BeerBorg

SWMBO has taken a liking to Santa Fe Brewing Java Stout. Well, we all know what came next: the request. So, I know someone out there has a stout recipe that may work well for this beer, but how would I go about adding in the coffee flavor?

Lots of posts on the Mr. Beer forum in the past which I remembered reading. Some brewed an expresso coffee and added it at bottling to each bottle. Some cold brewed coffee and added it at bottling. First few at least are from members of the Borg.

http://community.mrbeer.com/community/d ... pes/coffee

http://community.mrbeer.com/community/d ... fee-stout-

And more: http://community.mrbeer.com/community/d ... ordsMode=0

I've done it a couple times now to my stouts, just add a bottling time. I get a double shot of Starbucks espresso and add it to the keg when I rack into it, gives it a great coffee flavor.

My latest Porter has a really nice coffee aroma and taste from only grain. I will get the grain bill for you if you want. We thought we had lost it when transfered to secondary as it did not seem as pronounced at bottle time. After conditioning it returned and is very nice. I sent one to Paul with the RCE beers. Maybe he has tried it and can comment. I am still trying to get the chocolate flavors from grain as opposed to adding nibs. I did see a Brew Dogs episode where they added an insane amount of coffee extract to one of the brews.

I've not tried your Porter yet but will in the next few days. I'll post my thoughts as soon as I do.

Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Boil Size: 2 gallons
Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 35% (brew house)
Original Gravity:
1.059
Final Gravity:
1.026
ABV (standard):
4.35%
IBU (tinseth):
29.51
SRM (morey):
36.57
Fermentables
Amount Fermentable PPG °L Bill %
2 lb United Kingdom - Pale 2-Row 38 2.5 23.5%
3 lb Dry Malt Extract - Light 42 4 35.3%
1 lb United Kingdom - Crystal 50L 34 50 11.8%
12 oz United Kingdom - Chocolate 34 425 8.8%
4 oz United Kingdom - Coffee Malt 36 150 2.9%
1 lb Lactose (Milk Sugar) 41 1 11.8%
8 oz Maltodextrin 39 0 5.9%
8.5 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Target Pellet 11.5 Boil 60 min 29.51
Mash Guidelines
Amount Description Type Temp Time
4 qt Sparge 150 F 60 min
Other Ingredients
Amount Name Type Use Time
0.5 each Wirfloc Fining Boil 5 min
Yeast
Wyeast - London Ale 1028

Here is my Brewers Friend recipe. I based off of a recipe in the Clone Brews book. I plan on adding about 2 cups of coffee, brewed at 150F, at the start of fermentation.

Went to a fairly new Brew Pub for lunch yesterday, Karben 4, they took over the space and some equipment when Ale Asylum moved into bigger digs. Had their Winter Dark Coffe Stout, something interesting though, the coffe supplier is allergic to hops, and they brewed this up for him and it became an award winner. Used NO bittering or flavoring hops, but coffee for the bittering! This was an awesome tasting Stout! The brewer was not there when we were so couldn't ask much in the way of how's and when's.

I am not able to get to my computer, but Banjo-guy requested the recipe and it is in this thread. I boiled 2 cups water, and let it cool to 150f. Ran it through a couple scoops coffee. A funnel with a strainer in it, with a coffee filter between them and another with the.coffee. it tasted pretty good, but maybe next time more coffee.

Thanks Jim.
I've been thinking about a Founders Breakfast Stout for a while now.Your recipe is heading in that direction with the coffee.
I might add chocolate nibs to 1/2 of my 5 gallon batch. I think Founders is an oatmeal stout with chocolate and coffee additions. I'm not going for clone but want to add a little chocolate and coffee.

I have an oatmeal stout fermenting and plan on adding various amounts of coffee to some bottles to see the impact.

RickBeer wrote:I have an oatmeal stout fermenting and plan on adding various amounts of coffee to some bottles to see the impact.

It will be interesting to see what you have after using coffee. How are you adding it?

I'm going to make this a beer I try to perfect.

I brewed a porter and added nibs that had been steeped in cheap vodka. I ended up throwing it away . It really wasn't good. Maybe it was the vodka taste coming through but it had a nasty alcohol taste to it.

I'll be watching to see how Jim and yours turns out.

The best way I know of to add the coffee to a beer is cold steeped coffee. Just like all those fancy iced coffee drinks. You don't want to brew hot coffee, cool it and then add that...it's just not the same. Cold steeped overnight using regular coffee grounds will be 10 times better tasting. Add at bottling time to taste and it's as easy as that.

If you are ever going to add vanilla beans or cocoa nibs soak them in Bourbon, that would be a much better flavor to add to a Stout or Porter. I don't think you would have to do much to the nibbs, I never thought about sanitizing them. The vanilla, it's pretty common to soak them in Bourbon, but it may not be necessary.

I was planning on cold steeping.

Do you have to use more coffee when cold steeping?

Do you treat the nibs and vanilla beans like a dry hop ? I always worry about a contamination.
Have I hijacked this thread? If so I'll repost.