Coffee Porter

[Beer_belly]

How much coffee do you put in your coffee porter? When do you make the additions? Cold press or beans?

We recent made one, put four cups of cold press in for 3 days. Had a great coffee flavor before bottling and now I just have a regular ole' porter.

 

[m00ps]

I like to do 4oz of whole beans in the fermentor like a dry hop. Pleave them in for 5-7 days

 

[Beer_belly]

Do you have good results with that? Do you rack into secondary? Maybe we will try this method the next time around.

 

[m00ps]

Ive never bothered using a secondary just for coffee. 4oz is a pretty good amount for me. Ive done a coffee blond ale and cut it down to 3oz since its pretty assertive. But for the large amount of flavors already in porters, ive foudn 4oz is good

 

[bayoujeeper]

Here is what I use for my coffee porter, I add this when I keg it. Coarsely grind 8 oz of coffee beans. Put the coffee beans in a French Press
Add about 4 times as much water to the vessel as coffee beans, which translates to 4 cups in this case.
Cover your vessel with foil or plastic wrap, then throw it in the fridge for 12+ hours.

 

[CTS]

I had made a Russian Imperial Coffee Stout a few yrs back....for the coffee I cold brewed it.

I have to mention that this is NOT just brewed coffee that is cooled down. Totally different brewing method, more like steeping coffee beans.

I put 2 cups of the coffee In a secondary and racked on top of that. The coffee flavour is perfect for myself, and i like strong coffee.

I also let it sit in the secondary for 6 months, but that was just more so for the beast of a beer that it was.

 

[Calder]

2 to 4 ozs whole beans in the fermenter for 6 days. Works great.