Coffee Stout Poll

Would personally cold brew and add to taste, hard to say what amount will be best until you've tasted the fermented base beer imo

 

Voted dry beaning >2 oz

I get this weird pepper taste (green pepper, not hot pepper) in some coffee stouts (homebrew and commercial). Anybody else? Anyone know what type of coffee addition is used that gets this flavor?

 

I usually do about 0-1oz at flame out. Then I add 1-4oz's depending on the beer/coffee as I move it to secondary. Sometimes it's a little too bitter, sometimes not bitter enough.

 

My only coffee stout included 4 oz of coffee at flameout. It came out well enough, I was hoping for more coffee. Next time 4 oz at flameout, 2 oz dry bean.

 

First and only one I did was six ounces cold steeped in a sanitized flask for 24 hours in about 1.25 quarts of water, then added to taste in secondary (although I wound up adding most of it). I filtered it with multiple layers of sanitized hop bag cloth when I decanted it into the secondary. Came out with about the right amount of coffee flavor, not too much, not too little.

Coffee was three different roasts, medium to dark, 2 oz each, of non-flavored coffees.

If I did this again, which I probably will at some point, I would do a similar procedure again.

 

I like dry beaning as well amount varies for intended intensity.

 

how big do you want the aroma? 0.5 oz / gallon dry beaned is strong but not coffee bomb. 1.0 oz / gallon dry beaned is coffee bomb heaven.

Dry beaning cold (38-45 F) has worked better for me and has yielded smoother flavors without any off flavors. I feel cold press is insipid and further dilutes the beer, and prefer the flavor from dry beaning (cold pressing in your beer).

From brewing lots of coffee, adding coffee at flameout would be my last choice as some aromatics may be scrubbed during fermentation, you'll get increased bitterness from the coffee if used on the hot side and the longer the coffee is exposed to heat the more off flavors it picks up.

 

Mostly agree, especially about the superiority of dry beaning, but flameout additions can also work if you have an immersion chiller. Drop the temp to 140-150F and then steep the bag of ground coffee for 3-4 minutes. You should still dry bean of course

 

They talk about this on one of the cybi episodes (maybe the rogue Shakespeare stout episode). I believe jamil said he thinks often the green pepper flavor is due to highly roasted coffee bean varieties.

 

Never thought about that. While I do love my plate chiller, there are some things associated with immersion chiller, like this (and being able to do hop stands at 170 F) that I really miss.

 

Second this, done basically the same thing with great success.

 

I do 4oz of whole coffee beans for 48 hours and am always pleased with the results.

 

Dry Bean, amount depends on the coffee that you use. If you don't roast your own, buy some good coffee from a roaster. If you find a good roaster, they should be able to match a coffee to your beer.

Side note, interested to hear what Conan does with roast barley and chocolate malt.