HomeRoast Digest


Topic: Coffee Beer (26 msgs / 752 lines)
1) From: Eric Faust
This just sounds like something home roasters have tried. Anyone have any
stories, attempts, thoughts, rants etc. on coffee beer? or does anyone have
any techniques that work?
Thanks,
Eric Faust
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2) From: Allon Stern
On Feb 26, 2009, at 4:17 PM, Eric Faust wrote:
<Snip>
A friend of mine who homebrews and I collaborated on this one.
We made a coffee stout, IIRC, a concentrated 3 gal wort, used aged  
hops to lessen the flavor impact of the hops to allow the coffee  
flavor to shine through, and topped it off with 2 gallons of freshly  
brewed guatemalan coffee.
It was quite nice. He probably recorded the recipe; I should ask him  
if he still has it (this was about 13 years ago)
-
allon
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3) From: Eric Faust
Allon,That would be sweet if you could get me the recipe. How did you brew
the coffee? and did you add it hot? Let me know some details if you have a
chance. Thanks.
Eric Faust
On Fri, Feb 27, 2009 at 11:27 AM, Allon Stern  wrote:
<Snip>
-- 
Eric Faust
(651) 357-6272
1665 Hague Ave
St. Paul, MN 55104
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4) From: Aaron Walls
I homebrew and have been experimenting with coffee beers for a while now.
Most beer recipies call for ground coffee to be added into the mash, which
sits at around 150 F for 1 hour.  Anyone who knows coffee knows this is a
perfect way to get a terrible tasting brew.  I have made an imperial
espresso oatmeal milk stout for a friend's wedding and named it the "Nuptial
Stout", and it was so good I have produced another 4 batches of it since.
It was 9.8% abv, hopped to 80 IBU, and added 8 shots of homeroast espresso
from my HX machine at the end of the boil (wort temp was 200 F).  The milk
(lactose sugar - non-fermentable) really smooths out the somewhat astringent
taste of aging coffee.  A beer of this magnitute needs a lot of time to
mellow out, and I have a few bottles left of it which are now over a year
old and taste better than they ever have.  I would recommend anyone try it,
but I personally have found most commerical coffee beers undrinkable.
Mostly because they taste like old coffee with a cold beer poured in it
(Lagunitas Cappucino, Terrapin Wake and Bake, Mountain Sun Java.  Good beers
in their own right, but would be better sans the coffee).  I went the
adjunct route on mine and paid attention to proper brewing methods, which I
do not believe many, if any, commerical brewers do.
On Fri, Feb 27, 2009 at 12:27 PM, Allon Stern  wrote:
<Snip>
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5) From: Aaron Walls
On the last sentence, I meant to say "proper *coffee* brewing methods...".
I don't want to imply that commercial brewers don't know how to brew beer
(they do, and it's amazing, so thanks if any are out there :)
On Fri, Feb 27, 2009 at 2:19 PM, Aaron Walls  wrote:
<Snip>
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6) From: Allon Stern
I just brewed several pots in my automatic drip, and we added it hot,  
iirc before we cooled the wort.
I've emailed my friend, maybe he remembers the beer angle.
-
allon
On Feb 27, 2009, at 12:34 PM, Eric Faust  wrote:
<Snip>
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7) From: Brandon Kolbe
Hi Eric,
     My wife makes what she calls "Cindy's Irish Breakfast Stout".  It
usually ends up around 6.5% abv.  She adds 8 shots of brewed espresso into
the secondary fermenter for five gallons of beer.  She also adds vanilla
extract into the secondary fermenter.  I feel that by putting the espresso
into the secondary fermenter it adds more flavor to the beer.  Granted, the
roasted barley in a stout recipe can add some coffee flavors but the coffee
actually adds a more distinct flavor.
     I do agree with Aaron about adding coffee grounds into the mash.  I
think that would be terrible ( even though we have never done it this way
).  I have never tried the commercial coffee beers that Aaron listed so that
will give me more beers to try.  I have seen the Lagunitas Cappucino at a
local liquor store but was originally scared off by the word "cappucino"
appearing on a beer bottle.  Anyway, if you are interested in the recipe I'm
sure my wife would be willing to share.
Happy Brewing,
Brandon
On Thu, Feb 26, 2009 at 3:17 PM, Eric Faust  wrote:
<Snip>
-- 
"We are what we think.
All that we are arises
With our thoughts.
With our thoughts,
We make our world."
      -- Buddha
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8) From: Carrie Goetze
Hello!  Yes, I would love to hear about your wife's coffee beer recipe.  I
have been brewing beer for a long time but today will be my first try at
roasting coffee.
What a wonderful world.
Thanks, Carrie

9) From: John A C Despres
A neighbor and I collaborated on a batch of his American Brown last summer.
I contributed 6 shots of espresso - a Yemen, if I remember correctly. Joe
added the shots to secondary. We waited about 3 weeks and it's a delicious
brew.
John
On Sat, Feb 28, 2009 at 9:41 AM, Brandon Kolbe  wrote:
<Snip>
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10) From: Eric Faust
Yes I would love your wifes recipe! To everyone else, this is what I am
beginning to understand. Putting grounds in the mash or at any point letting
the grounds steep has a negative affect because coffee needs to be properly
brewed in order to yield ideal "coffee" results. Let me know if you disagree
with that idea. So if I add liquid coffee should it be espresso or regular
strength brewed coffee? Anybody have any personal experience? The other this
I have gathered is that the coffee should be added late? Can anybody expand
on that?
Wow, I should have known that homeroasters would be on the cutting edge of
this a long time ago. I am learning a lot from all of you well seasoned
coffee/beer brewers.
Eric Faust
On Sat, Feb 28, 2009 at 10:32 PM, John A C Despres wrote:
<Snip>
-- 
Eric Faust
(651) 357-6272
1665 Hague Ave
St. Paul, MN 55104
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11) From: John A C Despres
How'd the roasting go, Carrie? Do share, do share!
John
On Sat, Feb 28, 2009 at 3:16 PM, Carrie Goetze  wrote:
<Snip>
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12) From: Aaron Walls
My personal experience has been with espresso because of its manageable size
(only a few ounces) and my preference for espresso over drip coffee.  If you
were to go the drip coffee route, I don't see any reason not to other than
you would have to control for a measurable increase in water volume,
effectively diluting your wort.  If you plan for this, add less water up
front and allow the coffee to meet in the middle as Allon and his brew buddy
did (but I believe 2 gallons of coffee may be overkill.  Allon, how did it
turn out?  Was it dominated by coffee taste?  How did the coffee come
through on the aging and fermentation?).
I believe that the only time to add coffee to beer is after the boil when
the temperature is at or below 203.5F.  Coffee is very fickle and will scald
creating off tastes if you add it to the boil.  I would understand if you
added it before the primary fermentation, it would be incorporated as a
flavor element primarily, but if you added to the secondary, it would add a
rawer, individual coffee characteristic.
On Mon, Mar 2, 2009 at 2:45 PM, Eric Faust  wrote:
<Snip>
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13) From: Treshell Jones
On 3/6/09, Aaron Walls  wrote:
<Snip>
 once in the bottle needs to age. Does everybody know that Champagne bottles
picked from the local bar, works great and can be cleaned and capped easy?.
 Back to the beer story.  My first try was with a heavy porter style.
 Tasted after a week, really bad.  After another week, worse.  Decided it
was undrinkable and meant to toss it out.  Then after 4 months and a late
night of music and fun, got home and our guest wanted to try one of our
beers.  The end of this story is that it  was better then any beer I could
remember.  We have made it many times and it always is great.  We treat in
age kind of like a mead.treshell
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14) From: Allon Stern
On Mar 6, 2009, at 4:24 PM, Aaron Walls wrote:
<Snip>
Came out pretty good, actually. We were aiming for a cup of coffee in  
every pint 'o beer.  Adopting the "cup of coffee" size as 6oz, we hit  
that mark.
We used an aged hops to let the coffee flavor come through. The idea  
was to make a beverage every bit as much a beer flavored coffee as a  
a coffee flavored beer. I think we achieved a pretty good fusion.
We soda-kegged it; it was made as part of the refreshments for a  
party we were throwing, the theme being "uppers and downers". We also  
made a "strawberry water-joe ale", which was essentially caffeinated  
beer, and I served alcoholic espresso drinks. For music, we loaded  
the CD changer with punk rock and classical, and put it on shuffle play.
The party was a success (it was held during a science fiction  
convention in 1997), but was mostly memorable because during that  
convention (though not during our party) a guest not associated with  
the convention set off the sprinkler in their room on the 4th floor,  
flooding the hotel lobby, and the 3rd floor (the 1st and 2nd floors  
were in a separate area - odd hotel construction). This was the last  
year this particular convention was held.
Years later in 2005, when the Iraqi transitional elections were held  
with out-of-country voting, the Washington DC area voting location  
was this hotel.
-
allon
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15) From: Carrie Goetze
Well, seems like a long time ago, but all the coffee has come out really
well.  Just ordered up 20 more pounds of the stuff to play with.
Yeah, I am hooked.

16) From: Carrie Goetze
A while back (maybe earlier this year) there was some chatter about brewing=
 coffee beer, I thought saved this thread for a future use but that is not =
the case.† =
Does anyone have a recipe, process, degree of roast†or other thoughts on =
this? =
Thanks, =
Carrie
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17) From: Brian Kamnetz
Q2FycmllLAoKWW91IGNhbiBmaW5kIHRob3NlIGNvZmZlZSBiZWVyIHRocmVhZHMgaW4gdGhlIGFy
Y2hpdmVzOgoKaHR0cDovL3RoZW1leWVycy5vcmcvSG9tZVJvYXN0LwoKQWZ0ZXIgeW91IHNlYXJj
aCwgYmUgc3VyZSB0byBub3RpY2UgdGhhdCB5b3UgY2FuIHNjcm9sbCBkb3duIHRocm91Z2gKdGhl
IHJlc3VsdHMuCgpCcmlhbgoKT24gRnJpLCBBdWcgMTQsIDIwMDkgYXQgNDoyMSBQTSwgQ2Fycmll
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cm9jZXNzLCBkZWdyZWUgb2Ygcm9hc3TCoG9yIG90aGVyIHRob3VnaHRzIG9uIHRoaXM/Cj4KPiBU
aGFua3MsCj4gQ2FycmllCj4gX19fX19fX19fX19fX19fX19fX19fX19fX19fX19fX19fX19fX19f
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MjA=

18) From: g paris
http://beanactivist.wordpress.com/2007/11/02/beer-and-coffee/carrie, ck this out
On Fri, Aug 14, 2009 at 1:21 PM, Carrie Goetze  wrote:
A while back (maybe earlier this year) there was some chatter about brewing
<Snip>
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19) From: Ed Needham
I have lots of thoughts...some good, some just make the smoke alarms go off.
I homebrew beer and roast coffee.  I've roasted coffee for 32 years, but 
only homebrewed for about 5 or 6.
I did an experiment a couple years ago where I added corn sugar to some well 
brewed drip coffee and with an English Ale yeast I had on hand, fermented 
the coffee solution.  It was incredibly terrible.  It tasted like the bad 
taste that I get with most coffee beers.  lesson learned for me was to not 
add coffee to the fermentation process.
If I were to make a coffee stout or porter, I would brew coffee using a 
paper filter to eliminate the oily-ness from the brew that might affect head 
retention.  I would also add it at the last minute before bottling or 
kegging, and serve it quickly.
I don't think the good flavors of coffee hold up well with any aging at all. 
I have been known to dump a shot of espresso into a pint of stout for a bit 
of added flavor.  It works well like that and retains a full tasty coffee 
flavor.  Schlafly Brewing out of St. Louis has a coffee stout that tasted 
pretty good to me.  I think they add the coffee after the secondary 
fermentation if I remember right from conversations with the head brewer 
when he came to my local pub on a PR mission.
Good luck, and publish any good results you get.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

20) From: Phil Miller
Here is a recipe for Coffee Beer (I am also a home brewer).
These are from my recipe files, collected from ???
Coffee Stout
Category Stout
Recipe Type Extract
Fermentables
6 lb Stone Mountain Brewery amber malt syrup
3 lb Geordie light DME
1 lb crystal malt 10L
8 oz. chocolate malt
2 oz. roasted barley
Hops
6 oz. Cascade hops (5.2% AA), bittering
1 oz. Cascade hops, flvaoring and aroma
Other
8 oz. Italian espresso beans
Yeast 15 g. Windsor dried ale yeast
Procedure Ground speciality malts and steeped in 1 1/2 gal. cold water.
Brought water up to temp
and held at 150 - 160 deg F for 1/2 hour. Added extracts, brought to boil
and added bittering
hops. Boiled for 1 hour. Added 1/2 oz. hops and ground coffee 10 minutes
before end of boil,
added 1/2 oz hops at end of boil. OG 1.070. Kegged 18 January 1996; FG 1.034
(estimated
alcohol, 5.9% abv).
And a coffee Stout
Coffee Stout
Category Stout
Recipe Type Extract
Fermentables
1 can Stout extract
6 lbs dark dutch bulk extract
1 lbs chocolate malt
1 lbs crystal malt
.75 cup brown sugar (priming)
Hops
1 oz Fuggles hops (bittering)
1 oz Fuggles hops (flavoring)
Other
12 cups coffee
Yeast 1 package of Wyeast #1084
Procedure Heat water to 160 degees and steep grains. Remove grains and heat
to boiling. Add
extracts and coffee and heat to boil. Add bittering hops and boil for 40
minutes. Add flavoring
hops and boil for 20 minutes. Cool and pitch yeast (I used a starter). Rack
to secondary when
active fermentation subsides. Leave in secondary 3-4 weeks. When ready to
bottle boil the brown
sugar with a pint of water for priming. This came out with the coffee a bit
strong. Next time I try
this Iíll probably cut back to 6 to 8 cups of coffee.
I have not tried any of these, however beer like coffee requires little in
the way of flavorings, a little goes a long way.
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21) From: Allon Stern
On Aug 17, 2009, at 4:54 PM, Phil Miller wrote:
<Snip>
but 8oz of coffee for a big batch of beer?
No way!
When I made my coffee beer, we made a concentrated 3gal of wort, and  
2gal of coffee. We wanted a cup of coffee in every pint 'o beer.
Okay, so I cheated a little, and called 6oz a "cup", but hey, when's  
the last time you had an 8oz industry standard "cup" of coffee?
As I remember, it was really good. My roommate (at the time) is the  
beer-head, I'm the coffee head.
Unfortunately, when I asked him if by any chance he had the notes  
from our batch oh so many years ago, he replied:
<Snip>
oh well.
-
allon
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22) From: jon morgan
My roommate has a coffee stout that should be bottled this week. If it is
any good I will post the recipe.
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23) From: Joe Screnock
I see no one commented yet on the first recipe.
I have never made a Stout with Cascade hops, but I suppose one *could*. =
  And 6 oz of bittering hops?!?  Holy Smokes!!  Would you even taste the =
coffee?
I once made a split batch (5 gallons total) of Cherry and Coffee Stout. =
  I split the batch when racking to the secondary, but probably added =
the coffee at bottling time.  I didn't home-roast or have an espresso =
maker at the time, so I am sure my recipe called for "strong" coffee and =
most likely didn't call for a weight for the ground beans.  I remember =
liking both batches quite a bit.  (Then again, I've made very few beers =
I haven't liked.  I had a friend make a Honey Weizen once but didn't =
have enough honey, and, after searching his cupboards for fermentables, =
decided to use Blackstrap Molasses.  "Blackstrap Weizen" was born. =
Somehow, it never caught on.....)
I also tried something different with carbonation:  I added two shots of =
espresso to 14 oz of milk, added a bit of sugar, put it in a 20 oz =
plastic soda bottle, and carbonated it.  I received mixed reviews from =
friends - some thought it quite good, others thought it too "weird".  I =
liked it.
I've not yet had a commercial Coffee Stout I liked.  I would go along =
with the suggestion of adding your coffee of choice to a stout at =
drinking time.  It is much easier to play with proportions and then =
scale up to your brewing size.
Have fun and post the results.  I got into home roasting via home =
brewing, and expect there are a lot of people here who brew both coffee =
and beer.
All this talk of a Coffee Stout makes me think I should make a small cup =
of coffee with my AP and top it off with a Stout...
Joe
Phil Miller wrote:
<Snip>
<Snip>
034
<Snip>
<Snip>
<Snip>
at
<Snip>
ck
<Snip>
it
<Snip>
<Snip>
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24) From: Mike Chester

25) From: Carrie Goetze
Oh please post the recipe anyway - then comment when it gets tasted.† =
----- Original Message ----
From: jon morgan 
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Tuesday, August 18, 2009 10:40:03 AM
Subject: Re: [Homeroast] Coffee Beer
My roommate has a coffee stout that should be bottled this week. If it is
any good I will post the recipe.
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26) From: Allon Stern
On Aug 18, 2009, at 3:29 PM, Joe Screnock wrote:
<Snip>
Anyone who loves stout and who loves espresso should definitely try  
miKe mcK's Delirium espresso blend (nee Ohana).
When rested just right, and pulled most lovingly, this espresso has  
amazing stout flavors.
-
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