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RIS - Coffee/Espresso Stout
  • jlwjlw
    Posts: 16,410
    You guys ever make a coffee stout before? If so what's the best way to infuse the beer with coffee or espresso?
  • ThymThym
    Posts: 101,453
    add some fresh ground coffee beans to the mash. I would replace any amount of of black patent at a 2:1 ratio coffee to black patent or 1:1 for chocolate roast if starting from a stout recipe you like.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jeepinjeepinjeepinjeepin
    Posts: 16,736
    I've always heard to cold steep and add after vigorous fermentation subsides and then add more to taste when bottling.
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  • CurlyFatCurlyFat
    Posts: 59,793
    I've read that instant coffee added to primary is quite good, and adds the desired flavors. Seriously.

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    - Thym's 100,000th post

  • ThymThym
    Posts: 101,453
    The concern with adding during the mash is the oils. But this isnt a real problem if you are doing a full all grain brew.


    But there are plenty of other cheater methods too.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 47,711
    Cold brewed works really well, add after the first 3 days or so of fermentation, when it starts to slow down
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,711
    Use a french press. Coarsely grind 3 times more beans than you would use to drink. Pour cold water over it, don't push down the doo-hickey.. leave in the fridge for 3 or 4 days. Then push the screen down, and let settle for an hour before pouring.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    This beer has been bulk aging for months now.Anything I can do now just before kegging/bottling?
  • ceanntceannt
    Posts: 47,711
    jlw said:

    This beer has been bulk aging for months now.Anything I can do now just before kegging/bottling?



    Yep. Add cold brewed coffee.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 101,453
    Yeah, i think kenneth is right.

    Cold brew a bunch, let it settle for a few minutes and use a paper towel to absorb any oily sheen from the top. The oils will kill head retention, but there shouldn't be much extracted by cold brewing.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,410
    ceannt said:

    Use a french press. Coarsely grind 3 times more beans than you would use to drink. Pour cold water over it, don't push down the doo-hickey.. leave in the fridge for 3 or 4 days. Then push the screen down, and let settle for an hour before pouring.



    When you say 3 times more than you would use to drink...is that one cup of coffee? I'm thinking one cup being a standard coffee mug which equates to like two measured cups on the coffee maker. If all that is true then I would add six scoops of beans and rough grind.
  • ceanntceannt
    Posts: 47,711
    3 times the beans, for an equal volume of water... if that's what you mean... yes. Basically, just make it strong. Don't heat the water at all.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,711
    If you don't have a french press, you can make it in a pitcher or something, and strain it through a coffee filter.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.