7 replies to this topic

[Daryl]

Anyone have a clone or close recipe to it? Kolsch flavored with hazelnut and caramel coffee beans. They are a brewery on Fremont street.

[Poptop]

No clone, but I was there and had it a few weeks ago. Neat little brewery and that Kolsch was pretty darn good. Would I want 5g's of it? Probably not. Their Kolsch Kall was pretty good too. Site says they use 4# beans.

[Daryl]

Was looking at that, but wonder how much 4 pounds would brake down to in a 5 gal batch

[HVB]

I do a Porter that I dry bean with about 3oz in a keg and I get a pronounced coffee aroma and flavor. In a kolsch I would start with a half ounce. You can always add more but no good way to take back.

[Daryl]

How long do you leave it in the keg? How long does it take to pick up the flavor? Do you just tose the beans loosely in the keg?

[HVB]

How long do you leave it in the keg? How long does it take to pick up the flavor? Do you just tose the beans loosely in the keg?

I add them to a SS dry hopper in the brite tank.  Whole beans not even crushed and I start tasting on day 2-3 and once the beer is where I want it I move it to a serving keg but you could just take them out.

[Daryl]

So you move it to keg and leave them in?

[Poptop]

I just put together a Brown'ish (more tan) Saison with a little brown malt and a scant amount of 120.  A week out from kegging rough cracked 3 ounces of coffee beans and floated them in the batch in a nylon footie.  Now kegged, the coffee comes through so nice as an aromatic and it's a great beer anytime of the day.  I got the idea from The Mad Fermentationist. https://www.themadfe...ans-recipe.html