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Old 12-02-2008, 10:30 PM   #1
Dec 2008
Little Rock, AR
Posts: 1

Hi All,

New to this forum. I have a question. I have a standard Irish stout in the primary fermenter right now. Planning to rack it to secondary this evening. I want to experiment a little and add 10-15 ozs of brewed espresso to the secondary with the stout. Has anyone done this or see any reason it would come out horrible?

Or does anyone have any other suggestions for adding espresso to the secondary?

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Old 12-02-2008, 10:40 PM   #2
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
Liked 269 Times on 134 Posts

i think that would be just fine, but i've never done it. there have been many espresso beers made here, tho. you may be able to find some of them with a search.

Espresso Search
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

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Old 12-02-2008, 10:43 PM   #3
boo boo
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 35 Times on 30 Posts

I guess it depends on how much you like espresso. Remember, once it is in there, it can't come out.
How do you BBQ an elephant....first you get your elephant....

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Old 12-05-2008, 12:43 AM   #4
Jul 2007
Albany, NY
Posts: 539
Liked 6 Times on 6 Posts

I made an espresso porter (well komodo dragon porter to be exact) I just added coffee ground for french press at the five minute mark left in the boil. I suppose you could add it in the secondary too. just make sure you get the coffee to a ripping boil for at least a minute or two. Im betting you would need on the higher end. I'd say two cups of espresso (i put in a whole cup of french press coffee)
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Secondary: Belgian Dark Strong Ale
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

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