Coffee stout question? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Coffee stout question?

Thread Tools
Old 01-11-2013, 01:01 PM   #1
Jun 2012
Posts: 238
Liked 14 Times on 10 Posts

Hi I have looked on the recipe database for the answer but can't seem to find it.
What is the ideal amount of coffee to use and what coffee?

Reply With Quote
Old 01-11-2013, 03:17 PM   #2
May 2012
Morgantown, Wv
Posts: 2,224
Liked 454 Times on 292 Posts

There are a TON of threads on this subject, many of which are linked below.

With that being said, its a complex topic that really depends on personal opinion.

There are a few ways to add coffee to a brew

Secondary steep
Cold brewed and added to secondary
Cold brewed and added at bottling

Most people tend to use the milder roasts but I actually went the other direction and used a french roast(2.5 oz at flameout) for my RIS that is currently aging.

I guess the questions you need to ask yourself are

How assertive are the other flavors in the beer/how much do you want the coffee to come through
How long do you plan to age this beer
How much do you like coffee

The easiest way to incrementally add coffee is to cold brew and add at bottling. That way you can add a little bit and taste, and keep going until you get where you want to be. You can always add more, but you cant take it out.

Reply With Quote
Old 01-11-2013, 05:12 PM   #3
Jun 2012
Posts: 238
Liked 14 Times on 10 Posts

Thanks for the reply. I might have to go down the add at bottling way as I have never made a coffee stout before.
I like coffee but not too strong

Reply With Quote
Old 01-11-2013, 05:18 PM   #4
5 Gallon Partial-Something Brewer
DromJohn's Avatar
Nov 2009
Macon, Georgia
Posts: 973
Liked 128 Times on 107 Posts

The standard is "use what you would drink."
I use 10 shots (15 ounces) of hot brewed Starbucks Espresso at the bottom of the secondary in a 5 gallon batch, for the AHS Redhook Double Black Stout clone. Double Black was a collaboration between the Seattle based Redhook and Starbucks. As SWMBO's favorite, this is the only brew that is firmly in my rotation.
Drinking: NB Conundrum Session IPA; Bush de NoŽl (Scaldis NoŽl); Innis & Gunn Bourbon Stout; Theobroma; Redhook Double Black Stout IV; Leftover ESB; Cuvťe Des Trolls; St. Landelin la Divine Inspiration; Hibiscus Mango Blonde; Victory HopDevil.
Secondary: De Dolle Stille Nacht
Untappd: DromJohn

Reply With Quote
Old 01-11-2013, 06:38 PM   #5
ArrogantDusty's Avatar
Sep 2012
St Louis, Missouri
Posts: 171
Liked 22 Times on 13 Posts

I cold brew coffee to add to the secondary and it always turns out great. It doesn't add as much of the coffee bitterness to the beer.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Question on using Cold Brewed Coffee to a Porter or a Stout Goyagon Recipes/Ingredients 1 01-07-2013 03:40 PM
Coffee stout question johnny5000 General Beer Discussion 9 11-16-2012 10:42 PM
I don't like coffee... porter/stout question... doc5md General Beer Discussion 11 11-04-2012 05:27 PM
Chocolate Coffee Stout Question boothorp Recipes/Ingredients 1 09-11-2012 12:01 AM
Oatmeal Coffee Cream Stout Question wyobouldering Recipes/Ingredients 2 07-01-2005 08:35 PM

Forum Jump