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Old 12-21-2008, 06:40 PM   #1
Brainstorm
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Dec 2008
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Howdy y'all. First post for me; searched the forum and got confused, so I'm asking for help with a project.

I have an extract stout in the primary, and want to spice it up with some java. I read about "espresso pucks" (what are those?), and other things, but don't get how you can add coffee (or anything else for that matter) to the secondary without contaminating it. Enlightenment, anyone? Thank you very much.

 
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Old 12-21-2008, 06:59 PM   #2
MoRoToRiUm
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Two options I believe..

1. Cut and add some coffee beans to your secondary much like you were dry hopping- muslin bag or tea infuser.

2. Bringing just to a slight boil, some coffee 'extract' (really strong shot of espresso for the most part).

I believe 1 is the way to go, personally. Either cut with sanitized razor blade or coarsely grind 2-6 oz worth of beans.
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Old 12-21-2008, 07:07 PM   #3
sonetlumiere85
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adding beans will add a lot of unpleasant oil, I believe the recommended way is to brew some amount (forget exactly how much) of strong coffee, let it cool in a sanitary/covered manner, then add to the secondary.

 
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Old 12-21-2008, 10:55 PM   #4
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This is my favorite brew I make. I brew a full pot with a french press. I pour it into my drip carafe until I get to 12 cups. I put it in my bottling bucket and use more priming sugar. The oils in-hibit carbonation. I use 7/8 cup for priming 5 gallon. I use a Sumatran coffee ground fine. I think you produce too many oils if you put it anywhere other than the bottling bucket or keg. Kegging would be great because you could dial in the carbonation, I just don't keg yet. Hope this helps.

 
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Old 12-21-2008, 11:03 PM   #5
nealf
 
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FWIW Terrapin Brewery does is by adding some coffee grounds to secondary if I recall correctly (IIRC). Here is the link so you can listen to the podcast:

The Brewing Network.com - The Sunday Session: The Sunday Session 05-18-08 Terrapin Brewery - Brewmaster Brian Spike"" Buckowski

 
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Old 12-21-2008, 11:11 PM   #6
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The best way to add coffee flavor to a brew without adding the unpleasant bitterness/astringency inherent in hot brewed coffee is through one of two methods:

Cold Brewing

-OR-

Coffee Essence
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Old 12-22-2008, 06:17 PM   #7
sonetlumiere85
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Well, I got my information from Midwest's peace coffee java stout instructions, which say: "The recommended method is to prepare a very strong brew at a rate of 48oz (8 cup line on a coffee maker) of coffee in a drip style coffee maker. You can then add the freshly brewed coffee to the secondary fermenter. This will maximize the coffee aromatics and flavor."

 
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Old 12-23-2008, 12:38 AM   #8
KayaBrew
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I wonder what would happen if I brewed 2-3 cups of coffee (16-24 oz) and then dissolved the priming sugar in it. My thinking is that I don't want to water down or weaken the beer by adding 24 oz of brewed coffee followed by 16 oz of water with priming sugar dissolved in it. Any thoughts?

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Old 12-23-2008, 03:24 AM   #9
Brainstorm
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Dec 2008
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Well thank you everyobody for your input. More than one way to do it, I reckon. I was also told you can keg it and then run your tap through some coffee beans on the way to the glass. I can't offer any advice to KayaBrew, but it sounds like you're onto something.

 
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Old 12-23-2008, 04:47 AM   #10
Saint Aardvark
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A little while ago I brewed up a batch of espresso ale. I brewed the espresso like regular coffee (drip, paper filter) and added it to primary. It sat there for 3.5 weeks, and then I bottled it. I only added a half cup of dextrose, because my previous (and first!) batch came out overcarbonated and I was paranoid. (That was probably because I only had about 15 litres of beer to bottle instead of 18 with this one..but I digress.)

There are two things I notice about this beer: it's got an oily, bitter flavour that's not terribly pleasant, and it's undercarbonated. These don't ruin the beer for me (and of course, it's only been 15 days in the bottle...too excited to wait), but I'd definitely try cold-brewing next time -- to avoid both the oils (which, along with the lower amount of dextrose, I think inhibit the head) and the bitterness.

One good thing, though, is that this beer mixes well with the first batch: a pale ale that was overcarbonated and didn't really excite me too much. It turns out quite nicely when blended about half and half, and I'm thinking of merging the two recipes if I try this again.
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