Coffee Usage (Cold Toddy)

[Jephro]

I have a stout in an FV and now its time to get my coffee ready for my transfer to BBT later this week. I plan to do a cold toddy, but i'm just shooting in the dark with the amount of coffee i should use. Last Time i did this recipe the coffee was added on the hot side. Anyone have any advice on how much coffee to use for a 10BBL Stout with an OG of 17°P.

[MatthewS]

I usually use around 1 pound per barrel into the serving vessel or bright. Course grind and soak the coffee for 4 hours minimum.

Cold is the way to go, otherwise the coffee is too acidic.

[Jephro]

I usually shoot around 13 per barrel into the serving. Course grind and soak the coffee for 4 hours minimum.

is that 13 Oz's??

[billings]

Coffee Porter

We make a coffee porter with coffee added at transfer to the brite tank. We have found one 1/2bbl of brewed coffee per 10 bbl batch. We use an espresso blend for the coffee addition. We researched about 20 different blends untill we found the right flavors we were looking for.

There is a distinct coffee aroma and flavor with an espresso bite in the finish. It is the fastest selling dark beer we have.

Travis Zeilstra
Brewer
Montana Brewing Co.

[beertje46]

is that 13 Oz's??

I would think so. I've never used a cold infusion. I use pound/bbl. of fine grind French Roast in the mash-tun before vorlauf.

[MikeJordan]

Cold coffee toddy

I would recommend .25-.50 lbs of coffee per bbl of beer. A course grind in mesh bags for steeping works well. You may want a longer steeping time; more like 12 hours.

Good luck!

[Valleybrew]

I have found 1 pound per barrel of whole bean gives a really nice coffee flavor in just a couple days. This is for cold side, AKA barrel addition.

[Jephro]

I went with about 1/3 lb per bbl. I put a fresh coarse grind in hop sacks which I let sit in a corny in the cooler overnight. I used a blend of 2 light roasts and 1 medium roast. The beer was already very roasty, so i started on the lighter side with the coffee, but all said, i am very happy with the flavor.

I like the whole bean idea though, i may have to play with that one some time.

Danks for the help

[3DogsBarking]

I really like the cold infusion idea. For some reason 16 hour old coffee out of a french press tastes smoother and has more chocolate like flavors than a fresh roast.

[billings]

Beartooth Espresso Porter

I am bringing our coffee beer to the GABF. Come by and give it a taste. See ya in Denver.

Cheers,
Travis Zeilstra
Brewer
Montana Brewing Co.

[boussh]

Toddy porter

We took 10 lbs of a blend of sumatra, peruvian, and brazilian beans roasted for us locally . created about 6 gallons of extract using the toddy process for 7 bbls. (with the medium-dark roast we were able to run two batches of extract per lb of grounds) Added to bright tank and filtered our porter on top. not over the top coffee, but created a nice balance. will be at GABF also. Check out Blue Frog (Pacfic region) and our Toddy Coffee Porter.
Next year will bump up the lbs to maybe 15 hoping to get 10 gallons of extract.

[GeorgeJ]

we do an espresso stout where we add coarse ground espresso beans after the boil has finished to soak.

works beautifully. takes the aroma of coffee without it being just tasting too much of coffee. has no 'acidic' taste... i dont know what that's all about (??)

[jsvoboda]

Coffee

Pons and Fleshmann were right on this one. Cold fussion is the ONLY way to add coffee to beer in my op. We use 5 lbs for 7 bbls.

[SRB]

I usually use around 1 pound per barrel into the serving vessel or bright. Course grind and soak the coffee for 4 hours minimum.

Cold is the way to go, otherwise the coffee is too acidic.

Thanks for this tip Matthew! We have since brewed 4, 7bbl batch's of coffee Porter, with 1 lb per barrel cold soaked (10 quarts of water, 24 hours) course grind organic shade grown coffee (added to serving) and had EXCELLENT results. Cheers!!

[Mid Asst Brewer]

I would recommend .25-.50 lbs of coffee per bbl of beer. A course grind in mesh bags for steeping works well. You may want a longer steeping time; more like 12 hours.

We use .6 for 24 hours after carbonation. If you have a coffee roaster/supplier that is providing coffee they should be able to grind it to toddy which is a super coarse grind.