adding coffee beans in secondary fermentation - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > adding coffee beans in secondary fermentation

Reply
 
Thread Tools
Old 08-25-2007, 12:45 AM   #1
ameadrat
Recipes 
 
Jul 2007
Posts: 100
Liked 8 Times on 4 Posts



I'm working on a clone for Founders Kentucky Bourbon Stout. I have the bourbon fiqured out. I also have a free source from Starbucks. Has anyone added coffee beans in secondary? I'm thinking 1 lb of whole beans to a 2 1/2 car boy. Any thoughts?

 
Reply With Quote
Old 08-25-2007, 01:45 PM   #2
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts


Adding whole beans is a complete waste of time. Since there is very little surface area, you'll get almost nothing from the beans. Also, most of the flavors in coffee require hot water to extract. So, add the ground coffee after flameout or brew it.

There's an article on coffee in beer in the Sept. 2007 issue of BYO.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 08-25-2007, 01:51 PM   #3
FlyingHorse
HBT_LIFETIMESUPPORTER.png
 
FlyingHorse's Avatar
Recipes 
 
Mar 2007
Evanston IL
Posts: 1,856
Liked 13 Times on 11 Posts


Also, the Founders web site describes a "hint of coffee".

A pound of beans in 2.5 gallons is going to give you significantly more than a hint, I'd think.
__________________
No signature required.

 
Reply With Quote
Old 08-25-2007, 02:03 PM   #4
EdWort
HBT_LIFETIMESUPPORTER.png
 
EdWort's Avatar
Recipes 
 
Jul 2006
Bee Cave, Texas
Posts: 11,912
Liked 342 Times on 169 Posts


Take 2 ounces of coffee beans, grind them fine and wrap them in a couple of coffee filters. Let them steep in 8 oz. of cold water overnight (boil the water first, then let cool).

Then add 1 ounce of the coffee extract to your bottling bucket or keg for 5 gallons.

I'd use a nice strong coffee bean.

 
Reply With Quote
Old 09-11-2007, 11:41 PM   #5
ameadrat
Recipes 
 
Jul 2007
Posts: 100
Liked 8 Times on 4 Posts


Thanks for your advice. Bike n brew. I still have 8 bottles left and it is still more than a hint although it is headed in that direction. Since Founders is my #1 micro, i will admit they are given to understatement.

I used 1/2 lb of starbucks cafe verona and four ounces of heavy toasted french oak soaked in a pint of echo springs. One cup of bourbon very dark and oaky was returned to the bottle. I made a RIS and it was about 1040 residual left when I had my 8 gals of wort. to the remainder(5 GAL WORT) I added 4 lbs of rock sugar which raise the OG TO 1074. It was 1030 at the rack to secondary. But I had equipment problems which would have made it 1090 OG if I hadn't paniced. So we will see in about a month. At 6 hours I only had partial conversion.

 
Reply With Quote
Old 09-12-2007, 04:59 PM   #6
Movinfr8
Recipes 
 
Jun 2007
Posts: 121

Quote:
Originally Posted by david_42
Also, most of the flavors in coffee require hot water to extract.
hate to come in the newb and correct someone, but here goes...
google cold water coffee or words to that effect. I do not have one of the fancy brewers, but this makes the best coffee I ever had, and I didn't associate coffee with heartburn, till I started using this, and my heartburn went away. it returns when I go back to regular coffee. Something about acids in the bean that hot water extracts, but cool does not...
sorry for the hijack, but wanted to tempt some folks who obviously like drinking the best to try a new trick. if it works lemme know

Norm

 
Reply With Quote
Old 09-12-2007, 05:27 PM   #7
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,916
Liked 534 Times on 429 Posts


There was just a podcast - it must have been on Basic Brewing Radio - regarding the use of coffee. You can add to secondary, IIRC. It's worth a listen. You would want to grind the beans, although I'd be inclined to grind them very coarsely. I've used coffee once, it was a mess. A pound per 5 gallon is going to be a lot, altough if doing a cold-extraction, it might be OK.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 12-04-2007, 01:26 AM   #8
ameadrat
Recipes 
 
Jul 2007
Posts: 100
Liked 8 Times on 4 Posts


I added 1/2lb of whole coffee beans(Starbucks as descibed above). Sunday I racked my brew to bottle fermantation. First, it is still not blended but
bottle fermentation will solve that in about one month. It has a strong coffee flavor, There goes using anything but whole beans.
Second, I should have used a fresh pint of bourbon instead of one already oaked. This produced a more mellowed bourbon flavor, it could almost be mistaken for brandy.

Thanks to all who contributed

 
Reply With Quote
Old 12-09-2007, 09:05 PM   #9
HCNate
Recipes 
 
May 2006
Spokane, Washington
Posts: 59


Any chance you want to share the recipe?

I have some future family in the Grand Rapids area and dig most of the Founders offerings, including ther Old Dirty Bastard, which I cloned, and probably was my favorite beer to date.

 
Reply With Quote
Old 12-10-2007, 01:02 AM   #10
Silviakitty
 
Silviakitty's Avatar
Recipes 
 
Nov 2007
Beautiful Downtown Wilmywood, NC
Posts: 457
Liked 9 Times on 9 Posts


I second the request for the recipe. I roast coffee at home and would love to bring two of my obsessions together.
__________________
++++++++++++++++++++++++++++++++++++++++++++++++++
Cathouse Brewery

  • Primary: [2 mr beer lil keg things] Apfelwein. One with sucrose and molasses, the other with fructose and honey.
  • Better Bottle: Empty. Going to be Cheesefood's Caramel Cream Ale.
  • Carboy:empty.
  • Secondary:Brewferm Frambois
  • Piggie: Irish Stout
  • Bottled: Red Ale, Irish Stout

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dry-hopping with whole coffee beans? snailsongs General Techniques 3 02-28-2009 05:35 PM
Adding Coffee to the secondary, what is best method? redneckbeagle General Techniques 4 10-24-2008 03:58 PM
Coffee beans and maybe spices in Porter Dork42775 Recipes/Ingredients 18 01-12-2008 03:30 AM
Adding vanilla beans to porter? BeerIsHeavn Recipes/Ingredients 4 12-05-2007 05:35 PM
Coffee and vanilla beans? beyondthepale Recipes/Ingredients 9 03-07-2006 09:44 AM


Forum Jump