Author Topic: Cold brew coffee addition  (Read 677 times)

Offline mbalbritton

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Cold brew coffee addition
« on: January 11, 2015, 05:05:18 PM »
Fermenting a stout now that calls for cold brew coffee at kegging.

Haven't done this before so a couple of questions.

The recipe says 6-8 oz of cold coffee. Does that mean 6-8 oz of grounds or fluid oz of coffee? I'm guessing grounds.

Do you used cold sanitized water to steep?

Thanks


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Offline Stevie

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Re: Cold brew coffee addition
« Reply #1 on: January 11, 2015, 05:17:44 PM »
I use bottled water and sanitize my large french press. Normally I go with a half pound of grounds and add water. Stir very well to make sure all the grounds are good and wet. I let mine for 18 hours and press. I get about 24-30oz out of it.  I add at kegging to taste, but it's normally pretty close to all of the concentrate.

Leftover concentrate gets mixed 1:1 with half and half. It's really tasty.

Offline Steve Ruch

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Re: Cold brew coffee addition
« Reply #2 on: January 11, 2015, 05:25:00 PM »
Fermenting a stout now that calls for cold brew coffee at kegging.
Haven't done this before so a couple of questions.
The recipe says 6-8 oz of cold coffee. Does that mean 6-8 oz of grounds or fluid oz of coffee? I'm guessing grounds.
Do you used cold sanitized water to steep?
Thanks

I don't keg, but I'd be very hesitant to put grounds in one.
Definitely go with the fluid coffee.
When I make a coffee beer I just filter the water and have never had any problems.
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Offline mbalbritton

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Cold brew coffee addition
« Reply #3 on: January 11, 2015, 05:30:26 PM »

Quote

I don't keg, but I'd be very hesitant to put grounds in one.
Definitely go with the fluid coffee.
When I make a coffee beer I just filter the water and have never had any problems.

Sorry, didn't mean to imply about adding coffee grounds, just wether to use 6-8 oz of grounds to make the cold brew, or to pour 6-8 fl oz of cold brew into the keg.


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Offline Black Sands Brewery & Supply

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Re: Cold brew coffee addition
« Reply #4 on: January 11, 2015, 11:35:47 PM »

Quote

I don't keg, but I'd be very hesitant to put grounds in one.
Definitely go with the fluid coffee.
When I make a coffee beer I just filter the water and have never had any problems.

Sorry, didn't mean to imply about adding coffee grounds, just wether to use 6-8 oz of grounds to make the cold brew, or to pour 6-8 fl oz of cold brew into the keg.


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We usually don't add cold brew to our beers. We've had the best results by ageing the beer in a secondary on whole beans for 1-2 days until desired flavor/aroma is met. Sample often!

If doing cold brew use clean H2O and a high concentrate of coffee to water like double the amount normal. Too many factors to say how much. The type of bean, the roast on the bean, temp and contact time will all play into your cold brew flavor extraction. I'd cover it w/ sanitized cheese cloth to keep anything from falling into it.

Best of luck.
Free recipes available for download on our website www.blacksandsbeer.com

Offline Stevie

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Re: Cold brew coffee addition
« Reply #5 on: January 11, 2015, 11:39:34 PM »

Offline rgonzalez_me

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Re: Cold brew coffee addition
« Reply #6 on: January 11, 2015, 11:54:50 PM »
I made a chocolate mocha stout and I did the dry beaning of coarse French roast beans. Just a couple of ounces (I wrote it down somewhere) and it turned out beautifully. I did the dry beaning for 12-18 hours and gave it a try. That was enough.
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Offline mikepires17

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Re: Cold brew coffee addition
« Reply #7 on: January 12, 2015, 12:02:55 AM »
i'd say add 6-8 fl. oz. of cold brew coffee straight to the beer in secondary. The best way to do it is pour in a couple of fl. ounces at a time until it tastes the way you want it. A homie of mine uses this method and has won several competitions for his coffee stouts