Sheldon
Well-Known Member
I am doing an oatmeal stout tomorrow and I was thinking about tossing about 5 oz of ground coffee (in a bag) into the boil for the last 10 minutes. Is there a reason not to do this vs cold coffee in the secondary?
Spice, Herb, or Vegetable Beer Chocolate Coffee Stout (Chocolate Jitterz)
- Thread starter FermentEd
- Start date
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OP
OP
FermentEd
Owner, Co-Founder Pollyanna Brewing Company
Sheeldon - Please see the post just prior to yours.
Sheldon
Well-Known Member
gracias, i read it the first time, but obviously it went over my head.
Hey mate, this looks tasty!
I have a friend that asked if I could brew him an "extra porter"; hes all about the chocolate but hes not a fan of the coffee flavors. I suppose I was curious how the brew you made was without the coffee? I've been itching to use the chocolate nibs for some time. also, could I get away with tossing in some flaked oats? or would it be too creamy
OP
OP
FermentEd
Owner, Co-Founder Pollyanna Brewing Company
I've probably brewed this recipe more often without the coffee because both coffee drinkers and non-coffee drinkers love it that way. It should work well in your porter too, along with the oats. If you want to add another dimension, use toasted oats instead.
CaptKiRkLeS
Well-Known Member
Fermented, What kind of coffee did you use and adding the coffee to bottling, did it not introduce contaminants because of the alcohol content?
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OP
OP
FermentEd
Owner, Co-Founder Pollyanna Brewing Company
The first time I made this I used Dunkin Donuts coffee. After that I think I used 8 O'Clock. Both turned out well. I always tell people to use whatever coffee they like to drink, and that usually works.
No worries on adding cold brewed coffee. Sanitize everything you use to make it and you should be fine. You are adding 'contaminants' by using nibs and coffee but hey are low level and manageable, provided your sanitation has been good throughout the process. This beer does well aging for a month or so. It's at it's peak within the next three months and then slowly drops from there.
CaptKiRkLeS
Well-Known Member
Oook, gotcha. I just finished a Brown ale, a coffee stout is next. I've been wanting to do something with coffee from a local roastery. I'll come back with updates - the recipe looks great.
adc123
Well-Known Member
I brewed a close variant of this: less spec grains, less nib, no vanilla, probably more effective coffee. My vanilla beans smelled like plastic, so I didn't use them. Half the bottles got "plain" ie no coffee, half got quite a bit of cold-brewed, pasteurized, coffee. I had some plain that isn't carbonated yet; wow, so balanced. The nibs are coming through great. I am letting these babies condition to even out all the flavors. Poised to be the best beer ive brewed to date! Only wish some of the grist was roasted barley, give the nibs a bit of a roasted edge without the coffee to make it more "stouty."
OP
OP
FermentEd
Owner, Co-Founder Pollyanna Brewing Company
Correct. At bottling/kegging. Use cold brewed coffee to keep the bitterness low.
BREWCREW44
Member
Brewing this receipe today. Thanks for the help! I will post details and maybe throw up a picture.
BREWCREW44
Member
ok so i brewed this last night and primary is underway. Mashed with 4.5 gallons and it yielded maybe 2.5 gallons. Sparged with about 5.5 gallons to get up to the 7 gallion boil. I was suprised that the batch size actually got down to a little less then 5.5 gallons.... So that's where I am - The color is not black black but a very very dark brown like others have stated. It tastes good and I am pleased so far. Thanks for the recipe.
Quick Question: Did you have any concerns adding the cacao nibs to the secondary in regards to sanitation? I was going to buy some nibs from the local co-op that carries them. Do I need to do anything to the nibs before adding to the secondary for 2 weeks?
Quick Question: Did you have any concerns adding the cacao nibs to the secondary in regards to sanitation? I was going to buy some nibs from the local co-op that carries them. Do I need to do anything to the nibs before adding to the secondary for 2 weeks?
I used 9oz of raw cacao nibs without any treatment. Didn't bother with secondary, just added them into primary after 2 weeks and left them there for 2 more weeks prior to bottling. Its been bottle conditioning now for two weeks and has turned out fine with no contamination. I did soak the vanilla bean in a small quantity of vodka to help extract the vanillin prior to addition. As an aside, due to an auto syphon malfuntion during transfer I had to maunal syphon by mouth very carefully, and am relieved that the batch survived!! The cacao nibs clogged the syphon so some sort of filter!
BREWCREW44
Member
Hey thanks a lot for the tip on filtering out the cacao nibs before doing the auto syphon. I didn't even think about that.
BREWCREW44
Member
Another quick question. So my HomeBrew store didn't carry Servomyces Tablets which speed up the fermentation process. Should I keep my beer in the primary longer because of this? If so another week?
Leaving it a week longer won't do it any harm, but you should be able to tell when fermentation has finished when the final gravity has been reached (~1.027) and is stable.
BREWCREW44
Member
I was thinking the same, in regards to it wouldn't hurt, but I ended up putting the 5.5 gallon batch in like a 13 gallon carboy and it's pretty hard to take gravity readings. Not the smartest idea on my behalf
marshallbertram
Member
No, that wasn't very smart of you.
A quick question: I was going to take ~a gallon and add chilis to the secondary with the nibs and leave out the coffee, as an experimental side batch. Any recommendations for a little carboy I could use to do this? I had an old Mr. Beer barrel that caused an experimental batch to get infected last time, so I want something I can rely on.
I also did not have the Servomyces Tablets, I just brewed this beer about 10 days ago. Fermentation seemed to have come to a halt but my gravity ended up being at 1.036. Would it still ferment even though there seems to be no activity (if i had left it in)? Would the tablets have made all the difference? Would a yeast starter have helped? The temps were all good at pitching time and during fermentation.
Sorry I am a bit of a novice, any advice/info would be appreciated. I am going to brew this beer again, I want to get it right, it sounds like a great beer. I guess I will still keep this batch even though the abv will be slightly under 5.
Sorry I am a bit of a novice, any advice/info would be appreciated. I am going to brew this beer again, I want to get it right, it sounds like a great beer. I guess I will still keep this batch even though the abv will be slightly under 5.
BREWCREW44
Member
According to the recipe on the first page of the post - the tablets are added with 10 mins remaining in the boil. "1.00 items Servomyces Capsule (Boil 10.0 min) Misc"
one8tvw
Well-Known Member
brewing this beer this week, but i will be using boss hogs maple bacon coffee beans, will keep everyone informed of the results
OP
OP
FermentEd
Owner, Co-Founder Pollyanna Brewing Company
Whatever nutrient you have will be fine. The yeast will love you for it.
Brewed this a few weeks ago and bottled it the other day. It smelled terrific. When is this beer going to be good and ready to drink? I put december on the box, is that too soon? I changed the hops around a little to what I had available ( Willamette and cascade).
I was thinking of trying this one next. I'm a noob home brewer, so this might be a bad idea, but I was thinking of soaking the vanilla bean and chocolate nibs in bourbon before adding them to primary.
Do you think this is OK or will it just be too much going on?
Do you think this is OK or will it just be too much going on?
