Coffee and Lactose Additions - Process Critique

Discussion in 'Homebrewing' started by FeDUBBELFIST, Dec 26, 2012.

Thread Status:
Not open for further replies.
  1. FeDUBBELFIST

    FeDUBBELFIST Meyvn (1,074) Oct 31, 2009 Pennsylvania

    I have a 1.054 stout that will be transfered to the bottling bucket in the near future (FG 1.016) - and I would like to add coffee and lactose. I am shooting for a pronounced coffee flavor and a very creamy mouthfeel.

    Coffee:
    - Boil and cool 8oz of water
    - Coarsely grind 3oz of medium roast coffee beans
    - Add to water and cold steep for 24 hours
    - Add to bottling bucket

    Lactose:
    - Boil 3 cups of water
    - Add 1# of lactose and priming sugar
    - Add to bottling bucket

    If you have any suggestions for the processes and quantities above, I would love to hear them. Thanks all.
     
  2. AlCaponeJunior

    AlCaponeJunior Initiate (0) May 21, 2010 Texas

    I have done cold steeping once with coffee, essentially like you are doing it, only I added to secondary. Should be about the same though, but don't forget some sort of sanitized filtering mechanism when you pour the coffee.

    Can't comment on doing lactose that way, don't know.
     
Thread Status:
Not open for further replies.
  • About Us

    Founded in Boston in 1996, BeerAdvocate (BA) is your go-to resource for beer powered by an independent community of enthusiasts and professionals dedicated to supporting and promoting better beer.

    Learn More
  • Our Community

    Comprised of consumers and industry professionals, many of whom started as members of this site, our community is one of the oldest, largest, and most respected beer communities online.
  • Our Events

    Since 2003 we've hosted over 60 world-class beer festivals to bring awareness to independent brewers and educate attendees.
  • Our Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.