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Old 09-05-2007, 08:26 PM   #1
Kiana
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Default Coffee in secondary

Has anyone had any experience with adding coffee to a secondary? I'm making a stout and would like some coffee flavor, so here's my plan:
cold brew 1L of coffee w. boiled & cooled water for about 3-7 days and just adding that L of liquid (wo the grouds) when I move to the secondary. Thoughts or insight?

Thanks

-K


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Old 09-05-2007, 08:37 PM   #2
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Here's how you can do cold extraction for coffee.

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. This will give you a great aroma & flavor while not diluting your stout.

I'd use a nice strong coffee bean.


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Old 09-05-2007, 08:38 PM   #3
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What Ed said.

Here is a link to an article if you want to read more: http://www.byo.com/feature/1020.html
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Old 09-05-2007, 11:12 PM   #4
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Thanks, I'll give those a try
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Old 09-06-2007, 04:12 PM   #5
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just read a BYO where they suggested making shots of espresso, and add that to your secondary.
but use lighter beans, like sumatran, and add 1.2oz shots one at a time, tasting til you like it. anywhere from 5-15 shots.

the steam in an espresso machine keeps it fairly sanitary.
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Old 09-06-2007, 05:24 PM   #6
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Quote:
Originally Posted by malkore
but use lighter beans, like sumatran, and add 1.2oz shots one at a time, tasting til you like it. anywhere from 5-15 shots.
Sumatra is a big body coffee, which is what makes it good for espresso. A lighter coffee would be a more acidic coffee. Like a Harrar or a Yirgacheffe. But the fruit from lighter coffees wouldn't be good in stouts or porters. (Although I had a Harrar that had some good blueberry flavor once that might have been good in a Hefe...)

The Sumatra suggestion is a good one, but for the wrong reason I think. Another suggestion I would make is a Panama or an Austrialian, which can have some great chocolate flavors.

I may not know beer yet, but coffee is definately my thing...
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Old 09-11-2007, 12:16 AM   #7
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I have a coffee question. I have a stout that I just put in the secondary and was going to add Kona blend to it, but from reading this thread it appears that not just any coffee will work. The stout I have is mostly John Palmer's Mill run stout.
8lb pale malt
1lb crystal 60L
1/2lb roasted barley
1/2lb flaked barley
3/4oz nugget@60
1oz fuggles@30
Safale s-04 yeast

Will Kona Blend be okay with this or should I be looking for another coffee?
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Old 09-11-2007, 12:26 AM   #8
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The Coffee stout at Uncle Billy's Brewpub in Austin uses some Brazilian blend. Pretty strong stuff, but very tasty.
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Old 09-11-2007, 12:31 AM   #9
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Lesson learnt :
I added 200g of freshly ground coffee (dark columbian) to three litres of water. Brought this to the boil, removed from heat and covered. Let this sit for a couple of hours whilst you do the wort boil. Add to the primary after taking about 40min straining though coffee filters making sure you get coffee and the grounds everywhere.
I now have coffee porters that are so strong that I cannot drink them! ...little less coffee next time. Anybody for a morning coffee???
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Old 09-11-2007, 12:37 AM   #10
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Yeah, the brewer at Uncle Billy's uses a ratio of 1.2 ounces of cold extracted coffee to 5 gallons of beer. My previous post will give you an amazing coffee aroma and flavor without overpowering the malt & hops of the beer.


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