I'm brewing a saison right now for the purpose of adding coffee to it. The only thing is, most coffee beers are brown, porter, or stout. I'm looking at going the cold-pressed route, and in the darker beers I've seen anything from 2 oz coffee in 2 cups water (so 2 cups coffee) added to secondary, up to 4 or more.
For a light beer of about 6% ABV, 27 IBU, and about 5 SRM, I'd say 2 cups of cold-brewed coffee in 6 gallons would probably be the upper limit, but if anyone has experience with coffee in lighter beers, I'd love to hear from you.
Thanks!
For a light beer of about 6% ABV, 27 IBU, and about 5 SRM, I'd say 2 cups of cold-brewed coffee in 6 gallons would probably be the upper limit, but if anyone has experience with coffee in lighter beers, I'd love to hear from you.
Thanks!