Coffee Milk Stout

[wterry]

All,

First, I have one Kettle and am a BIAG guy.

I am going to brew a Coffee Milk Stout and wonder is anyone here have done this successfully using BIAG process.

I have read some, and sure I will read more, on what and when to add coffee and lactose, but would like to see what I can learn from you all.

If I can be pointed to a recipe that would be great!

Thanks

 

[day_trippr]

"BIAG"?

 

[wterry]

Brew In A Bag....It is a one Kettle process

 

[worlddivides]

That'd be BIAB (as "bag" begins with a "B").

I have brewed a few of them. I added the lactose near the end of the boil and added cold-brewed coffee in secondary, but I know some people add coffee beans in the boil.

 

[day_trippr]

I'm going to assume someone somewhere thought it would be cute to stick an "i" in "BAG".
It didn't work

Cheers!

 

[Kickass]

Coffee, I’ve done gently crushed beans and cold brew in the primary, at the end of fermentation. both work.

My first and last lactose batch was about 15 years ago. I don’t have any value to add on that subject.

 

[mac_1103]

I usually add things like lactose at flameout. Personally haven't ever used coffee. I've read that you can get good (or bad) coffee flavor from certain roasted malts. It seems like I've done that unintentionally a time or two.

 

[BongoYodeler]

I make a coconut milk stout, adding the lactose at flame out.

My wife, who loves stouts, wanted to try brewing an imperial coffee stout a few years back. I worked up a one gallon 10% stout recipe and she picked out some caramel flavored coffee beans. She roughly crushed the beans by placing them in a plastic baggie and smacking them with a hammer a few times. She put them in a jar with a small amount of bourbon to sit for a week or so. These were added to the fermenter the same time as the wort. Only ended up with 8 or 10 flip-top bottles, and unfortunately most of them didn't carb due to bad seals. But the beer, even the flat ones, was very good.

 

[InspectorJon]

I have looked into adding coffee quite a bit. There are a lot of threads on here about the subject. I came to the conclusion that whole beans a few days before packaging was best. There are lots of options. Many folks are convinced their method is the best.

I don’t recommend putting coffee in the boil. Everything I have ever read about making coffee says don’t boil it.

Scott Janish posted A Guide To Coffee Beers a while ago about adding coffee flavor to beer. I found it informative.

 

[bailey mountain brewer]

Agree, don't boil the beans. I've done a few different coffee beers, adding whole beans at a rate of 1 oz per gallon in the fermenter a couple days before packaging gives me the flavor I prefer. As for the lactose, I don't have much to add there, last time I used lactose I added it at flame out, don't recall the volume.

 

[wterry]

I'm going to assume someone somewhere thought it would be cute to stick an "i" in "BAG".
It didn't work

Cheers!

my bad.....BIAB,,,, I did not even see my mistake, sorry

 

[G_robertus]

I don't like coffee in beer in general, but I've tried nearly every way of adding them. Boiling them is bad. Very bad. Acrid, acidic, stale roasty coffee. Crushed coffee is worse than whole beans, but whole beans don't even give proper flavour but do give the bad stuff.

Crushed cold is too intense and slightly acrid for me. Whole beans cold work best. I leave them in for 24h, any longer and you start getting bad flavours. Cold means 2-10°C btw. Room temp also works, but your results might vary.

Adding hot brewed coffee works, but you get what you might expect: stale cold coffee. Sometimes it works, like when you want to emulate Greek ice coffee, but in general I wouldn't recommend it.

Cold brew gives very good results as well. It's not the same as throwing in whole beans or crushed beans and it slightly dilutes your beer, but it works well. I'd advice you to try both methods or maybe even combine them.

Lactose you can add whenever. Boil, whirlpool, with your coffee additions, keg, etc.

 

[wterry]

I don't like coffee in beer in general, but I've tried nearly every way of adding them. Boiling them is bad. Very bad. Acrid, acidic, stale roasty coffee. Crushed coffee is worse than whole beans, but whole beans don't even give proper flavour but do give the bad stuff.

Crushed cold is too intense and slightly acrid for me. Whole beans cold work best. I leave them in for 24h, any longer and you start getting bad flavours. Cold means 2-10°C btw. Room temp also works, but your results might vary.

Adding hot brewed coffee works, but you get what you might expect: stale cold coffee. Sometimes it works, like when you want to emulate Greek ice coffee, but in general I wouldn't recommend it.

Cold brew gives very good results as well. It's not the same as throwing in whole beans or crushed beans and it slightly dilutes your beer, but it works well. I'd advice you to try both methods or maybe even combine them.

Lactose you can add whenever. Boil, whirlpool, with your coffee additions, keg, etc.

Thanks for this info. I think I will try cold brew and add at bottle time.