The coffee tag has no wiki summary.
5
votes
1answer
75 views
Increasing the 'caramel and coffee tones' of my porter
A pub and brewery in town does a delicious porter with caramel and coffee tones. What particular ingredients do I need to add to my mash to achieve this?
1
vote
2answers
122 views
Most Feasible method to add Grains of Coffee in Porter Style
I have seen someone added coffee in a stout beer, I want to use it in batch of my beer (18 liters), to do so I have two ideas:
To combine grains of coffee with mash.
Make an espresso and add it to ...
0
votes
1answer
123 views
Adding coffee without secondary
There are several questions about adding coffee, but the best results always seem to result from adding the coffee at secondary fermentation. I simply don't have a second vessel so this is not an ...
2
votes
2answers
107 views
Will bitterness from a flameout coffee addition fade with age?
I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some ...
2
votes
1answer
152 views
What does it mean when a recipe calls for a boil addition of coffee in pounds, but also mentions brewing the coffee?
Context:
I know that there are a bunch of different, hotly debated opinions on how/when to add coffee to beers. I'm much too new to be a loyalist, but I am confused: I'm brewing a Russian Imperial ...
1
vote
1answer
93 views
Coffee Beans for Homebrewing [closed]
I'm planning to brew a Coffee Oatmeal Stout in a couple of weeks and was curious about what kind of coffee beans most people use in their homebrews. I was thinking about roasting some beans myself ...
7
votes
4answers
376 views
Style Question: How does a stout become a porter?
Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume ...
2
votes
2answers
108 views
Appropriate Stout Style for Chicory, Coffee (and more!)
In Radical Brewing, Randy Mosher has a great section on 10 ways to improve stout brewing (including home-roasting flaked oats/funky grains). I plan on employing several of these techniques, including ...
4
votes
3answers
1k views
Adding Chocolate & Coffee to Secondary
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley ...
4
votes
1answer
183 views
Will Campden disinfect flavoring additions in a primary?
I know that adding Campden kills yeasts. But I read recipes for beers that talk about soaking additional flavoring agents (like coffee beans and chocolate nibs) in vodka to disinfect them, before ...
3
votes
2answers
3k views
Secondary flavoring of a stout using chocolate and coffee, how much to use?
I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
13
votes
9answers
4k views
How to add coffee/chicory to beer?
We have made a few coffee beers. Once we used a cheap coffee by brewing a strong pot and adding to the boil. It turned out very acidic. The next beer we brewer we went with a little higher OG 1.070 ...
10
votes
6answers
2k views
Using coffee in beer
Last weekend I brewed a super classic, nothing special stout. I plan to add coffee to it in the secondary, and didn't want any craziness from the stout itself so that I could really play with the ...
