I have a Sumatra xtra Stout in the planning stage and I am looking for some insight into to weight/gallon of coarsely ground coffee that people add to secondary using this method. I know that you can cold steep and add to secondary, or add to the end of the boil, but I'm wanting to add the beans straight to secondary so I do not dilute the beer or get added bitterness from boiling the beans. So tell me...what weights and times do you use?
Coffee addition question
Started by
EWW
, Oct 11 2009 08:38 PM
8 replies to this topic
#1
EWW
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Posted 11 October 2009 - 08:38 PM
#2
EWW
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Posted 13 October 2009 - 08:32 PM
no thoughts?This is what I'm thinking about if it helps:12g batch18# ESB malt1.5# crystal 601# chocolate1# quick cook oats1# roasted barley.25# Black patent (mostly for color)2oz german magnum - 60 min001 yeast...and then maybe 1# Sumatra (coarse grind) added to secondary for the last 24hrs or so....any thoughts?
#3
dondewey
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Posted 13 October 2009 - 08:47 PM
I added about 1.25 cups to 5 gallons and it was noticible. I think a pound might be a bit much. I think a sumatran is a good choice - I don't think bright coffees work in most beers.
#4
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Posted 13 October 2009 - 08:48 PM
I've read that if you add coarsely cracked beans to the secondary but don't leave them in for more than a day or it will be astringent. Roughly about 1 cup per 5 gallons.Cold steeping doesn't really give you the coffee flavor you're after. As a test, cold steep some and taste it. You'll see what I'm saying.OR, you could brew 32-48oz of strong coffee and add it cold to the secondary at bottling or a day before bottling. I don't think that would dilute a 12 gallon batch that much.
#5
EWW
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Posted 13 October 2009 - 08:49 PM
how long did you add it for at that ratio?I added about 1.25 cups to 5 gallons and it was noticible. I think a pound might be a bit much. I think a sumatran is a good choice - I don't think bright coffees work in most beers.
#6
Sidney Porter
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Posted 14 October 2009 - 08:25 AM
adding beans will give you a "coffee bean" aroma. Think of the aroma you get when you open a bag of coffee. This actually works in a coffee beer because it is a recognizable arome and makes people think of coffee. You don't really get much coffee aroma nor do you get coffee flavore.Adding coffee to the 2ndary will give you coffee flavor and aroma.
#7
denny
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Posted 14 October 2009 - 09:36 AM
I've left 1/2 lb. in for 1-2 weeks with no problems.I've read that if you add coarsely cracked beans to the secondary but don't leave them in for more than a day or it will be astringent. Roughly about 1 cup per 5 gallons.
#8
dondewey
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Posted 14 October 2009 - 03:29 PM
This was cold brewed, sorry, I should have mentioned that.how long did you add it for at that ratio?
#9
EWW
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Posted 14 October 2009 - 08:39 PM
Thanks for the reply Denny ... do you remember what the batch size was?I've left 1/2 lb. in for 1-2 weeks with no problems.
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