coffee or chocolate extract

[wzd]

Tried searching some, but the word extract kills it.

Anyway the question is does anyone have experience with using either commercial or homemade coffee or chocolate extracts as an adjunct? Was reading elsewhere about homemade extracts using vodka/coffee and vodka/cocoa, and of course thought of applying such to beer

 

[jake-k]

Let me preface this with I have no idea, however I think it would be best used in either secondary, or if you don't use a secondary, at kegging/bottling time. It could really enhance a nice porter or stout. Sounds like a good experiment. If you try it I would love to hear the results.

 

[menotu]

Tried searching some, but the word extract kills it.

Anyway the question is does anyone have experience with using either commercial or homemade coffee or chocolate extracts as an adjunct? Was reading elsewhere about homemade extracts using vodka/coffee and vodka/cocoa, and of course thought of applying such to beer

try looking up tincture, its the process of flavoring a liquor, vodka used alot, with something else. They use the vodka to sterilize what you want to use in your beer. Also for coffee look into adding cold brewed coffee. hope it helps you find what your looking for.

right now i have 4 oz of cacao nibs and 2 vanilla beans sitting in 6 oz of vodka that im planning to add to a stout im getting ready to brew.

 

[zam216]

I just recently brewed a breakfast stout where I had to add coffee in to my secondary. What I did is before cold brewing the coffee I boiled the water and the mason jar I kept it in. I cooled the water to room temp and added the coffee. This in theory should have killed any nasties outside of the coffee grounds themselves. I sealed it and let it sit for 12 hours and then strained it into a sanitized glass through a coffee filter that I sprayed down with star san. I then poured into my secondary and racked on top of it. So far no signs of infection just a wonderful coffee flavor for your beer.

With my chocolate stout I also had to add cocoa nibs where I soaked them in vodka for a week and pitched them strait in to the primary.

 

[wzd]

I did add cold brew coffee to my last stout, and it worked well. I've since read about coffee extract (tincture) being used for other cooking purposes, and read recipes with vodka/coffee, and long steep times. I'm going to try it, rather than adding cold brew coffee and see how it works.

Missed the cacao nibs in vodka but found some posts now. Going to try that also.

I figure using the tinctures will let me experiment with ratios on a small scale! Not sure if there is a downside compared to directly dropping coffee, etc. in the secondary.

 

[Queequeg]

I had used little pod chocolate extract. it works well.