Best way to add coffee to IPA

[theheadonthedoor]

Usually a search will yield more than enough results for any beer questions I have, but I am coming up a bit confused on how much and how exactly to add coffee (or perhaps just flavor) to a beer. Most articles and discussions are saying to cold brew, but I would definitely like to try to not do anything to contribute to color that much.

I read somewhere that you only have to use a cup or so in five gallons so I am just not sure how to assume what that will do to the color.

Is there coffee extract?

Does anyone have any experience making a coffee ipa or a light colored coffee beer?

And also because of the coffee flavors, should I cut back in the caramel or anything (even leaving it out altogether)?

I definitely want to shoot for the citrus coffee side of things, and I just want to figure out the specifics...

Thanks everyone!

-Adam and Alex

 

[dtwhite]

I can't answer all of your questions but I was thinking about doing something similar and I decided I'd try using a "blonde" coffee like what Starbucks produces - do a cold brew and it shouldn't add much caramel / Maillard flavor at all, and keep the color almost completely intact.

 

[Bearclaw215]

There is coffee extract out there. A simple google search will give you a bunch of results. I've never played with extracts but i've seen people say on hbt they can leave a weird taste when to much is used. More research might help what an extract will bring to the table.

I wouldn't cut flavors, make a beer you like and go from there. Dont add it to the whole amount or you might end up with a beer you hate and i find it easier to dump 12oz compared to a 5 gal batch. As for color if you use coffee imagine a drop or two of food coloring in a big glass, nothing too extreme.

I'm trying a coffee porter. I'ts a bunch of trial and error on my part finding a few coffees i like and getting a good consistent flavor intensity, it varies with the grind and how you brew. I usually just do a coarse grind and cold brew. Cold brewing helps keep the acidity down that a hot brew will have. Then i just add varying amounts, 0.25-1.5oz, to a few bottles and condition. I keep notes (flavor, mouthfeel, head, ect) so i dont forget whats what. Its coming along and i've got a few bad ones and a few i enjoy but not its not quite there yet so the experiment goes on.

I say just find a few brews you like and fit your flavor profile you want and play around. It gives you the freedom to experiment and craft something great. Either way you go post your results, im always looking for more cool beers to add to the brew list