Membership questions? Log in issues? Email info@brewersassociation.org
Didn't someone on here put Autocrat coffee syrup in a beer?
Add coffee to water and let sit. For beer I use 8oz of coffee in a 2 quart Mason jar filled to the top with bottled water. Use a hop sack to contain the grounds. I like the results from steeping at room temp over in the fridge, but I like the fridge for settling out fine bits. Because of this I normal go for about 12 hours on the counter and then another 8 or so in the fridge. It's ok to shake it up from time to time, the key to clear extract is to not stir it up to much before pulling the sack and decanting decanting. This procedure will get you a quart plus some. I like to add a quart and then add half and half to the rest.The wife just bought me one of these for Christmas and it's a bit small for a half pound, but works well for everyday use at about 5-6 oz for 1:1 concentrate. The screen is really well made and sturdy.https://www.amazon.com/dp/B01ATJ6AJG/ref=cm_sw_r_cp_api_wInUyb36B6ZKJThanks im a coffee guy but never tried it cold. I will now.
Quote from: zimcod on February 21, 2017, 12:39:02 amI recently had a friend bring up a very valid point to me:When it comes to adding spices, fruit, etc... there seems to be about 45 different ways people on blogs and forums and books tell you. Ex. I was researching on how to add coffee to my imperial stout recipe and I read about grinding it up, keeping it whole, adding it during the mash, adding it during the boil, adding it during primary, adding it during secondary, "hopbacking" it, frenchpressing it into an extract, letting it sit in highproof, making a cold brew out of it and the list goes on. 95% of the sources didn't explain why, how, or the flavor contributions especially when it comes to the acidity of coffee. I find this to be true in a lot of additions to beer, there seems to be a lot of gaps as to why certain methods are used over others when it comes to sanitizing and adding adjuncts, as well as their overall effects on flavor, aroma, and color. Are there any reliable resources (preferably one spot, such as a book) that explain adjunct additions in depth? thank you I've never heard of a book that delves deep into the subject. It'd be interesting to read. I've heard that the "biotransformation" of hops that is all the rave right now might also be applicable to coriander and some other spices.
I recently had a friend bring up a very valid point to me:When it comes to adding spices, fruit, etc... there seems to be about 45 different ways people on blogs and forums and books tell you. Ex. I was researching on how to add coffee to my imperial stout recipe and I read about grinding it up, keeping it whole, adding it during the mash, adding it during the boil, adding it during primary, adding it during secondary, "hopbacking" it, frenchpressing it into an extract, letting it sit in highproof, making a cold brew out of it and the list goes on. 95% of the sources didn't explain why, how, or the flavor contributions especially when it comes to the acidity of coffee. I find this to be true in a lot of additions to beer, there seems to be a lot of gaps as to why certain methods are used over others when it comes to sanitizing and adding adjuncts, as well as their overall effects on flavor, aroma, and color. Are there any reliable resources (preferably one spot, such as a book) that explain adjunct additions in depth? thank you
Topic: Brewing Additions/ Adjuncts (Read 3993 times)
