HomeRoast Digest

Topic: Two loves: Coffee & Beer (11 msgs / 266 lines)
1) From: Matt Henkel
I know there are a few people on here who brew beer as well as coffee
and I've become confident enough in my skills both with coffee and beer
that I'm interested in experimenting with the two.  My question first of
all is this:  Does anybody have any recipes for a coffee infused beer
that they really like?  Secondly: Do you have any tips for my own
experimentation?  And lastly, since I haven't seen any discussions in
the beer forums about this: Has anybody done any work with using floral
coffees in British milds (or similar light beers)?

2) From: Aaron
Id have to dig for my recipie book, havent brewed in a few years sadly.
One thing though, cook the coffee with the beer, don't just pour cold 
coffee into the wort / fermenter / mash, or bottling stage, you are just 
asking for contamination if you do that.

3) From: Bill Morgan
I don't have any recipes, but I know it's done.  I recall having a
"Double Black" stout with coffee in it, some years ago.
On 8/23/06, Matt Henkel  wrote:

4) From: Brian Kamnetz
I recall the double black stout from Redhook. Really good stuff.
Surprisingly good, in a way, because IIRC it incorporated *$ coffee...
On 8/23/06, Bill Morgan  wrote:

5) From: Alchemist John
As a matter of fact, I did do a very nice coffee ale.  I would have 
to check my recipe but I believe it was only 2-3 oz of coffee in the 
grain mash for 5 gallons of a brown ale.  Not quite a mild, 
but.....  Didn't add perceptible to the color, but there was a 
distinct richness from the coffee addition.  I suspect just an ounce 
or two in a mild recipe would be great.
At 18:05 8/23/2006, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: Ed Needham
If you pour coffee into the secondary, there's likely enough alcohol present 
to kill off most any contamination the coffee could bring.  You'd be amazed 
how difficult it is to contaminate beer after the primary ferment.
You could even dump a bunch of beans fresh out of the roaster into the 
primary and not have anything to worry about.  They would definitely be 
Or you could do your own trademark brew and put one fresh roasted bean into 
each bottle to infuse as it ages.  Someone's bound to choke on it, but it 
would be cool.
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)

7) From: Aaron
Ed I wish I could agree with you on the contaminate part but I have 
unfortunately found that even after primary ferment you can still #$% up 
a batch of beer quite easily,  specifically coming to mind is an all 
grain recipie....   Most of my brews I ferment to very high alcohol 
contents anyways so yes it is less of a problem but still it can 
happen.  If someone has not made their own beer before and is not well 
seasoned in it Id rather tell them to take the careful route... nothing 
is more depressing than waiting 2 months for a batch of home brew to be 
ready to bottle only to see mold growing on it a few days later because 
you did something 'bad' to it not knowing.
On the bean in the bottle thing, that sounds like a cool idea there and 
I just might have to steal it when i do ever start brewing beer again.   
I wonder how the coffee will affect the krausening... hmmmmm  now im 
thinking... and THAT my friends has proven in the past to be very 
dangerous :)

8) From: Ed Needham
I'd say waste a six pack with the beans added and see what happens.  The 
coffee oils might do some damage to head retention, but I'd think the sugars 
in the bean would not be fermentable due to the high heat of roasting.
As to ruining beer, I have purposely tried to mess up beer after the 
primary, and failed.  Example... I took the last dregs of the primary and 
poured them into a pint glass to let the yeast settle.  I was going to drink 
it, but I had consumed too much of the yummy stuff already, so I though I'd 
test to see what would happen if I left it on the counter for a few days.  I 
tossed in some dry corn sugar (a no no), and stirred it with a spoon that 
was clean but not sanitized.  A few days later, I sipped from the solution 
(another no no), it was really good.  Dang.  No faults yet.  So I cut up 
half a banana and added it to the mix.  It fermented the sugars in the 
banana for a few days and I thought, surely it has become contaminated by 
now.  Remember, open to the air...  Still very tasty.  The banana was all 
but consumed by the yeasties, so I covered it with a saucer and put it in 
the cabinet to age for a week or so.  In a week, it was still good.  Not my 
favorite beer, but no contamination faults.  I drank it, and the experiment 
was obviously over.
I practice very strict sanitation practices when I brew, but hey!  Don't 
worry, have a homebrew!
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)

9) From: Obrien, Haskell W.
I ran across a recipe for espresso stout that looked interesting.http://www.ineedcoffee.com/01/03/espressostout/Will

10) From: dsobcz716
There is a local brewery by me, King's Brewing co, Pontiac Mi, that makes a Moka Java Stout.   I don't know whether it is truely a moka java blend.   I do know that there is 30 lbs of ground coffee in each 30 Barrel Batch and the coffee flavor is very strong.  I'll find out when he adds it.  I'm pretty sure it stays with the beer during fermentation.   

11) From: Matt Henkel
On Thu, Aug 24, 2006 at 12:16:36PM -0400, dsobcz716 wrote:
There are a number of recipes for dark beers (stouts and porters) that
use coffee but they all appear to be written by "beer guys" rather than
"coffeee guys" (tell tale hints include the use of instant coffee and
such).  Even so I've seen a number of interesting recipes that I want
try; what I haven't seen at all is a mild/bitter/pale ale recipe that takes
advantage of City/City+ roasted floral coffees most of the beer brewing
public is probably unaware of.

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