Coffee Stout

RauelDuke · Sep 14, 2012

I'm looking to brew a coffee stout and am wondering what is the best way to get the coffee flavor into my beer. I was thinking that about just adding some coffee beans to the secondary, kinda like dry hopping it. Hopefully someone with a little more experience can weigh in.

GilSwillBasementBrews · Sep 14, 2012

When I did one I cold brewed coffee for a few days then added it to secondary. Had good strong flavor.

david_42 · Sep 14, 2012

Coarse-grind the beans and add them to the secondary.

If you use cold-brewed coffee, you can add it a bit at a time to get the right mix.

Skagdog · Sep 14, 2012

http://www.americastestkitchenfeed.com/do-it-yourself/2011/08/how-to-make-cold-brew-coffee/

Excellent write up on cold brewing coffee. I've got a stout in the secondary with a split vanilla bean in it as I type. My plan is to add the cold brew on bottling day. I did a test cold brew just to get the timing down. It's good stuff. I don't plan on salting the coffee I add to my brew.

SouthBay · Sep 14, 2012

There's a Founders Breakfast Stout clone recipe on here that uses coffee. I suggest starting there: when i tried it, the recipe was really good. In that, I put course grind grains in the secondary.

Yooper · Sep 14, 2012

Besides the coffee, certain recipes have black malt (instead of roasted barley) and they have a distinct "coffee" flavor to them. My oatmeal stout has that "coffee roasty" instead of "stout roasty" flavor, if that makes sense. A recipe with black malt (not much) and some pale chocolate malt, along with real coffee beans or cold brewed coffee would definitely bring that flavor to the forefront.