Coffee Cream Ale

[A1sportsdad]

Made a coffee cream ale. Took 3 weeks in the primary then transferred to the secondary where the coffee was added. Coffee was supplied as part of the kit. Recipe said to add between 2 to 4 oz depending on how strong you want it. I chose to use 3 oz. Tried to grind it course. Left it 2 weeks on the coffee. Bottled it and now 2 weeks later tried my first. Good, but kind of a harsh after taste. Not sure what to attribute it too. Could be too much coffee, too long on the coffee, too fine a grind, etc. Anybody have a similar experience? Any thoughts?

 

[Pappers_]

I've never added coffee to a base beer similar to a Cream Ale, but I would suppose that a lighter beer like a cream ale might require a lighter hand on the coffee than a big stout. The flavors in the stout are robust and the coffee would blend in more, where the more delicate flavors of the cream ale might be overwhelmed by the coffee more easily, leading to an impression of harshness.

But that is all conjecture, as I said - I've not added coffee to light beer.

 

[Hoppy2bmerry]

How fine did you grind those beans?

 

[Dgallo]

Coffee can come off astringent if you’re grind is too fine and if it’s a dark roast coffee.

If you make it again, I swear by using whole beans as if they were a dryhop. This seems to give a lot of aroma and flavor without any of the off flavors associated with coffee like thinning it out or making it bitter

 

[RM-MN]

Made a coffee cream ale. Took 3 weeks in the primary then transferred to the secondary where the coffee was added. Coffee was supplied as part of the kit. Recipe said to add between 2 to 4 oz depending on how strong you want it. I chose to use 3 oz. Tried to grind it course. Left it 2 weeks on the coffee. Bottled it and now 2 weeks later tried my first. Good, but kind of a harsh after taste. Not sure what to attribute it too. Could be too much coffee, too long on the coffee, too fine a grind, etc. Anybody have a similar experience? Any thoughts?

While I don't know how a coffee cream ale reacts I do know that my porters and stouts are pretty harsh at 2 weeks and become less so with time. Good luck with your beer and keep us informed as to whether time makes it less harsh.

 

[bracconiere]

funny this thread popped up, right after another one, about something completely different....

 

[Pappers_]

funny this thread popped up, right after another one, about something completely different....

I'm so confused . . . .

 

[bracconiere]

I'm so confused . . . .

i'm glad it's working, lol "you don't want this dewey!"

https://www.homebrewtalk.com/forum/threads/piss-beer-beer-with-pee-in-it.672656/#post-8727921

 

[A1sportsdad]

How fine did you grind those beans?

I tried to do a course grind, but don’t have a burr grinder so it’s all just kind of guess work.

 

[A1sportsdad]

Coffee can come off astringent if you’re grind is too fine and if it’s a dark roast coffee.

If you make it again, I swear by using whole beans as if they were a dryhop. This seems to give a lot of aroma and flavor without any of the off flavors associated with coffee like thinning it out or making it bitter

I like the idea or maybe just crush them a bit to get them cracked open without getting any fine grind.

 

[A1sportsdad]

While I don't know how a coffee cream ale reacts I do know that my porters and stouts are pretty harsh at 2 weeks and become less so with time. Good luck with your beer and keep us informed as to whether time makes it less harsh.

Never even thought about time as a factor once bottled. Will let you know if it mellows some.

 

[Saunassa]

I like the idea or maybe just crush them a bit to get them cracked open without getting any fine grind.

Like when you do a partial mash with unmilled grain. Baggie and a rolling pin to just break them up.

 

[NGD]

Never even thought about time as a factor once bottled. Will let you know if it mellows some.

Coffee beans tend to give up their flavors pretty easily. Whole or cracked beans would likely work much better for this style.
You will find time changes the flavors of many beers. I’ve had beers go from undrinkable to barely tolerable after a month or two.

 

[A1sportsdad]

While I don't know how a coffee cream ale reacts I do know that my porters and stouts are pretty harsh at 2 weeks and become less so with time. Good luck with your beer and keep us informed as to whether time makes it less harsh.

You were so right. It’s been 2 weeks since it finished carbonating, since I first tasted it, and it definitely has mellowed. No longer the harsh aftertaste. Pretty good now. Thanks for your input. [emoji1303]