Mark Age that stout in a cognac barrel!

• January 27, 2012

Mark I was reading about brewing coffee beers the other day. Let me see if I can find the thread. I think I found it while I was looking for a W-n-B clone recipe.

• January 27, 2012

Mark Here is what was said, "I've had the best luck adding coarse cracked beans to the secondary for 12-24 hours right before bottling. Cold extract works, but you'd need more than 30 minutes in my experience. Adding coffee on the cold side gives you great aro...  moreHere is what was said, "I've had the best luck adding coarse cracked beans to the secondary for 12-24 hours right before bottling. Cold extract works, but you'd need more than 30 minutes in my experience. Adding coffee on the cold side gives you great aromatics without any harsh/acidic flavors you can get from adding brewed coffee or coffee to the boil. Adding the beans to the beer seems to give a longer lasting coffee flavor, where cold brewed seems to fade over a couple months."  

• January 27, 2012

HEISCHMAN I am just worried about the oils as these beans are flavored with extracts they are very oily

• January 27, 2012

Mark That is why they say to cold brew it if you want to actually brew the coffee. Steep the beans in tap water for a day or two in the fridge, stirring them occasionally.

• January 27, 2012

BrewWitch A little late to the party, but I and other friends use the cold brew method for getting coffee into beer. My latest was a coffee infused red ale... The Red Express. Not sure how a 'flavored' coffee would work (as you mentioned, the oils) but you could ...  moreA little late to the party, but I and other friends use the cold brew method for getting coffee into beer. My latest was a coffee infused red ale... The Red Express. Not sure how a 'flavored' coffee would work (as you mentioned, the oils) but you could try a regular coffee then adding a little orange zest to the secondary when you add the coffee.  

• March 6, 2012
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HEISCHMAN I added some of the beans crushed to the end of the boil, then fermented 2 weeks. I also cold brewed the coffee over night, then let the coffee sit in a gravy separator for a few hours to remove the oils. I then racked the beer in to fermentor #2 on top o...  moreI added some of the beans crushed to the end of the boil, then fermented 2 weeks. I also cold brewed the coffee over night, then let the coffee sit in a gravy separator for a few hours to remove the oils. I then racked the beer in to fermentor #2 on top of the coffee. I also threw in some cognac (8oz) in there as well. it is now in week 2 of the 2nd fermentor.  

• March 7, 2012
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HEISCHMAN I am thinking of letting this one sit for another week in the secondary. 3 weeks total. OH and an update on this brew, I went with a brown ale instead of the stout. Wanted the coffee to really stand out.

• March 7, 2012
• - 1 likes this