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Old 01-03-2012, 07:31 PM   #11
Dec 2011
Norfolk, VA
Posts: 21

The cold steeping (I do mine in the fridge, though haven't added any to beer yet) keeps the oils thicker, so they don't leach out into the water as easily. They will still leach out, so don't leave it brewing for too long.

There's also no need to brew it as dilute as drinking coffee. No need to water down your beer.

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Old 01-04-2012, 04:56 AM   #12
Jun 2009
helena, Montana
Posts: 140
Liked 5 Times on 4 Posts

Cold steeping cuts down on the astringency and the oils from the coffee. Like it has been stated above it is much smoother. I don't bother boiling and then cooling down the water. I'm a big fan of coffee beers. I'd highly recommend trying coffee malt next time too. You can add it to any beer that calls for chocolate malt, just substitute half for coffee malt.

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Old 01-04-2012, 05:02 AM   #13
Dec 2011
Marietta, Georgia
Posts: 434
Liked 22 Times on 21 Posts

There is probably no need to boil the cold steeped coffee, but I am going to boil water to disolve the priming solution anyway, so when I add coffee, I take the cold steeped coffee off the grounds and boil it, then disolve the sugar in that. Sanitizes the coffee and avoids another cup or two of water in my beer.

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Old 02-14-2012, 11:14 PM   #14
Nov 2011
New Orleans, LA
Posts: 34

Originally Posted by lou2row View Post
reduces the oils from the beans.

Just did an oatmeal stout and added coffee at bottling. Had read from 4 oz. to 1 lb additions, so went with a 1/4 lb of Kona coarse ground and thrown in a cup and a half of vodka. Let it set for the three weeks of fermentation with a couple vanilla beans, then added. WOW! Way big coffee flavor. It tastes great, but almost all coffee taste. And the caffeine made my brothers scalp tingle (he doesn't drink much coffee). Hopefully it mellows down some in the next couple weeks.
Hmm that sounds really interesting. Why Vodka, though? Why not Bourbon or something to complement the stout/coffee flavor?

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Old 02-18-2012, 01:05 PM   #15
Feb 2012
Raleigh, NC
Posts: 25
Liked 2 Times on 2 Posts

Well good vodka should be neutral flavored. I would think so you don't add anymore flavor, right?
Fat Cat Brewery est. 2009

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Old 01-02-2013, 06:13 PM   #16
Dec 2012
Midlothian, Virginia
Posts: 682
Liked 81 Times on 60 Posts

OK.. I have seen a ton of methods, and don't want to mess up my first stout.. But its already a mess (long story - ).

Suffice it to say I am in fermentation now, with a wort that has a VERY strong vanilla flavor and aroma.

So looking for something I can do when I either rack it or to add to it once it quits fermenting.

Since I love Pipeline porter.. the idea of adding coffee came to mind (especially since it would be a nice balance to the vanilla)

Reading everyones successes here I would love a recommendation..

Should I :

Add beans at the end of the fermentation and wait a week


Soak the beans in some grain alcohol or SoJu (BTW Soju is so mellow that it carries little flavor or alcoholic bite to any drink.. got hooked in Korea) and add when I rack


Cold brew some beans and add when I rack

Which of the three would affect carbonation the most..?

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Old 01-02-2013, 09:46 PM   #17
Nov 2010
Lincoln, Massachusetts
Posts: 174
Liked 6 Times on 6 Posts

I don't think coffee is a major concern for head-retention, but if you're worried about it, pour the cold-brew or alcohol infusion through a paper filter, which will remove most of the lipids in the coffee.

I've only used filtered cold-brew, which worked alright, but if I do another coffee beer I'll try beans in secondary. The real danger with this method is over-extraction (more than 22% of the coffee solids extracted), which results in harsh bitterness, because the least soluble compounds in coffee are also the least pleasant. To try and control the process, I'd recommend using a coarse grind with a high-quality grinder. If you don't have a burr grinder at home get it ground at a shop, because using a blade grinder will create a lot of dust, which will very quickly over-extract. Sift the ground coffee through a nylon bag, since even the best grinders produce some dust, then put the bag in secondary. Use 4 oz of ground coffee (weighed after sifting). Taste the infusion of alcohol or beer frequently as it extracts. Don't squeeze the bag when you remove it.

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Old 01-02-2013, 10:07 PM   #18
Dec 2012
Midlothian, Virginia
Posts: 682
Liked 81 Times on 60 Posts

Thanks.. that was just the info I was looking for.

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Old 01-03-2013, 09:22 PM   #19
Senior Member
C-Rider's Avatar
Feb 2011
Wai, Hawaii
Posts: 3,358
Liked 286 Times on 233 Posts

I"ve done 4 coffee stouts and each time I cold brew and add to the bottling bucket. Add a little and taste. If not right add a little more. To me seems better than adding during boil or fermentation stage when you really don't know what the finished product will taste like.

You can check my recipe and just up the amount to your brew amt. But still add slowly to taste.
Kaiser Ridge Brewing
Bottled conditioning: Black IPA
Bottled in the refe: Old Glory Stout
Bottled in the refe: American Imperial Stout
Bottled in the refer: Dunkelweizen
Largering in refer: Oktoberfest


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