Coffee Stout (raw beans vs steeped beans)

[gerryhz]

Attempting this recipe I whipped up

Ingredients

13 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.5 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 5.9 %
1 lbs Special Roast (50.0 SRM) Grain 3 5.9 %
1 lbs Wheat, Roasted (425.0 SRM) Grain 4 5.9 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.9 %
8.0 oz Special B Malt (180.0 SRM) Grain 6 2.9 %

1.00 oz Galena [12.50 %] - Boil 60.0 min Hop 7 33.3 IBUs

1.00 tbsp Irish Moss (Boil 15.0 mins) Fining 8 -
5.00 tsp Yeast Nutrient (Boil 0.0 mins) Other 9 -

2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10 -

6.00 oz Panama coffee beans (natural washed processed - medium roast) (secondary) Flavor 11-


Mash 156F for 45mins

batch sparge with 2 steps at 168F

Secondary
Fermenter will be divided in two to rack in two fermenters for 7 days

2 days before bottling
Fermenter one will have 3 oz coffee beans (crushed inside a sanitized muslin bag)

Fermenter two will have steeped coffee from 3 oz. The coffee beans will be steeped for 6-8 hours at room temperature, then add brewed liquid to fermenter


cold crash for 24 hours at 34-40F

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So basically doing this experiment to see which method yields better smoothness, and coffee aroma. Spoke to Randy Mosher, and he strongly recommended for the room temperature steeped coffee. But since there is tons of recommendations to just simply add the beans to the finals days of secondary, want to see which method is better.

 

[dkennedy]

Sub'd, been wanting to build a coffee blonde (loved Schlafly's), curious to see your results.

 

[gerryhz]

Results:

The steeped version had less coffee aroma/taste, but very sharp subtle coffee taste

The whole beans version had more coffee aroma and taste, but not as pronounced as I was aiming for. Perhaps I will leave the beans two days longer so it can acquire more coffee essence.

 

[SevenOaks]

I've done this several ways and what had worked best for me is adding 3-4 oz, whole dark roast beans to secondary for 5-7 days.