Adding coffee to a porter

[Intothevoid]

Hello beer patriots

Im planning on adding 200g cold steeped coffee beans to my 15 litre batch porter bottling day tomorrow or Saturday morning
The plan is to slightly crush the beans and add them to bottled water thats been boiled and cooled and leave them to steep for a day or so

Would there be any need to boil the coffee extracted liquid before bottling to ward off any nasties or would this be pointless if good sanitation was carried out?

Cheers

[richard080561]

I recently made a coffee Porter with 100g of ground beans steeped in 1 litre of cold water for 24 hours. I added it to the fermenter a couple of days before bottling. I didn't boil the water before making the coffee and I didn't boil the coffee after, there were no ill effects from doing it like this, however 100g of coffee in 23 liters of beer was probably too much so your 200g in 15 litre might way over the top.

[nigelnorris]

I made a coffee stout a while ago but did it by just pouring freshly made espressos into the FV. What's the advantage of cold steeping?

[KevH]

I've made a couple of coffee stouts the last few years. I've always just brew a large cafetiar (spelling?!?) of freshly brewed strong coffee and pour in the fermenter before adding the yeast. I've found 2 cafetiars too much, and one just right (for me).

[orlando]

Shouldn't be a problem, you have low pH, alcohol and hops helping out. Cold steeping I presume is to cut back on potential bitterness of a "brewed" coffee? I would say less is more and find you can achieve coffee flavour from just using malt but have a go.

[Digby]

Hi,

I used 100g of fresh ground coffee in a hop sock straight into the fermenter for a few days after primary fermentation had completed. 23 litre batch of stout from a kit, fairly early in my brewing adventures.

Perfect (for me) coffee flavour and aroma, and I like a strong black coffee so not afraid of a coffee kick. 200g would be too much for me but we all have our own tastes.

Matt

Sent from my SM-G955F using Tapatalk

[Intothevoid]

Cheers guys I ditched the 200 grams and am now going with 70 grams

Did anyone crush theyre beans or leave them as they were? Im thinking of a sandwich bag and rolling pin before steeping

[Wonkydonkey]

I too brewed a breakfast stout, I put in 50 g (ground stuff) right at the end of the boil, I also put some cold steeped 40g in 1/2 lt in the Fr.

As a well as coco nibs. I’d say it was a bit to coffeefide, but after the first one it taste good @ 8.5% abv

Cold steeping is meant to be a smoother taste/less bitter

Cheers

[sbond10]

I think greg hughs calls for 500ml of coffee in hos coffee stout so that could also be used as a grounding to your figures

[Tomp]

I’ve just made a coffee stout and on tasting before kegging, and decided against adding any coffee. It had just the right amount of coffee taste from the grains. Recipe was as follows:

Pale malt 3.8Kg
Crystal malt .67Kg
Chocolate malt .4Kg
Black malt .3Kg
Roasted barley .3Kg
Carafa III .3Kg
Flaked barley .16Kg

It already tastes like coffee. I tried doing some coffee to a test batch and it didn’t taste right so I left it.

This is the third time i’ve tried a coffee stout and in all cases, I’ve found I get the right amount of taste from the grains. The one I added cold brew coffee to, didn’t taste as good.

[Intothevoid]

that's a bit deflating. im hoping myn comes out well. needs at least 2 weeks of cold conditioning or in my case , garage conditioning.

but I have a mate sending me some dark malts so I may try this recipe on a smaller scale.

[Tomp]

that's a bit deflating. im hoping myn comes out well. needs at least 2 weeks of cold conditioning or in my case , garage conditioning.

but I have a mate sending me some dark malts so I may try this recipe on a smaller scale.

I’m sure it will be great. Let us know how it tastes.