Coffee Stout

[Bopper]

Hi All,

I am brewing a coffee stout tonight. I will be using whole coffee beans. What are your opinions on how to add the coffee?

Ground in the boil?
While in primary?
Whole in secondary?
Brewed in secondary?
Brewed at botteling?

Thanks!

 

[cweston]

Brewed at bottling seems to be the method of choice here.

 

[Bopper]

Thanks. How much would you add? I don't want to it to be overpowering...yet I know it will fade with time so I don't want to skimp on it too much either.

 

[Darth Konvel]

I have yet to add coffee to a brew (which is a bit of a suprise, concidering how much I love the stuff), but I just wanted to throw in my advice to add it at any time you are comfortable with, with the exception of the boil. Boiled coffee doesn't taste all that great

 

[Walker]

Thanks. How much would you add? I don't want to it to be overpowering...yet I know it will fade with time so I don't want to skimp on it too much either.

If you are adding it at bottling time, you have the luxury of adding a little, mixing it up, and tasting it. Keep doing this until you have the amount you want.

My espresso stout is supposed to be BIG on coffee flavor, and I used 16 oz of brewed, black-as-sin, italian espresso in it. I think I'll up it to 20 oz next time.

-walker