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Old 11-11-2005, 09:24 PM   #1
FrewBrew
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Alright, I just ordered a Chocolate stout kit to make a mocha java stout, and was trying to figure out when the best time to add the coffee would be? I was thinking that when I steep the grains it might work best, but wanted to get some input.

Also, will flavored coffee have any effect? should I stick to just PLAIN coffee? I plan on buying whole beans and grinding them myself.

Thanks,

Fru Bru
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Old 11-11-2005, 09:28 PM   #2
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I would strongly caution you against adding them prior to the boil. Boiling coffee alters its chemistry and flavor and you won't get the result I think you're looking for. Generally speaking you don't want your coffee to see over ~205F, and that depends somewhat on the bean and preparation method.

I would brew a pot of coffee and add it at bottling to taste. Something else that might work would be cold-brewing it in the secondary (coarsely grind the beans and have them in some type of filter sock)...I'd use a sparse amount of coffee for that method so that it doesn't overpower things.

 
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Old 11-11-2005, 09:30 PM   #3
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Normal steeping temperatures are not high enough for coffee and coffee gets ugly if over-extracted. Either brew the coffee separately and add it just before the cool down or bag the ground coffee and steep it in the last five minutes of the BOIL. Most mocha ales use black roasted barley to provide the coffee flavors, Kona Brewing is an exception.

I wouldn't use a flavored coffee.
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Old 11-11-2005, 10:39 PM   #4
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i'm brewing a coffee porter soon (i'm waiting for my supplies to show up right now), i was planning on brewing some good espresso and putting it in the secondary. i would do it at bottling time, but im not sure if it would get properly mixed into the wort, so i think adding it in the secondary will work best. also, just in general (at least for my tastes) , flavored coffee is gross, it probably wouldnt be any better in beer, better off using liqueur for flavor, or some sort of essence/extract stuff.

also definitely use fresh ground beans of the best quality you can find.

 
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Old 11-12-2005, 02:13 AM   #5
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From Radical Brewing:

"Coffee--Cold Extraction
This is a way of getting a very smooth coffee flavor to add to your beer. Add.5lb ground coffee to 24 ounces of cold filtered water in a sanitized container. All ow this to sit in the refrigerator for 24 hours, then run the mixture through a coffee filter. All or part of this extract may be added to your beer"
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Old 11-12-2005, 02:18 AM   #6
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Cold extraction produces an interesting variation. I use this method to make concentrate for iced coffee.
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Old 11-12-2005, 04:18 AM   #7
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Quote:
Something else that might work would be cold-brewing it in the secondary (coarsely grind the beans and have them in some type of filter sock)...
I did that once years ago. I'd advise the brewing coffee then add method.

Use DARK roasted coffee. Darker roast will give it more flavor and less caffeine. Believe it or not, mild roasted coffee contains more caffeine than dark roast. The caffeine gets roasted out of the coffee beans.

I lost my brewing notes regarding using coffee in beer years ago. In fact lost my whole notebook after moving. So I can't give you any advise on amounts or what flavor of beans.
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Old 11-12-2005, 05:47 AM   #8
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This double posted for some reason.
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Reason: Double posted

 
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Old 11-12-2005, 07:55 PM   #9
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ORRELSE's method makes for a very smooth character. For a little bolder flavor, you can cold steep (or cold brew) it in secondary. Use fresh, very coarsely crushed beans.

Word to the wise: Don't over do it! Using the cold steep method in secondary, I used 6oz for 1 week. It's WAY too strong. Cut the volume and or time by half, and you'll still have some good coffee flavor. For a subtle hint, I'd use about 2 oz for a week or less.
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Old 11-12-2005, 09:11 PM   #10
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Quote:
Originally Posted by Sam75
Word to the wise: Don't over do it! Using the cold steep method in secondary, I used 6oz for 1 week. It's WAY too strong. Cut the volume and or time by half, and you'll still have some good coffee flavor. For a subtle hint, I'd use about 2 oz for a week or less.
Really? What beer style was that? I barely noticed it when I used that much as a cold steep. Though that WAS years back.

I have to agree though, that it's better to go short than long, when it comes to this ingredient.
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