Coffee in a stout

[Whoisbeau]

Adding coffee to a stout, in a 5 gallon beginner extract batch. How do I get the flavor of the coffee in the beer. Vodka tincture in the secondary?

 

[giraffe]

There are many ways, but this works well:

Use 4oz of beans in a thick cold extraction/cold brew. Be as sanitary as possible. Add to beer at bottling time/kegging time.

 

[olotti]

I use 5 oz of beans I like to find a low acidic bean like Columbia or even an espresso bean then measure out 3 oz and crush with a rolling pin and leave the the other 2oz whole and then take all the beans and soak in vodka for 2 days then I'll just dump everything in primary. Gives a nice coffee flavor that lasts awhile without any added acidity that I got from using grounds during flameout.

 

[C-Rider]

I use 8 oz of cold brewed coffee in the bottling bucket for 2 galllons. Done many times. First time add to taste.

 

[microbusbrewery]

Basically the same as giraffe and c-rider, I cold brew based on the process outlined on an AHA Zymurgy article, https://www.homebrewersassociation.org/how-to-brew/cold-brew-coffee-adding-coffee-beer/

I like to use African coffee as they don't have the jalapeño character that's common in South American coffee.

Coffee Toddy
3 oz coarsely ground coffee
3 cups chilled RO water
Cold brew for 24 hours in the fridge with a French Press. Add at kegging/bottling

 

[C-Rider]

Basically the same as giraffe and c-rider, I cold brew based on the process outlined on an AHA Zymurgy article, https://www.homebrewersassociation.org/how-to-brew/cold-brew-coffee-adding-coffee-beer/

I like to use African coffee as they don't have the jalapeño character that's common in South American coffee.

Coffee Toddy
3 oz coarsely ground coffee
3 cups chilled RO water
Cold brew for 24 hours in the fridge with a French Press. Add at kegging/bottling

Living in Hawai`i I always use Kona Coffee locally grown.

 

[MagicMatt]

I've tried many methods of doing this - cold brewing coffee (both at room temp and fridge temps) and then adding the liquid to the beer, using pre-made cold brew concentrate, vodka tinctures, etc.

The best (and easiest!) method I've found is to "dry bean" 2 oz of whole espresso beans right in the fermentor at room temps for 48-72 hours. I've also put the beans in a nylon hop sack and tied it off with floss to hang in a keg for the 2 days. It works great, and you'll get all the coffee aroma and taste you can handle without any bitterness!