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Coffee porter question!
A half pound of espresso? Wow.. that must have been intense. I am not sure what I would do differently next time, I think try to seek out a good coffee extract. I am happy with my brew now, after about 4 weeks in the bottle, but the coffee flavor is still pretty strong.
I consider my chocolate coffee stout as one of my best recipes and a signature beer that I make over and over. I steep at the end of the boil, but I use about 2 ozs. of coarsley fresh ground dark roast beans for about 15-20 mins. Much lighter coffee flavor; more of a nice hint that compliments the chocolate flavor without adding too much bitterness and letting the rest of the beer shine through without overpowering the other flavors.
I know this is an old thread, but I thought I would breath some new life into it.
Has anyone tried racking onto to whole beans in a secondary? Not sure if you would get enough flavor, but it seems like it would help with the bitterness issue that seems to pop up. I'm trying to get a friend of mine interested in brewing and he wants to make a coffee stout, so just doing a bit of research.
If my idea is way off base, please don't hesitate to let me know. Thanks!
McBrewer wrote:
I know this is an old thread, but I thought I would breath some new life into it.
Has anyone tried racking onto to whole beans in a secondary? Not sure if you would get enough flavor, but it seems like it would help with the bitterness issue that seems to pop up. I'm trying to get a friend of mine interested in brewing and he wants to make a coffee stout, so just doing a bit of research.
If my idea is way off base, please don't hesitate to let me know. Thanks!
Or maybe a cold steep with just water using a french press? Then you can add that concentrate to the bottling bucket a little at a time until the overall flavor is spot on.
I must admit though I do not know much about coffee as its not something I consume regularly.
Hadn't thought of that, but it sounds like a good idea. It would eliminate the need for a secondary and get the beer into bottles faster, and I'm all for that. Also, the added control is a plus too. 
Don't have a french press though, so I may have to look into rigging something up, or hunting one down.
Thanks for the idea!
**coffee pot temperatures are at least 170F which should be enough to kill most bacteria, pastereurization temperatures are like +160F held for 15minutes.
Cold steep the coffee grounds in the fridge for 24-30 hours, then throw them into the last 10 mins of the boil. This is how Lake Front brews their Fuel Cafe which if you haven't had it is an outstanding Coffee Stout ! I have mine in the primary right now and just took a gravity reading/sneak taste test... so far it is awsome... ended up adding 1 quart or concentrated cold steeped coffee for a 5 gallon batch.
Primary: Coffee Porter
Secondary: Soon to be Coffee Porter
On Deck: Oatmeal Stout
Bottled: Oktoberfest (bottled too soon.
What was the amount of grounds you used for this?
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