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.
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Coffee Usage (Cold Toddy)
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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.________________
Matthew Steinberg
Co-Founder
Exhibit 'A' Brewing Co.
Framingham, MA USA
Head Brewer
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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.
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Originally posted by Jephrois that 13 Oz's??Cheers & I'm out!
David R. Pierce
NABC & Bank Street Brewhouse
POB 343
New Albany, IN 47151
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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 helpLast edited by Jephro; 10-03-2007, 12:33 PM.Jeff Byrne
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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.Nicholas Campbell
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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 (??)GeorgeJ
Head Brewer - TDM 1874 Brewery.
Yokohama, Japan.
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Originally posted by MatthewSI 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.
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Originally posted by MikeJordanI 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.
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