Author Topic: coffee  (Read 1117 times)

Offline majorvices

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coffee
« on: November 06, 2014, 05:16:35 PM »
Planning on a coffee vanilla porter (12 gallon batch) next week. Planning on dry beaning in the secondary. Is this the consensus nowadays? How much coffee per 5 gallons? How long to leave it in the secondary.

I'm not a huge fan of coffee beers because they keep me awake at night ;) But I have some requests so thought I'd fill 'em.

(PS: I have a fantastic coffee roaster within a half mile from me.)

Offline HoosierBrew

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Re: coffee
« Reply #1 on: November 06, 2014, 05:26:46 PM »
I use 1/2 to 1 lb of beans, roughly cracked, in my canister (in the keg) until I like the flavor then pull it. So for me it's not so much an exact amount as leaving 'em in there until I like flavor. Closer to a lb gets me to the threshold quicker.

EDIT  -  Usually the amount of time is tied to the intensity of the coffee beans. Columbian beans, several days, espresso beans, only a few.
« Last Edit: November 06, 2014, 05:30:35 PM by HoosierBrew »
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Offline denny

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Re: coffee
« Reply #2 on: November 06, 2014, 05:34:22 PM »
I use 4-5 oz. of coarsely cracked beans in the fermenter for 4-7 days and add strong coffee to taste at packaging.  May be a bit difficult for you.
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Offline Joe Sr.

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Re: coffee
« Reply #3 on: November 06, 2014, 05:46:22 PM »
I'm with Denny on the amount of beans, but I've added them in the keg.  Pulled when I like the taste, approximately a week.
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Offline Stevie

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Re: coffee
« Reply #4 on: November 06, 2014, 05:56:11 PM »
I still like to cold brew, but taking a step out of the process is appealing. These days nicer grocery stores will have pre-made cold brew. Some are really good. I like the flavor of cold brew personally.

Offline majorvices

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Re: coffee
« Reply #5 on: November 06, 2014, 06:02:20 PM »
I use 4-5 oz. of coarsely cracked beans in the fermenter for 4-7 days and add strong coffee to taste at packaging.  May be a bit difficult for you.

Wow. That's downright insulting.

It's for a 12 gallon batch. ;)

Offline denny

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Re: coffee
« Reply #6 on: November 06, 2014, 06:17:04 PM »
I use 4-5 oz. of coarsely cracked beans in the fermenter for 4-7 days and add strong coffee to taste at packaging.  May be a bit difficult for you.

Wow. That's downright insulting.

It's for a 12 gallon batch. ;)

Well, that's different!  I thought you were gonna do something like 7 barrels!  No insult intended, just pragmatism!
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Offline majorvices

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coffee
« Reply #7 on: November 06, 2014, 06:30:38 PM »
7 bbls? You think I'm that small? How insulting! :)

I remember you talking about that method before. Gonna give it a shot.

Offline yso191

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Re: coffee
« Reply #8 on: November 06, 2014, 06:33:18 PM »
I know on my next coffee stout I'm going to use Starbucks VIA instant.  Quick, easy, good flavor.
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Offline beersk

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Re: coffee
« Reply #9 on: November 06, 2014, 09:51:28 PM »
I still like to cold brew, but taking a step out of the process is appealing. These days nicer grocery stores will have pre-made cold brew. Some are really good. I like the flavor of cold brew personally.
I do cold brew as well. Add it at kegging. Usually about a pint worth of strong cold brew.

Keith, see if they have a good decaf roast. I use a good decaf bean for my coffee beers so I can drink it at night and not be kept awake, because, I too, have had that issue.
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Offline majorvices

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Re: coffee
« Reply #10 on: November 07, 2014, 02:33:46 AM »
I still like to cold brew, but taking a step out of the process is appealing. These days nicer grocery stores will have pre-made cold brew. Some are really good. I like the flavor of cold brew personally.
I do cold brew as well. Add it at kegging. Usually about a pint worth of strong cold brew.

Keith, see if they have a good decaf roast. I use a good decaf bean for my coffee beers so I can drink it at night and not be kept awake, because, I too, have had that issue.

Come to think of it the do have a good decaf. This is a "why didn't I think of that" moment!

Offline HoosierBrew

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Re: coffee
« Reply #11 on: November 07, 2014, 02:44:57 AM »
I use good decaf beans too. A wide awake drunk night or two made it seem like a good idea  ;)
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Offline Black Sands Brewery & Supply

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Re: coffee
« Reply #12 on: January 05, 2015, 12:04:08 AM »
Planning on a coffee vanilla porter (12 gallon batch) next week. Planning on dry beaning in the secondary. Is this the consensus nowadays? How much coffee per 5 gallons? How long to leave it in the secondary.

I'm not a huge fan of coffee beers because they keep me awake at night ;) But I have some requests so thought I'd fill 'em.

(PS: I have a fantastic coffee roaster within a half mile from me.)

Yes in secondary.

I've used up to 1/2 lb in 5 gal batch. Whole beans work well. Time will be determined by your desired level of coffee flavor. Sample often and package once flavor is to your liking. 1-5 days is normal.
Free recipes available for download on our website www.blacksandsbeer.com

Offline coolman26

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Re: coffee
« Reply #13 on: January 06, 2015, 04:15:47 AM »
I use 4-5 oz. of coarsely cracked beans in the fermenter for 4-7 days and add strong coffee to taste at packaging.  May be a bit difficult for you.
Agree with this amount and time.  It usually goes 7 days, but is coffee bean specific.  Brew one every winter
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Offline coolman26

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Re: coffee
« Reply #14 on: January 06, 2015, 04:19:33 AM »
Did this beer get brewed?  I had an Imp Stout at lunch today that was pretty good.  Little too much coffee, still nice.  Cherry and coffee, liked it more than I thought I would.
Jeff B