Coffee stout??

Discussion in 'General Recipe Discussion' started by suffolkbeer, Dec 8, 2018.

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  1. Dec 8, 2018 #1

    suffolkbeer

    suffolkbeer

    suffolkbeer

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    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??
     
  2. Dec 8, 2018 #2

    terrym

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    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!
     
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  3. Dec 9, 2018 at 8:41 AM #3

    skivit

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    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.
     
  4. Dec 10, 2018 at 7:09 AM #4

    Portreath

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    @skivit what was the weight of beans you added. I'd doing another stout and porter before Christmas. I brew 20 ltr batches.
     
  5. Dec 10, 2018 at 1:19 PM #5

    phildo79

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    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.
     
  6. Dec 10, 2018 at 2:29 PM #6

    jceg316

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    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.
     
  7. Dec 10, 2018 at 3:24 PM #7

    -Bezza-

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    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?
     
  8. Dec 11, 2018 at 7:38 PM #8

    skivit

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    @Portreath Sorry, not very technical answer, Handful (then a bit more, coz, coffee! :) )
    That was also for a 20l batch.
     
  9. Dec 12, 2018 at 6:32 PM #9

    Portreath

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    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.
     

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