[flbrewer]

I've decided to add some whole coffee beans to my Mild in a last ditch effort to make this batch more interesting before this weekend!

It seems that the advice on how much to use is all over the place (some even just adding cold brewed coffee right to the keg). I'd like to throw some in a muslin bag and add them to my keg for 12-24 hours. Any thoughts on the amount to use for a 5 gallon batch?

Cheers!

[jeffy]

I coarsley crushed 4 ounces of Brazilian beans in 4 gallons of Imperial Porter and it came through well.

[flbrewer]

I coarsley crushed 4 ounces of Brazilian beans in 4 gallons of Imperial Porter and it came through well.

Did you use a bag or toss in keg?

[jeffy]

I tossed them into a carboy loose, let it rest for 5 or 6 days, then syphoned to a keg.

[IMperry9]

Would using coffee beans in a lighter colored beer affect the color at all? I have seen a few recipes for a coffee blonde that sounds interesting.

[jeffy]

Whole or coarsley crushed beans don't add much color.  Coppertail makes a coffee IPA that is delicious.

[kramerog]

I used 2 oz in a porter and was very pleased. I could taste both the coffee and the porter. While carbonated alcoholic coffee is tasty as a novelty, if I have to drink a keg of it I want to taste beer and coffee.
 
I added whole coffee beans to the serving keg and kept it in there for 1 or 2 days. After a few weeks the coffee faded and left a weird aftertaste.  I think I would have been better off using a smaller amount of coffee and leaving the coffee in the keg until the keg kicked.


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[blatz]

similar to Jeffy.  I took 3 gal of 10 of my RIS and put dried mission figs and coarsely crushed espresso beans in it, the beans at a rate of 1oz/gal for 4-5 days (figs were in for longer).

its definitely got coffee in the aroma, and I think I like this method of dry beaning much better than using brewed coffee or coffee added to the mash.  then again, I usually huff on bags of coffee beans when I open them - opening a new bag is almost as good as exciting as a new bag of hops.

Edit:  checked my notes - I did 3 days not 4-5.

[reverseapachemaster]

1 oz/gal is usually the right volume for post-fermentation additions. 12-48 hours is enough and you should start tasting at twelve hours and every eight to twelve hours after and pull the coffee when you're happy with the flavor. Leaving the coffee beans too long can result in at best an overpowering flavor and at worst an overcooked coffee flavor.

[Joe Sr.]

My local coffee guy says you'll get everything the beans have to offer in 24 hours.

Make sure you use beans from a coffee that you enjoy.  If you haven't tried the beans yet, make a cup or two before committing them to 5 gallons of beer.  I've made that mistake.

[Stevie]

Would using coffee beans in a lighter colored beer affect the color at all? I have seen a few recipes for a coffee blonde that sounds interesting.

There is brewery in Orange County that has a beer with coffee and it is light. My guess is whole beans for a short time.

[Steve Ruch]

Would using coffee beans in a lighter colored beer affect the color at all? I have seen a few recipes for a coffee blonde that sounds interesting.

There is brewery in Orange County that has a beer with coffee and it is light. My guess is whole beans for a short time.

I read somewhere that you can get (or make) very lightly roasted coffee beans that add flavor and very little color.

[dbeechum]

I read somewhere that you can get (or make) very lightly roasted coffee beans that add flavor and very little color.

You have to be careful with lighter roasts in cold applications. Depending on the bean, lighter roasts may have a fair amount of pyrazines that haven't been burnt off. Those smell like green pepper, jalapeno, etc. Can be quite distracting.

http://www.experimentalbrew.com/blogs/drew/coffee-and-jalapenos

[blatz]

My local coffee guy says you'll get everything the beans have to offer in 24 hours.

Make sure you use beans from a coffee that you enjoy.  If you haven't tried the beans yet, make a cup or two before committing them to 5 gallons of beer.  I've made that mistake.

The RIS stout I made, I put half the batch into shortie kegs, the other half into a regular keg.  I gave one of the shorties to a friend - that one I only dry beaned for 30 hours. The one I kept for myself I dry beamed for 3 days.  My friend texted me that the coffee is very subtle and he thinks it could have gone longer.  Mine is definitely there - not exactly overpowering but if you don't like espresso this might not be for you.  Mostly it's aroma not flavor.

Just thought I'd share that tidbit.

[jeffy]

I read somewhere that you can get (or make) very lightly roasted coffee beans that add flavor and very little color.

You have to be careful with lighter roasts in cold applications. Depending on the bean, lighter roasts may have a fair amount of pyrazines that haven't been burnt off. Those smell like green pepper, jalapeno, etc. Can be quite distracting.

http://www.experimentalbrew.com/blogs/drew/coffee-and-jalapenos

Several people at our last club meeting tasted bell peppers in my coffee Imperial Porter.  Thanks for the article.