HomeRoast Digest


Topic: Coffee & A Brewski (4 msgs / 50 lines)
1) From: David T
I have a local small batch brewer who wants to collaborate with me to brew a beer that incorporates coffee.  Do any of you have any experience or resources on the best coffee brewing method for use in beer?  Cold brew? Drip? Press?  I told him that cold brew with a cold infusion may be the way to go. Thoughts? I was thinking something like the Amber Blend for a stout and I thought a light roast African would be awesome in an IPA -Gary
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2) From: jon morgan
I have a friend who is a Brewer at the Local Brew pub. He grinds the coffee
fine and put it in with the grains in his mash tun then after fermentation
he Grinds a little more coarse and does a cold brew directly in the beer. He
makes a great espresso stout.
-- 
Jon
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3) From: John A C Despres
I help my neighbor with his American Brown Coffee ale. I pull 5 shots of
espresso for him to add to secondary. 5 shots for 5 gallons.
Tastes great, too. Think I'll have one right now.
John
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4) From: Allon Stern
On Oct 29, 2010, at 3:10 PM, David T wrote:
<Snip>
When I assisted a (then) roommate with a coffee ale, he made a concentrated 3gal wort, to which we added 2 gallons of drip brewed guatemalan. He used an aged hops, which reduces the bitter notes in the beer, allowing the coffee to shine through better. The goal was "a cup of coffee in every pint" - since a "coffee cup" is 6-8 ounces, that hit it about right.
It was quite tasty. I don't recall any other details of the recipe - it was a looong time ago. He was the beer expert, I was the coffee guru.
-
allon
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