Coffee Breakfast stout recipe help

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Joined
Aug 12, 2015
Messages
10,268
Reaction score
9,309
Hello all

I am looking to brew my first coffee stout and need some discussion around the recipe. Below is what I am working on at the moment. Happy with the hops - borrowed from a Mikkeller recipe. The CML yeast will be used for the first time.

For discussion is the grain bill and coffee. I am going to be using locally sourced https://www.teificoffee.co.uk/

Was thinking on the Teifi 100% Arabica. I have read that putting the beans in during the fermentation will draw less bitterness out of them. Any thoughts on this? Also how much. I think they come in 250g bags.

Thanks
 

Attachments

  • coffee stout.png
    coffee stout.png
    206.6 KB · Views: 199
The recipe says "Coffee - cold brewed 100g of ground coffee add to fermenter after 1 week". It was probably about a litre of coffee made with 110g of beans, coarsely ground. It would have been left in the fermenter for about a week
 
You can add beans to the fermenter but will extract less flavour, what RichardM says is about right, add after the fermentation has finished or into the bottling bucket if bottling, otherwise the flavour will get scrubbed by the exiting co2.
Also I would be dropping the later hop additions just use a bittering hop, its the coffee flavour you want to come through.
 
How does instant or coffee from a Tassimo machine work. If you added to the wort after fermentation is complete and the coffee cooled
 
I tried to cold steep ground coffee that's used for a filter machine in one of my hop bags but the mesh wasn't fine enough and I got bits in the water so I chucked it
 
I made a coffee porter last year with whole coffee beans added to the fermenter for about a week after fermentation finished. It certainly gave a strong coffee flavour, not harsh but quite overpowering of other flavours. I used 100g in a 15ltr batch. I would certainly use less/give it less time if I did it again. Although I didn't use any lactose like you are which may have mellowed the flavour perhaps.
 
I made a coffee porter last year with whole coffee beans added to the fermenter for about a week after fermentation finished. It certainly gave a strong coffee flavour, not harsh but quite overpowering of other flavours. I used 100g in a 15ltr batch. I would certainly use less/give it less time if I did it again. Although I didn't use any lactose like you are which may have mellowed the flavour perhaps.
Did you grind the beans down
 
Back
Top