Coffee Stout in the tank

[Happywanderer]

This is my stout I just brewed up today. Will be adding some cold-brewed coffee at bottling time. Maybe a quart? Two?

Actually hit ALL my numbers dead on. That's a first. Probably should have up'd the flaked barely and/or the carapils. Color and aroma/flavor were great when I sipped my sample.

HOME BREW RECIPE:
Title: Coffee Stout
Author: Paul S.

Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.057
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.073
Final Gravity: 1.020
ABV (standard): 6.99%
IBU (tinseth): 50.81
SRM (morey): 37.93

FERMENTABLES:
11 lb - United Kingdom - Pale 2-Row (69.8%)
1 lb - United Kingdom - Chocolate (6.3%)
2 lb - United Kingdom - Brown (12.7%)
0.5 lb - United Kingdom - Crystal 60L (3.2%)
0.75 lb - Flaked Barley (4.8%)
0.5 lb - American - Carapils (Dextrine Malt) (3.2%)

HOPS:
0.75 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 33.96
0.75 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 15 min, IBU: 16.85

MASH GUIDELINES:
1) Sparge, Temp: 151 F, Time: 60 min, Amount: 5 gal, Single Batch Sparge
Starting Mash Thickness: 1.27 qt/lb
***Opened up at 30mins and stirred/added 1 gallon 170* water to bring temp back to 151 ... it had fallen to 150***

OTHER INGREDIENTS:
2 qt - Cold Press Coffee, Type: Flavor, Use: Bottling

YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 68 - 70 F
Pitch Rate: 1.0 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Marina, CA Water Report
Ca2: 46
Mg2: 18
Na: 75
Cl: 103
SO4: 56
HCO3: 220
Water Notes:
Straight tap water used...Campden didn't get delivered in time.

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-01-30 04:02 UTC
Recipe Last Updated: 2015-01-29 21:15 UTC

 

[BlueHouseBrewhaus]

Go ahead with the cold brew at bottling. Have 2 qts ready but add a bit at a time and taste as you go. I did a qt in my last stout and it took 4 months to mellow out. It all depends on the coffee you use.

 

[PhillyMike]

I agree with BlueHouseBrewHaus, add the coffee in small doses and taste as you go. Leave a day in between each addition to make sure everything melds together, flavor wise.

I just kegged a mocha stout and only needed 1 cup of cold brew coffee. It's a matter of personal taste.

 

[Happywanderer]

Huh. Ok, I'll start small. Somewhere around 2 cups.

Question - do you boil your cold-brewed coffee before adding? Or am I being too paranoid about infection?


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[BlueHouseBrewhaus]

Boil the water you will use, cool it down and place it in a sanitized container. Then add the ground coffee to this water and stick it in the fridge overnight. Everything will be sanitary. I usually put the grounds in a sanitized hop bag so I just pull the bag out when I'm ready and the cold brew is all set to go.