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Old 11-17-2011, 08:29 PM   #21
kcross13
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Jan 2011
Key West, Florida
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What I have seen in recipes is that the grounds should settle our after a week or so.

 
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Old 11-17-2011, 09:20 PM   #22
Andrewtherooster
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Mar 2011
Grand Rapids, MI
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I added 6oz. of coarsly ground coffee in a muslin bag to about 3 cups of water and cold-steeped overnight, then drained off the liquid and put it in the bottling bucket at bottling. The aroma was incredible. I used some coffee from a local roaster (Madcap) that is just awesome. I think I'll be opening up a bottle tonight. I can't wait.

 
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Old 11-17-2011, 09:54 PM   #23
Zamial
 
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Apr 2010
WI
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For coffee stout I used a tea infuser. Coffee in secondary for a week and then coffee out for kegging. Easy.

FWIW the coffee grounds will probabbly float. If you do not "punch them down" you risk mold and funk...

This is my recipe and it is yummy... http://www.homebrewtalk.com/f12/wate...ed-yet-224879/
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I'm not drunk, I'm from Wisconsin.
We have been out drinking your state since 1848!

Reason: added shamless plug to my recipe...

 
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Old 11-18-2011, 12:30 AM   #24
HopSong
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Sep 2011
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Thought powdered express was the way to go.. ??? errr, ExpressO
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Old 11-18-2011, 12:55 AM   #25
Molybedenum
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Oct 2011
Denver, Colorado
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Grind the beans on a French Press setting and let them steep in secondary. Either that, or make cold press (same grind) and add that. Cold press helps eliminate a lot of the harshness that comes with steeping coffee in boiling water.

 
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Old 11-19-2011, 03:19 PM   #26
Andrewtherooster
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Mar 2011
Grand Rapids, MI
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Quote:
Originally Posted by Andrewtherooster View Post
I added 6oz. of coarsly ground coffee in a muslin bag to about 3 cups of water and cold-steeped overnight, then drained off the liquid and put it in the bottling bucket at bottling. The aroma was incredible. I used some coffee from a local roaster (Madcap) that is just awesome. I think I'll be opening up a bottle tonight. I can't wait.
Turned out really good. The coffee aroma and flavor are perfect. This is what I'll be doing for all coffee beers in future because it worked out so well.

Here's the base recipe:

11#-Maris Otter
1#-Roasted Wheat (550 SRM)
1#-Special Roast (50 SRM)
1#-Flaked Oats
8oz.-Dingemans Special B
8oz.-Crystal 60

Single infusion mash at 152F for 60min. Batch Sparge.

1oz. Galena at 60.

Fermented with US-05.

Measured OG--1.072
Measured FG--1.018

Super smooth, sweet but not cloying. 6oz. was the perfect amount, and the base beer and coffee flavors meld perfectly. So happy about it.

 
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Old 01-09-2012, 03:46 AM   #27
SqueegeeBob
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Jun 2011
Lubbock, Texas
Posts: 20

I hope you meant 1#-Roasted Barley (550 SRM) because that's what I went with!

 
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