Coffee in beer...why not beer in coffee?

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devilishprune

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So for some reason today, I was inspired to try something new. I recently got a french press so naturally I've been trying to devise ways to incorporate it into the brewery. I was thinking about the ideal coffee grain to water ratio, when it struck me that I should put some barley in here and try it out.

So I was off.

I have a lot of ingredients kicking around in the old brewing closet, so I thought that I could spare a few grams to try something different. I settled on 5 grams of Special B, because I had no idea about what to try or how much. I thought that the dark fruitiness of the special b would go well with coffee. I originally thought to just add the coffee and malt at the same time, but fearing excess tannin extraction I opted to add the grains first, lauter the wort and then combine the two.
http://flic.kr/p/8M5qxF

So I measured out 5 grams of special b and smashed it with a pot (didn't want to get the grain mill out for this small amount.) Since I was working with metric for the moment, I didn't know what ratio I should use of water to grains, so I just put in about 45 mL of water at 158. Hit my mash temp almost, but then it dropped fairly quickly.

http://www.flickr.com/photos/[email protected]/5104602835/in/photostream/

In the interest of time, I let it steep for 5 minutes or so before I lautered. No vorlauf necessary.

http://www.flickr.com/photos/[email protected]/5104602951/in/photostream/

Here you see the first runnings:

http://www.flickr.com/photos/[email protected]/5105198818/in/photostream/

Then I went ahead and brewed up my coffee as usual. It was a bit weak today, I used the ratio of 1 g/oz water.

http://www.flickr.com/photos/[email protected]/5105198958/in/photostream/

Then I combined the two:

http://www.flickr.com/photos/[email protected]/5105199090/in/photostream/

The verdict?

Next time, make more "wort". There is a slight hint of some caramel sweetness here, but relative to the large amount of strongly flavored coffee, it can't really stand up. I might try again later today or next week, and I'll be sure to update.
 

Zamial

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I had a very similar thought after having 2 bottles of Founder's breakfast stout. Now I am not a heavy eggs and beer kinda guy but I do, occasionally like the combo. The Founder's BS was really good and it kick started the brain...(prob not so good lol)

I am planning to brew up what I am calling a "Breakfast Stumbler". It will be an oatmeal stout with real coffee added in. (I will cold steep it) I will also use Water Joe in addition to the coffee to bring it caffeine wise, in line with a real cup-o-joe. The recipe will also have some caramel hops(<-supposed to be caramel malt) in it and lactose for a hint of sweet. I will shoot for the 4.5-5% range.

I think these are going to be used for camping next summer w/ breakfast or for that "extra long day of binge drinking." They may also be good as "the morning after/hair of the dog" kinda thing.

I do realize that the above idea is not original to me and not exactly what you are up to but I felt I would share my plan since it seems kinda similar...best of luck to you!
 
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devilishprune

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I have plans for a breakfast stout some time in the future, because I love the founder's one. This was sort of the opposite take for me.

What are caramel hops? Do you mean caramel malt?
 

nutty_gnome

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Lol. The Title of this thread is: Coffee in beer...why not beer in coffee?

I immediately thought:
Answer: Then you're an alcoholic if you need to spike your coffee with beer.
 

BendBrewer

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For what it is worth I use the French Press to make hop tea that I add to the fermenter with chilled wort. Works great.

Why not try brewing coffee with some unhopped wort? I might give that a try next weekend.
 
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devilishprune

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Lol. The Title of this thread is: Coffee in beer...why not beer in coffee?

I immediately thought:
Answer: Then you're an alcoholic if you need to spike your coffee with beer.
Don't be silly, that's what bourbon is for.

For what it is worth I use the French Press to make hop tea that I add to the fermenter with chilled wort. Works great.

Why not try brewing coffee with some unhopped wort? I might give that a try next weekend.
This was partially what I was thinking. I went with some specialty grains, but next time I make a starter or brew beer I might reserve some of the wort to make coffee.
 

wedge421

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Unless its a gigantic imp stout I dont think beer will really bring anything to coffee since in general coffee tends to have a much stronger flavor profile. The reason we add small amounts of coffee to beer is to add a little bit of flavor to compliment the stronger beer characters. But hey whatever works.
 
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