Coffee in stout. What is best?

[Laughing_Gnome_Invisible]

I apologise for not searching as much as I should. I'm brewing a stout right now (coming to a boil) and have decided to add coffee for the missus.

What, in your opinion is the best way? Near the end of the boil? Cold in the secondary? Any other suggestions?

It's a simple oatmeal stout with no roasted barley (A spur of the moment brew) 10 gals.

 

[Laughing_Gnome_Invisible]

Sorry for the VERY early bump, but this is kinda urgent!

 

[TheMan]

I have never brewed one...but I have always added things like that just before the end of boil. 5 mins left or so. That's how I do it for chocolate stouts and vanilla.

Sorry I have no real experience with coffee in beer, but figured any nudge would help you lol

EDIT: Did a quick search for you, most say to brew some coffee and throw it in the secondary after cooled. I would go with this.

 

[Laughing_Gnome_Invisible]

I have never brewed one...but I have always added things like that just before the end of boil. 5 mins left or so. That's how I do it for chocolate stouts and vanilla.

Sorry I have no real experience with coffee in beer, but figured any nudge would help you lol

I appreciate the bump!!!

I'm probably going to do it cold in the fermenters now. I'll split it into two, one for me, one for the missus (With coffee). And I'll have time to do the research.

Of course, it might have been different if all those buggars out there would have chimed in sooner!!

 

[bob1852]

I usually drink beer when I'm brewing, not coffee...

Does that help?

 

[FromZwolle]

i just carbed up my coffee stout, added about a cup of cold brewed coffee to half my batch at bottling and it turned out fantastic.

 

[Shooter]

I'm just surprised at the serious nature of a post from LGI!!! I'm gobsmacked!

 

[TheMan]

I'm sure you can find this easily by yourself, but here is what I found right off the bat with a quick search

https://www.homebrewtalk.com/f12/how-add-coffee-stout-93995/

Might help your decision.

 

[kjjohns5]

I add whole beans to the secondary. Let it sit on like 6 oz of French Roast (I like the dark roasted beans because they're less acidic and have a strong aroma) for 1-3 days. I made a stout that I bottled last night and it was on that much coffee for just 24 hours and it had a very strong coffee flavor and aroma. 3 days and it would be quite dominant.

 

[worstbrewing]

This may be a bit late, but when I made my Java Stout, I threw in 1 whole cup of ground beans at the last 5 minutes of the boil and let it stay till I chilled/transferred. In the future, I would use less coffee as it was very, very bold but everyone who tried it (and liked coffee) absolutely loved it.

 

[Laughing_Gnome_Invisible]

Thanks guys!! Sounds like cold was the way to go all along! I like the sound of whole beans too! I'm really looking forward to trying this.

As for Shooter.... I'm having a camera shoved up my rear end tomorrow. I'll make sure I send him pics to show my gratitude.

 

[rico567]

The last batch I made was the Founders Breakfast Stout clone in Recipes/Stout. It calls for grounds thrown in at flameout and cold-steeped coffee in the secondary. I thought the second part was too much, so I threw in 2 oz. of Papanicholas French Roast (I ground it to the drip consistency) at flameout, and when I bottled, it tasted good, nice coffee presence without being overwhelming. Have to see how it turns out after conditioning.

 

[Shooter]

Thanks guys!! Sounds like cold was the way to go all along! I like the sound of whole beans too! I'm really looking forward to trying this.

As for Shooter.... I'm having a camera shoved up my rear end tomorrow. I'll make sure I send him pics to show my gratitude.

Well then, sounds like we'll BOTH have something to look forward to, won't we?

 

[david_42]

I don't boil coffee for drinking, so I don't boil it in the wort. Seems to come on strongest if you put it in the fermenter shortly before kegging.

 

[Cjtabares]

I am doing a kit called opus ten right now which is a chocolate coffee stout. It says to add a cold brewed coffee right before bottling. If that helps at all

 

[Laughing_Gnome_Invisible]

I am doing a kit called opus ten right now which is a chocolate coffee stout. It says to add a cold brewed coffee right before bottling. If that helps at all

It does help....And welcome to the forum with your first post!!! I don't think I've ever popped a brewer cherry before!

 

[sportscrazed2]

I just tried one of the best beers i've ever had today. It's called Hell's Black Intelligencer
from 3 floyds today. I heard the coffee is called Intelligencia coffee i would try tht

 

[sportscrazed2]

somehow got double post

 

[Cjtabares]

It does help....And welcome to the forum with your first post!!! I don't think I've ever popped a brewer cherry before!

Lol thanks for the welcome. I hope my beer comes out good it will be my 1st partial mash, just moved it I to the 2nd fermentation so another 4 weeks and I will find out.

 

[Sithdad]

Just to throw my 2 cents in. When I made my coffee stout I added cold steeped coffee to the bottling bucket. Very strong coffee flavor for months. I added a little extra coffee and thought, "If it's too much I'll let it sit. Better to be a bit heavy and let it sit than not enough and not be able to do anything about it". I think it took nearly 6 months before the coffee flavor faded enough for me to be happy with it.

 

[dmbGator]

Ok so the way I make Coffee Stout is to take a half gallon of water and steep it (put it in a grain bag and leave it in a container for about 4 days before putting it in the secondary. When I transfer into the secondary, I just add the half gallon of coffee mix. I use 2 cups of coffee for 5 gallons of beer.

 

[adamjab19]

Ok so the way I make Coffee Stout is to take a half gallon of water and steep it (put it in a grain bag and leave it in a container for about 4 days before putting it in the secondary. When I transfer into the secondary, I just add the half gallon of coffee mix. I use 2 cups of coffee for 5 gallons of beer.

Be sure to boil the water you are using to cold press to sterlize it. So boil the water, let it cool and then use the sterilized water to cold press.

 

[dmbGator]

sorry forgot to mention that, just kind of second nature

 

[Sithdad]

I put my water & ground coffee into my stainless steel KitchenAide mixer bowl. Covered and put it into the fridge for at least 24 hours. Then I just poured it through a coffee filter into another container before adding it to the bottling bucket.

 

[bruachan]

drybean

 

[kjjohns5]

Whole bean, I will continue to say, has been the easiest way, IMO. 4-6 oz in a muslin bag, for 1-3 days in the 2ndary. Its amazing what whole beans have to offer. I had a robust porter through a randal that had whole bean coffee in it, it was INCREDIBLE how much coffee flavor came off of those whole beans. So much aroma and coffee taste.

 

[dedhedjed]

coarsely crushed in a muslin bag added to fermenter...done a few stouts like that, and have a coffee porter that i'm bottling tonight...

 

[Laughing_Gnome_Invisible]

drybean

Another first post in this thread!!! You sure don't like to type much, do you!?

Thanks for the comment though. Instinct tells me milled beans, but romance tells me whole bean...... I was going to split this into a stout for me, and coffee stout for the missus.

I think I'll change my plan, 5 gals milled coffee stout and 5 galls whole bean stout. I'm gonna make this an experiment now.

 

[dedhedjed]

Another first post in this thread!!! You sure don't like to type much, do you!?

Thanks for the comment though. Instinct tells me milled beans, but romance tells me whole bean...... I was going to split this into a stout for me, and coffee stout for the missus.

I think I'll change my plan, 5 gals milled coffee stout and 5 galls whole bean stout. I'm gonna make this an experiment now.

Nice! report back...I've always done coarsely crushed...I'm very interested to hear the results...I LOVE COFFEE BEERS!

 

[user 40839]

coarsely crushed in a muslin bag added to fermenter...done a few stouts like that, and have a coffee porter that i'm bottling tonight...

This. My game plan has been put beans in ziplock bag, go over them with a rolling pin to coarsely crack them, then cover them with vodka for 10 mins. All that just gets dumped into secondary. Just like hops, they'll float about for a little bit, then drop out.