Coffee Stout

[floydmeddler]

Hi all,

I was in a pub last night and they had a coffee stout. It was absolutely delicious. I read the back of the bottle and it stated that the espresso beans were added at the end of the boil.

Here is my problem: I brewed my stout the night before so the boiling is out of the question. Here's what I'm thinking about doing:

Before I rack into secondary next week, I could take around 1L of the fermented wort, heat it in a saucepan, add the espresso beans, cool and add to secondary with the rest of the beer.

Don't see why this would be a problem. My only issue is I don't know how much espresso to put in! I'm brewing 25L. Any ideas?

Cheers!

[Parp]

I'd reckon a shot per pint would be ok.

That'd be like 40 tablespoons.

So 40x15g - that'd be 600g!

Hehe! It suddenly sounds too much.

Could just go for a bag of beans, ground and cold extracted in the fridge overnight - then take the fluid from the grounds and add it to the keg/bottling bucket.

Just an idea

[floydmeddler]

Think it is too much! Well, me being me, I decided I couldn't wait until secondary so got cracking on it tonight. Here's what I did:

I took 500ml of the fermenting stout and put it through my espresso machine. Made 4 strong shots in all. Added it to the fermenter and took a wee taste. Yum glorious yum! Can't wait until next month to taste it cold...

[MARMITE]

I have been thinking about a coffee porter after trying it inWetherspoons .I rang the brewery and they told me to brew it cool so as not to extract any fat out of the beans.Apparently you can buy a coffee maker specifically for this .I need to do some research to find a machine.I'd be very interested to find out how yours turns out

[floydmeddler]

Will keep you posted!