6
strongarm
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Dec 2011
Laguna Beach, CA
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I did 12 shots of fresh brewed esspresso after the boil. Next time I think I will do a cold brew...removes the acidity in the coffee flavor extraction.

 
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Old 05-17-2012, 01:57 AM   #7
genes
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Jan 2009
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Quote:
Originally Posted by strongarm
I did 12 shots of fresh brewed esspresso after the boil. Next time I think I will do a cold brew...removes the acidity in the coffee flavor extraction.
How much volume in the cold brew? When do you add the cold brew? Pre ferm?

 
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Old 05-17-2012, 03:49 AM   #8
Beer_Eugenics
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Jan 2012
Laredo, TX
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Four cups of espresso at bottling or kegging. I like coffee so for me this method makes an amazing coffee stout.

 
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Old 05-17-2012, 04:01 AM   #9
Denny
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Quote:
Originally Posted by genes View Post
How much do you usually end up adding when you add brewed espresso?
I really don't recall. I pour 4 2 oz. samples and add a different, measured amount to each. I taste them all, pick the one I like, and scale that amount up to the batch size.
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Old 05-17-2012, 04:14 AM   #10
berrywise
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Jun 2010
Maplewood, Minnesota
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My best coffee stouts have been from adding cold press coffee to the secondary.

http://www.amazon.com/Toddy-T2N-Cold.../dp/B0006H0JVW

 
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