Coffee Grounds and Roasted Barley

[GundyGang1]

I brewed an Imperial Stout that had about 7% roasted Barley, which gave it a good, but more intense roasted coffee flavor than I wanted. The next one I do I want to add actual coffee grounds to the secondary. If I do this, should I decrease the amount of roasted barley, thinking it will give off similar flavors and make it too intense if I keep RB as high as I have it...?

 

[m00ps]

I would advise against using coffee grounds. The initial coffee character can be good, btu it quickly becomes astringent IME like when you leave a pot of coffee on the hot plate all day. Most people here will either recommend using a cold brew extraction or adding whole beans into the fermentor. I personally much prefer adding 3-4oz whole coffee beans like a dry hop. The coffee flavor I get from this seems to be better rounded and more aromatic than cold press. Less roast flavor, more nutty coffee flavors

If you felt the roasted flavors were too high with 7% roasted barley id definitely cut it back especially if using actual coffee as well. Or, find a chocolate, or pale chocolate malt and sub like 50% of it to get less intense roast flavors

 

[GundyGang1]

Thanks for the advice! What's your process for whole bean? Thinking I might try that. How much for a 5 gallon imperial stout, around 10% and wanting it to be there, but not overpowering.

 

[m00ps]

i use 4oz for stouts and porters and 3oz ofr lighter beers if I want coffee flavor. 5-7 days before bottling seems to work well. Could do longer for more flavor I guess

 

[GundyGang1]

How do you sanitize?

 

[GundyGang1]

And is your name in reference to Seinfeld?

 

[GundyGang1]

And is your name in reference to Seinfeld?

 

[m00ps]

Yeah from the bubble boy episode

I just toss teh beans in and havent had an issue with sanitation. Im pretty confident in the beer not getting infected for 2 reasons. First, the beer is already fermented out so its not a sugary wort that vulnerable to infections. Second, I always use a fresh vacuum sealed bag of decently high quality coffee. If I dont have any sealed bags around, I just go out and buy some at the store. Say what you will about starbucks being the BMC of the coffee world, but at least I know their equipment is clean.

 

[brewfarmDan]

i use 4oz for stouts and porters and 3oz ofr lighter beers if I want coffee flavor. 5-7 days before bottling seems to work well. Could do longer for more flavor I guess

My Mild Brown Ale (slightly darker than Newcastle) has a hint of Coffee and I would like more. Do you think 3 oz/5 gallon is where to start?

 

[m00ps]

maybe start with 2 oz for a hint. I use 3oz in a coffee kolsch that has the coffee featured pretty predominantly. Not really a kolsch with the anti-reinhetushguvniosdjtiogt coffee additions but whatever. Kolsch yeast and going to lager it