Ok, let's say I want to make a coffee infused Cream Ale. When would you add the beans? Any process you guys would recommend? Cheers!
I'm a cold brewed kind of guy myself. But don't fall into the tempting trap of using a light roast! http://www.experimentalbrew.com/blogs/drew/coffee-and-jalapenos
Cold brewed coffee seems to make a superior coffee taste compared to dry beaning, at least to my palate. However, with a cream ale, the cold brew will definitely darken the color. Dry beaning will not. Keep that in mind if color is important.
So you'll be brewing an imperial cream ale then? I'd dry bean in the fermenter or keg, and consider using a half pound or so of smoked malt for added complexity to meld with those coffee flavors. Wont contribute to a darker color either.
I've done several coffee stouts. Gotta cold brew it. I usually use espresso roasted from Intelligentsia or Dark Matter (Chicago). Can't remember grind though; maybe french press? I have the below to make it and add to taste in secondary. FYI. I use first runnings for beer then do a second running on beans mixed with remaining first for iced coffee. http://www.filtron.com/Filtron-30L-Cold-Water-Coffee-Concentrate-Brewing-System_p_8.html
So, what I've gathered is that dry hopping or putting coffee grounds in the boil can give it the bitterness from coffee?
Switched ideas. Going with a milk stout recipe and adding 4 oz. of coarse ground coffee beans (same roaster Troegs gets theirs from) at flameout. The coffee I got has low acid levels and should not come out too bitter. If it isn't strong enough, I plan to add more coffee at some point during or after secondary.
