coffee in a oatmeal stout

Discussion in 'Homebrewing' started by cpjtr9559, Nov 12, 2012.

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  1. cpjtr9559

    cpjtr9559 Initiate (0) Nov 30, 2007 New York

    whats the best way to add coffee in an extract oatmeal stout
    thanks
     
  2. kiddynamite920

    kiddynamite920 Initiate (0) Jul 10, 2008 Pennsylvania

    Just brewed up an Oatmeal stout myself. I had very good luck with cold steeping coffee and adding it to an Irish Dry stout. I would imagine it would work just as well with an OS. Give it a quick google search.
     
  3. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    Cold steeping worked great for me. I cold-brewed six ounces of non-flavored coffee in a quart and a half of cold spring water. Added to a sanitized 2L flask and covered with foil, kept it in the fridge for two days. After that I filtered with a sanitized grain bag and added to the secondary fermentation vessel*. I added most of it to a five gallon batch. The coffee flavor came out right on the money. I chose the coffee as a blend of non-flavored varieties from mid to dark roasts.

    *I don't usually do secondaries, but I was experimenting. I'm sure you can do it with whatever method you use and it will come out fine
     
  4. yesmar

    yesmar Initiate (0) Apr 3, 2009 Pennsylvania

    My wife and I brewed an award winning (silver medal) chocolate coffee oatmeal stout about 18 months ago. For the coffee notes, we simply brewed a strong pot of coffee and added it to the beer on packaging day. Before adding the coffee, we filtered it twice more after brewing to try to remove as much oil as possible. The beer came out great.
     
  5. Seany

    Seany Zealot (595) Sep 27, 2005 Canada (QC)

    I currently have a batch of Oatmeal stout on tap that I split the batch, 3 gallons in each keg. To one I added 2 oz of coarsely ground dark roast coffee in a strainer bag right in the keg. Keg was at about 60 degrees, 48 hours later I removed the strainer bag and put the keg in the kegger. Turned out great. I prefer it to the non coffee'd batch. Just the right amount of coffee flavour and aroma.
     
  6. leedorham

    leedorham Initiate (0) Apr 27, 2006 Washington

    Has anyone tried removing a portion of the finished beer and cold-steeping the coffee in the beer instead of water?

    I am contemplating trying this and wondering if there's a reason not to.
     
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    That's how Wake 'n' Bake is made. Well, actually it's cold steeped in all the beer, not just a portion of it.
     
  8. leedorham

    leedorham Initiate (0) Apr 27, 2006 Washington

    I thought I remembered reading about a brewery just "dry beaning" the coffee. Maybe a hop bag with coarse-ground beans?
     
  9. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Yep. That's essentially what they do for Wake 'n' Bake. I was just coming back in to add that 'cold steeping' might be a misnomer in this case... I don't think they chill below their normal secondary temp. But it's cold in contrast to normal hot coffee brewing.
     
  10. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I just racked my coffee imperial to secondary, the coffee flavor is spot on. I actually threw about 3 oz of gground coffee into the pot at flameout and let it sit for about 20 minutes before chilling, and strained the grounds out with the hops when I poured into the primary before I pitched. I thought I was going to get some off flavors this way, but am glad to say this beer is turning out quite nice.
     
  11. MeadGuyfromMD

    MeadGuyfromMD Zealot (562) May 23, 2007 Maryland
    Trader

    For a 5 gallon Chocolate RIS I brewed last year (which received numerous compliments) I used my coffee press. Cold brewed 30oz of coffee with 12g / 4oz (which is double a normal hot brew). So about 12-13tbsp in 30ish oz of water. Let that site for 24hours in the fridge. Tasted similar to cold espresso, not bitter at all. Added that at kegging. It turned out wonderfully!
    -Phil
     
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