I am in the process of researching coffee beers. I am having a hard time getting responses on usage (mash, kettle, fv, and brite tank) and ratios (lbs/bbl, or gallon). I was wondering if someone had some expirence with coffee or esspresso in their beer recipes.
thank you for your time
I have made coffee stouts before. I recommend pouring brewed coffee that has been cooled into the serving or bright tank. then carbonate the beer
We always used 1/2 # Espresso beans ground for flat bottom brewing per 1/2 barrel.
i hope this helps.
This produced a nice coffee finish without any astringency
I have done many coffee beers and my preferred way to add the coffee is as a "dry hop" in the fermenter after fermentation is complete and the bulk of the yeast has been taken off. I use anywhere from 4-12 oz/bbl.