nwbrewing32
Well-Known Member
- Joined
- Jul 20, 2013
- Messages
- 163
- Reaction score
- 4
Hey Everyone,
I'd like to get a topic going of how to get coffee in beer. The reason why, is Stone has a Coffee Milk Stout that they claim the brewer simply adds whole beans to the mash and *poof*, you have a fine coffee flavor. Maybe they do a secondary with coffee as well...don't know. I've heard that a larger coffee bean crush gives you a smoother profile (could just be from the larger surface area and takes longer to get nasty flavors out).
I can understand the reasoning behind this; a colder brew temp (148-156) extracts much less of the harsh flavors out, the oils get boiled to snot so head retention shouldn't be an issue. I could, however, see the PH going crazy with this addition. I was thinking Sumatra which has quite a low acidity to it would best best.
However, I've also seen topics keep bringing up what coffee that's been boiled tastes like: death. So then cold steeping in the beer directly or making a cold brew comes in.
I am brewing a Milk Stout this week and want to add coffee. I'm half tempted to toss some beans in the mash (maybe 1/2 way through) to see what happens. If Stone does it, could it really be wrong?
So what are your thoughts on all of this?
Look forward to any input you all are willing to give!
I'd like to get a topic going of how to get coffee in beer. The reason why, is Stone has a Coffee Milk Stout that they claim the brewer simply adds whole beans to the mash and *poof*, you have a fine coffee flavor. Maybe they do a secondary with coffee as well...don't know. I've heard that a larger coffee bean crush gives you a smoother profile (could just be from the larger surface area and takes longer to get nasty flavors out).
I can understand the reasoning behind this; a colder brew temp (148-156) extracts much less of the harsh flavors out, the oils get boiled to snot so head retention shouldn't be an issue. I could, however, see the PH going crazy with this addition. I was thinking Sumatra which has quite a low acidity to it would best best.
However, I've also seen topics keep bringing up what coffee that's been boiled tastes like: death. So then cold steeping in the beer directly or making a cold brew comes in.
I am brewing a Milk Stout this week and want to add coffee. I'm half tempted to toss some beans in the mash (maybe 1/2 way through) to see what happens. If Stone does it, could it really be wrong?
So what are your thoughts on all of this?
Look forward to any input you all are willing to give!