Coffee stout??

Advertise with us
shop deals on amazon
Shop deals on ebay
The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
suffolkbeer

suffolkbeer

Regular.
Joined
Jul 19, 2017
Messages
286
Reaction score
33
Location
NULL
I’m hoping to brew either an oatmeal or milk stout soon with coffee in it...

I’m aware of many ways to add the coffee but onl want to consider 2. I will cold brew the coffee and then either
1- add into the boil. This will boil off oils from the coffee which may affect head retention by will it make the coffee bitter (ie make the cold brewing of the coffee pointless)?
Or
2- add into fermenter post active fermentation a few days before bottling/kegging. Worried that this may have an adverse affect on head retention due to coffee oils?

Mikkeler book of beer basically follow option 2 above.....

Any thoughts??
 
I add coffee to any stouts I brew. To 19 litres I add 4 shots of espresso made in our coffee machine, using the strong dark roast coffee we have. The coffee taste is a background taste and not very overbearing which is what I am looking for. Coffee machines use 95*C water from what I understand so that the grounds are not 'burnt'. I have never noticed any problem with head retention, but I put my stouts in a PB which dispenses with a thick creamy head.
I have read on here of folks making up filter coffee and some use a bean cold steep. I'm sure for most its what's available. But the only thing I would not advise is the use of instant coffee, which is usually bitter if made black and that may transfer over. Personally I never touch the stuff!
 
Chucked in Lavazza coffe beans into 2 different beers so far, during the boil.
First one came out perfect, an Oatmeal Stout, there's a Porter in the basement at the moment, still have a month before we know if that's okay.
The Oatmeal Stout had a nice, distinct caffeine taste in the background, nothing to heavy.
 
I made a clone of the Founders Breakfast Stout and it turned out really well. The recipe is available online from BYO. From memory, I added 50 grams of ground coffee near the end of the boil and then another 50 grams after fermentation was complete. Let that sit for about 5 days before bottling.
 
I've made a few coffee stouts and I've always poured half a litre of cold coffee from a cafetiere into the FV before bottling. It's come out quite well.
 
I put 5g of very fine ground, dark roast coffee straight into the boiler for an hour and it's come out great. Like Terrym, it's in a PB and poured with a great head, but wonder if that's partly to do with the lactose in there and the milk proteins giving some volume, like when you make a cappuccino?
 
Hey @skivit, no worries. I made a stout yesterday, 20 ltrs and chucked in 20g (which coincidentally was about a good handful) of whole beans just to see what happens. I pitched the yeast today and I get a very slight coffee sent, although I do like to use around 4% of chocolate malt in my stouts.
 

Similar threads

Dazzelknight
Help with 2 AG x-mas milk stouts
Replies
0
Views
290
Dazzelknight
Dazzelknight
Monkhouse
Adding vanilla flavour to an oatmeal milk stout?
Replies
4
Views
474
YeastFace
YeastFace
An Ankoù
Using Lactose for Sweetening
2
Replies
24
Views
482
Hazelwood Brewery
Hazelwood Brewery
Shaft
Under cooked a Stout
Replies
19
Views
1K
Shaft
Shaft
old dog new tricks
Out of my depth please help!
2
Replies
33
Views
910
gavp1979
gavp1979

Latest posts

Back
Top