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Old 03-06-2013, 02:54 PM   #1
Apr 2010
Posts: 14

I am planning a 1.055ish oatmeal stout, and I want to add coffee - enough that it is noticeable, but not so much that it doesn't integrate well with the other flavors. A balanced amount of coffee flavor.

I've looked through dozens of threads and saw no conclusive recommendation for how much cold-brewed coffee to add to 5 gallons for a balanced coffee flavor.


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Old 03-06-2013, 03:53 PM   #2
kinison_fan's Avatar
Sep 2007
Downingtown, PA
Posts: 539
Liked 54 Times on 51 Posts

Try cold brewing 4 ozs of coffee in 2 cups of water.
Add to taste at brewing/kegging time.
Go a little strong, it will mellow some.
-Those that know donít close the door on those that donít know (The Gourds, "Education Song")...
-The brewer's yeast ferments, and forgives, all that you did...(The Gourds, "Right in the Head")...

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Old 03-06-2013, 03:59 PM   #3
Oct 2011
Indy, IN
Posts: 32
Liked 1 Times on 1 Posts

I just did a Java Porter and used a little over half pound, was too much coffee flavor for me and most who tried. The next one I brew I will start with 1/4 lb to see what happens.

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Old 03-07-2013, 02:11 AM   #4
Nov 2007
San Diego
Posts: 358
Liked 24 Times on 14 Posts

6 oz

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Old 03-07-2013, 05:34 PM   #5
Jun 2011
Owego, NY
Posts: 165
Liked 19 Times on 16 Posts

I split a 5gal batch of 1.052 oatmeal stout last year and added cold brewed coffee to roughly half of it at bottling. Turned out to be pretty well balanced, and added a lot to the beer. I used about 2oz for half the batch, so 4oz of coarse ground coffee should be a great starting point.

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Old 03-08-2013, 02:27 PM   #6
Dog House Brew
Dog House Brew's Avatar
Jun 2008
Posts: 1,072
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I've brewed my coffee stout 5 times. First with regular brewed coffee, then cold steeped, then 2oz, 4oz, and 6oz of grounds directly to the secondary. i prefer the 4oz of course grounds directly added to secondary for 7 days. Really is a personal taste thing.
Are You Going to Drink all That?

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Old 03-10-2013, 04:59 PM   #7
Nov 2010
Lincoln, Massachusetts
Posts: 174
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5% strong cold brew is a good starting place. What you should really do is make extra cold brew, pull a sample of fermented beer, and add a measured amount of coffee to the sample. Use that ratio when you add coffee to the full batch. That way you can figure out how much coffee to add according to your own taste.

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Old 03-10-2013, 05:09 PM   #8
mattrennert's Avatar
Jul 2009
Madison, WI
Posts: 53
Liked 2 Times on 2 Posts

When I add coffee, I normally add 2 oz grounds at end of the boil, and 2 oz grounds in secondary. The flavor is a bit to strong early, but if used in a beer that will be around a while, it really mellows after a month in the keg.

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Old 03-10-2013, 08:35 PM   #9
Feb 2011
Seattle, WA
Posts: 16

I cold brewed 1lb of Peets coffee using a coffee toddy maker. Do not brew the coffee through a coffee maker. The coffee was noticeable but blended well with the 8oz of Cocoa Nibs that were added to the secondary.

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