does caffeine ferment out?

[LexxTalon]

Kind of a silly question... but I couldn't find anyone who's addressed it yet. Going over recipes... I see several that use Black Tea. Cool concept... but I assume that means that the final product is caffeinated... right? Or does it magically ferment out?

I like the little details... heh!!

 

[brewhooligan]

As far as I know, fermentation doesn't remove the caffeine. If it's a concern, you can always use decaff.

 

[thisgoestoeleven]

You use 2-3 cups of strongly brewed coffee or tea for a 5 gallon batch of beer. I wouldn't worry too much about the caffeine content of a 12 oz bottle.

 

[LexxTalon]

Not worried at all... in fact I think it's kinda cool to have a caffeinated cider... just curious.

 

[frazier]

"Caffeine is proof that God loves us, and wants us to pay attention." ~ Someone other than me

 

[NorthRiverS]

Last year I made an Espresso Porter. I kind of felt the caffeine negated the sedative effects of the alcohol.

NRS

 

[IanJ]

I tried Sixpoint's Berserker Bock last night, which was definitely caffeinated... and definitely a good thing.

I wonder if the process of cold-pressing vs boiling coffee would impact the caffeine ultimately, though.

 

[Denny's Evil Concoctions]

Last year I made an Espresso Porter. I kind of felt the caffeine negated the sedative effects of the alcohol.

NRS

Sounds like you needed a higher OG then.

 

[PanzerBanana]

The caffeine in tea is no where near what you would find in a standard cup of coffee.

 

[lumpher]

no, caffeine doesn't ferment out. aging blends it in, and it attenuates, but it's still there

 

[Golddiggie]

Sounds like you needed a higher OG then.

+5 on that...

I have a recipe that will include coffee as a significant flavor element... It's probably some time off though... Planning on at least 8 cups of strong coffee post fermentation... I'm also planning on using coffee instead of water, to make the priming solution... It's a 5 gallon batch, with an ABV of ~8.5%... I'm sure the caffeine won't be enough to offset the sedative effects of the alcohol in that one, but it might reduce it slightly... So you can drink more of them... It could be my first brew to come out of a stout tap (on nitro) when I get the keezer built (next place I live)... :rockin:If I do that, I'll not need the priming solution, so I'll probably just add more coffee as I'm kegging it, to blend in while carbonating... Or I could still carbonate with sugar, and then push with beer gas...

 

[davesrose]

Planning on at least 8 cups of strong coffee post fermentation... I'm also planning on using coffee instead of water, to make the priming solution... It's a 5 gallon batch, with an ABV of ~8.5%... I'm sure the caffeine won't be enough to offset the sedative effects of the alcohol in that one, but it might reduce it slightly...

I have an imperial oatmeal coffee stout on tap now. It's 11.5 ABV, and I tried to get a dark roast blend that would add enough robust and dark qualities. I think you get more coffee flavor (and caffeine) from secondarying ground coffee:3-4 ounces....like a hophead...the more grounds, the better for a coffeehead

 

[Denny's Evil Concoctions]

Just a warning but to much caffeine mixed with high Alc content can do funky things to blood pressure.

 

[TheSeether]

The best coffee flavor I've had came from dumping chilled espresso into the secondary about a week prior to bottling. The caffeine was tangible in the end product.

 

[Golddiggie]

Just a warning but to much caffeine mixed with high Alc content can do funky things to blood pressure.

Probably doesn't know if it's coming or going... Depressant and stimulant in the same gulp... :rockin:

I'd be looking more for flavor than any caffeine effect in my brew... Going to be a while before I make anything with coffee in it anyways (for a beer) so I have plenty of time to figure things out...

 

[Denny's Evil Concoctions]

If you want more coffee flavor than caffeine use DARK blends. "Mild" blends actually have more caffeine. The extra roasting to make a dark roast reduces caffeine levels.

 

[Golddiggie]

If you want more coffee flavor than caffeine use DARK blends. "Mild" blends actually have more caffeine. The extra roasting to make a dark roast reduces caffeine levels.

See, now THAT'S the kind of great info that keeps the site going...

Now, should you go for a coffee roast/blend that you like to drink, or will the other flavors cover up most of that? I usually go for more medium roast coffee beans, but I could get some dark, and try it out (before putting it into a brew)...

 

[Denny's Evil Concoctions]

I'd probably go dark, but trial and error might be needed here. (also an excuse to brew more beer). For maximum flavour, do not add coffee to the boil. Brew it separately and add to the fermenter, with or without the grains. Coffee gets nasty when water over 90-95c gets used. Think drip vs percolated.

Alternatively you could just add instant coffee to primary, but that seems like blasphemy.

 

[Golddiggie]

I'd probably go dark, but trial and error might be needed here. (also an excuse to brew more beer). For maximum flavour, do not add coffee to the boil. Brew it separately and add to the fermenter, with or without the grains. Coffee gets nasty when water over 90-95c gets used. Think drip vs percolated.

I have my coffee maker specifically dialed in to make great coffee... Hot plate set to the lowest setting, etc... Makes great coffee every time... I also like it on the stronger side (compared with most you get while out)...

Alternatively you could just add instant coffee to primary, but that seems like blasphemy.

BLASPHEMY!!! BLASPHEMY!! I would sooner use pre-hopped malt extract... I would sooner send my tool through the Barley Crusher at it's narrowest gap... I would sooner ferment ale yeast at 100F, and then bottle after a week...

I think you get the point...