bergman1118
Well-Known Member
I've got a batch brewing right now of sorta brownish stoutish ale, and I was wanting to add some coffee flavor to it. What are some ways to go about this? It's already fermenting in primary, so my only option is to do something in secondary.
Should I crack the coffee beans, steep them in hot water (below 170 ish), let this cool, and then dump into secondary? Or should I just brew a pot of coffee and dump that in? I have heard of achieving the coffee flavor in a few ways but was just wondering what people have used successfully. Oh, here's my recipe:
1/4 lb black patent malt
1/2 lb crystal malt
7.5 lbs Dark LME
2 oz fuggles (boiling)
1/2 oz cascade (finishing)
1 tsp gypsum
1 cup brown sugar
Wyeast Northwest ale yeast
Should I crack the coffee beans, steep them in hot water (below 170 ish), let this cool, and then dump into secondary? Or should I just brew a pot of coffee and dump that in? I have heard of achieving the coffee flavor in a few ways but was just wondering what people have used successfully. Oh, here's my recipe:
1/4 lb black patent malt
1/2 lb crystal malt
7.5 lbs Dark LME
2 oz fuggles (boiling)
1/2 oz cascade (finishing)
1 tsp gypsum
1 cup brown sugar
Wyeast Northwest ale yeast