6
Do not add the grounds. Add the liquid. And a gal. sounds like WAY too much. When I make a coffee beer, generally a cup or two of strong coffee is plenty.
3
This peaked my interest awhile back, there are a lot of articles of big breweries doing this Unicorn of brewing.
From what I've found it's really expensive to do right (without chemical color stripping).
My research lead me to an experiment for extracting coffee flavor but not color. The trick is to basically rinse off the oils from ground coffee (espresso ...
3
Black malt and Roasted Barley will deliver coffee notes. Using anywhere from 0.5lb up to 1lb of either (or in combination) per 5 gallon batch is the norm.
Caramel notes are easily delivered from crystal/caramel malts. I have used a full pound of Crystal 60L in a brown ale and it had a real nice toffee/caramel punch to it. Using less than a pound of ...
2
There are a number of ways to brew with actual coffee:
Add hot or cold brewed coffee to the beer
Soak coffee grounds in the beer (usually at flameout, or in secondary)
For both techniques the coffee can be added at various points in the brewing cycle: at the end of the boil, after fermentation has finished, or at bottling/kegging time.
Opinions vary on ...
2
I know you are looking for an amount of coffee to add, but actual coffee is not the way to get coffee flavor out of your brew. the coffee bean contains oils which will inhibit your head retention and some other effects. I'm no expert on this topic so do your own research, but I use grains like chocolate malt,and some roasted barley depending on what coffee ...
2
Try starting in the mash or specialty grain to add your coffee flavor. Add some roasted barley to impart that coffee flavor right away. This has given me a good coffee base on many of my brews.
Next, cold extract your coffee using the following technique from Radical Brewing:
This is a way of getting very smooth coffee flavor to add to your
beer. Add 0....
2
A friend of mine said he had cold brewed coffee using a french press. This makes it less bitter and you still get a lot of the good coffee flavors [http://www.thenourishinggourmet.com/2012/05/how-to-cold-brew-coffee.html]. Still will have to adjust the overall amount you add though and keep the balance with the hops. His beer he made this way turned out ...
2
Though I admire your efforts tremendously, wouldn't it be easier to go with a more straightforward recipe for your 1st non-kit brew? Just my opinion, but it might help you hone your skills. Vanilla, Coffee, Oatmeal, Milk? All in the same brew? Why not just start with an Oatmeal Stout first?
2
You don't want to boil the grains, that will make the beer very harsh and astringent (like tea that has stewed too long.) Looks like you got it backwards - start at 165°F to steep the grains, then remove the grains and then turn on the heat bring the liquid to a boil.
You need to steep both the grains and oats in hot water - so that the whole mixture ...
2
I would just boost the dextrins in the beer knowing that you will have additional oils from the chocolate (and the coffee). While its a good idea, I'm not sure cold-crashing/skimming would get all of the oil as a lot of it may still be dissolved in solution. Add some oats, extra flaked barley and/or dextrin malt to the mash.
With respect to the coffee ...
1
Espresso is just a method of making coffee. What if it was "Drip Filter Coffee Stout" ?!
When I have added coffee to a stout (and I've only done it once), I used pre-roated coffee beans, and coarsely crushed them in a mortar & pestle. I put these into the secondary-phase of fermentation for 3 days.
But... in beer, coffee is a fairly simple flavour ...
1
You started with 128 x 4 = 512oz of beer at 1.018. You added 27 ounces of coffee. We will treat the coffee like water, since it contains no fermentable sugars. You've diluted the beer by (27/512) ~ 5.3%. So the gravity of the diluted beer is 1 + (18 - 18 x 5.3%) = 1.017.
Since it sounds like your beer is done fermenting, you might actual care more about how ...
1
It is inconsequential. When steeping coffee when hot or cold (same with tea really), there is no appreciable addition of anything that would change the density of the water.
Let's look at this at this a little more from a practical standpoint rather than strictly mathematical. Let's say you steep 1 tablespoon of coffee for each cup and there are 16 cups in ...
1
This is a tough question because most of the easy answers will earn flames from the purists.
It can easily be argued that a beer that gets its flavor from vodka extracted augments is really just a cocktail that happens to use beer as its base liqour.
Still, if you don't mind creating the wine-cooler of beers, I'll try to help you get where you wanna go....
1
I have made coffee wine before and it was the biggest pain of all the wines I made, it never stopped foaming! Maybe I did something wrong.
As for the taste, wine never really tastes like what it is made from. You would have to add flavor after it is done brewing and before you bottle it. For example, I make a great strawberry wine and it smells so nice but,...
1
This is the recipe I use to make Kahlua.
1 qt water
2 1/2 cups Sugar
3 tablespoons of instant coffee
1 tablespoon of Vanilla
2 1/2 cups Vodka
Bring water, sugar, and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.
Options:
Instead of using instant coffee,...
1
It will mellow some, but not much. I find that when I make a coffee beer recipe I have to do several test batches to get the level of hop bittering correct in order to complement the coffee.
1
You are correct in that there is some ambiguity in that recipe, but it's not where you think it is. Here's the lines from the recipe that concern me:
"Coffee was Kona coarse ground beans french pressed and allowed to cool to room temp in press. "
"boil 10 min 1lb Coffee"
I would take line 1 at face value: take 1lb of Kona coffee (coarse ground), French ...
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