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COFFEE
Hey guys im new to this but can someone help me. I want to to brew a pale ale with a coffee flavor. The other day i was drinking a Sierra Nevada pale ale and i had a coffee from 7eleven (it was early) it was a hazelnut coffee. i let my coffee cool down and i went to town on both my beer and coffee....it was so good.
i need to make something like that....please help
There are many schools of thought when it comes to adding coffee to beer. There's fresh ground coffee in the boil, cold brewed coffee added to the primary, and fresh brewed coffee added just before bottling. I tend to be the later. I added 17 oz. of fresh brewed espresso to my Imperial Stout just before kegging and it came out wonderful. I'm sure you'll hear about the other styles for other brewers here. You'll have to be the judge.
Good luck,
Wild
I will agree with Wild here, the times I have added coffee to a porter, I did in the end of boil. I got a very bitter result. I would add a cold steep to secondary, or at bottling would be best.
In my opinion it would be a huge mistake to boil coffee at all unless you like acrid astringent mouth puckering bitterness. After boil or cold infusion would be the way to go.
I've never brewed using coffee, but from my years as a chef I know you don't add anything with any astringency or high salt content at any time when there will be reduction of host liquid.
Salt goes in soups last.
I would say toss it in during secondary or before bottling, as what may taste fine when you have 5.5 gallons could be awful at the same ratio in 5 gallons.
what methods has everyone found to be successful in cold brewing coffee?
just let it steep in room temp water in a french press? for how long?
thirsty wrote:
I will agree with Wild here, the times I have added coffee to a porter, I did in the end of boil. I got a very bitter result. I would add a cold steep to secondary, or at bottling would be best.
when you say cold steep you mean let the boiled coffee cool down then add it the the secondary? and if i were to add it @ bottling do you mean the bottling bucket (sorry im new @ this)
hopp-e- wrote:
thirsty wrote:
I will agree with Wild here, the times I have added coffee to a porter, I did in the end of boil. I got a very bitter result. I would add a cold steep to secondary, or at bottling would be best.
when you say cold steep you mean let the boiled coffee cool down then add it the the secondary? and if i were to add it @ bottling do you mean the bottling bucket (sorry im new @ this)
No, a cold steep is like Osky was eluding to. I have not used this method, but it is putting a course grind into a cold water for a day or 2, then straining. It is supposed to be really good.
Ok well, thanks for everyones input, and I'll let you know how it turns out......
I had a very good result by putting as much fresh ground coffee as I would for a pot in my coffee maker, into a hop bag, and dropping it into the wort at flameout. Let it steep while it cools down. Course I do a fairly slow cool down, due to equipment, takes about 1/2 hour, in the sink, cold water, & wort covered. No bitterness. Used pretty good coffee.
Cold brew coffee is the way to go! i bought a toddy cold brew system for like 20 bucks. The cold brew is way less acidic then brewing it or even with a french press. Added two and a half cups to the cooled wort, and the end result was a very tasty coffee porter.
I'm new to these forums but just happened to brew a Breakfast Porter recently, which is currently carbonating in-bottle... should be ready to sample in a week or so. It's a sturdy oatmeal porter that I added espresso to in the bottling bucket along with a maple syrup solution (GREAT 100% Canadian maple syrup) for my priming sugar. Can't wait.
I ground up 4 oz (by weight) of some good espresso and brewed it in a french press. It came out to around 14.5 fluid oz. of brew (I kinda eye-balled how much hot water to add to the french press... apparently 1/4 oz. of ground espresso should be used for each ounce of liquid espresso you desire).
A tasting at bottling time was a little strong on coffee flavor and of course sweet due to the maple syrup. The sweetness will subside with carbonation, and I'm hoping the coffee flavor smooths out a little and merges nicely with the porter.
I'll let you know how it tastes when I pop one of those bad boys next weekend.
sounds good africanb. i do a coffee chocolate stout but havent tried it with maple.
I brewed up a batch of Mayfield's Message several months ago and it turned out really well. I found myself reaching for it whenever I was undecided if I wanted a coffee or a beer.
Mayfield's Message
1 Can Whispering Wheat Weizenbier HME
1 Can Creamy Brown UME
1 Packet SAAZ Pellet Hops
1 Muslin Hop Sack
My Optional Ingredients
1/2 Packet Booster
1 1/2 Ounces Brewed Espresso (at 70F added to 1 litre bottles)
1/2 Tsp. Mocha Chocolate (at bottling add to 1 litre bottles)
Screwy Brewer
how about a twist on a German Octoberfest? Is coffee necessary? I want to add something to it
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