13 replies to this topic

[HVB]

Has anyone tried adding coffee to the whirlpool and if so how were the results.  I am starting to plan out my fall/winter beers and i typically do a coffee porter that I just dry bean.  I have been thinking about trying to add some coffee in the WP along with the dry beaning.  I am figuring I would do this a a lower temp than hops but I have not settled on a number yet.  thoughts?

 

[neddles]

Is there some thought that this will give you a better character than the dry beaning?

[positiveContact]

do you mean adding brewed coffee (liquid) or steeping the beans?

[HVB]

Is there some thought that this will give you a better character than the dry beaning?

I am thinking that the WP addition in conjunction with the dry beaning will give a deeper coffee flavor and aroma in the beer.  I could be barking up the wrong tree though.

do you mean adding brewed coffee (liquid) or steeping the beans?

Steeping beans, whole or coarsely crushed.

[positiveContact]

I am thinking that the WP addition in conjunction with the dry beaning will give a deeper coffee flavor and aroma in the beer.  I could be barking up the wrong tree though.

 

I think it will add something.  it's the difference between a hot and a cold brew.  I think I'd leave them whole to avoid over extraction.

[matt6150]

I have done coffee in the WP for about 30min at about 160-170. I coarse crushed it and put it in a hop bag. Turned out great. I could definitely smell the coffee aroma in the fermenter. I also dry beaned so I can't say how much extra it added in the final product. But the sample had good flavor after fermentation before dry bean.

[positiveContact]

I have done coffee in the WP for about 30min at about 160-170. I coarse crushed it and put it in a hop bag. Turned out great. I could definitely smell the coffee aroma in the fermenter. I also dry beaned so I can't say how much extra it added in the final product. But the sample had good flavor after fermentation before dry bean.

 

compared to making actual coffee that's obviously cooler than is normal (190+F) so maybe there is more wiggle room on extraction.  I guess you didn't get any bitter coffee flavor out of this?

[neddles]

I am thinking that the WP addition in conjunction with the dry beaning will give a deeper coffee flavor and aroma in the beer.  I could be barking up the wrong tree though.

Makes sense. Matt's experience seems to back it up, or at least that nothing bad came of it. I'd say give it a go. 

[matt6150]

Nothing bad, no bitterness at all.

[HVB]

Okay, I think I am going to give this a go on the next batch then.

[positiveContact]

Okay, I think I am going to give this a go on the next batch then.

 

10 gal batch?  perhaps try not dry beaning one half to see how they compare?

[HVB]

10 gal batch?  perhaps try not dry beaning one half to see how they compare?

I was planning 5 but you make a good point and it would allow for blending... now you have me rethinking.

[ncbeerbrewer]

Never tried in the whirlpool but in October I dry beaned a Dry Stout with beans from a local coffee roaster that got better with age. If I trie whirlpool method I'd shoot for a 30 min steep.

[BarelyBrews]

I have been dreaming of making a coffee brew of sorts for a while, i like the Sumatra and Columbian coffee beans the best . I had Founder's Sumatra Brown a couple of weeks ago, turns out it was an Imperial Brown. A most excellent beer. Although , i don't believe my brew has to be higher alcohol to get the coffee flavors.. might try a split batch option also..good ideas..