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monkeybrewer
12-12-2007, 10:25 AM
Hello Forumites,
I am about to add some coffee to my 7 bbl batch of Oatmeal Stout to create a "breakfast stout". I'm set on doing a cold extraction to create the coffee but wonder where the best/most sanitary/oxygen free place to add it is. I was figuring to add it to a fully purged serving vessel (with positive pressure applied to the tank as I pour in the coffee through my top manway). This will inevitably put some O2 in the tank but not too much I'm hoping. Does anyone have a better way to add it that lets in no air and also doesn't strip anything out of the coffee? Also what volume of coffee would be appropriate for a 6.25 bbl final yield of stout. Thanks for any help in advance.
Cheers

Buckley
12-12-2007, 11:25 AM
You could use a corny keg. Use Co2 to inject it in the inlet on the tank. I do that with yeast I bring up. I have also done this with tea concentrates for spices.

wailingguitar
12-12-2007, 11:27 AM
I would put the coffee into a corny keg, do a CO2 purge on the keg and use CO2 to push the coffee into the tank. Everything is sealed, sanitary and O2 free. I have used this method many times for different flavors... one brewery I worked at would even pitch yeast this way.. straight into the wort flow into the tank. Worked great.

wailingguitar
12-12-2007, 11:28 AM
You could use a corny keg. Use Co2 to inject it in the inlet on the tank. I do that with yeast I bring up. I have also done this with tea concentrates for spices.

Looks like psychotic minds think alike! Hahaha Well said Buckley!

monkeybrewer
12-12-2007, 12:38 PM
Thanks guys...I don't have corny kegs but I do have side bung quarter barrels that should work. Any ideas on the volume of coffee? Style of coffee? Brands to avoid?
Cheers

Buckley
12-12-2007, 01:02 PM
My opinion, think local. Is there anyone by you that roasts?? The ability to cross market is awesome! That and they can help pair the right bean/roast combo for the flavor you want.

monkeybrewer
12-12-2007, 01:05 PM
Buckley-
great idea...we've got a roaster in town. Hopefully they'll be excited about being featured in a local beer.
Cheers
PS Any ideas about how much coffee to add?

Jephro
12-12-2007, 01:26 PM
I used about 4 lbs of course ground coffee in my 10 BBL batch. I would use a lighter roast, i used a blend of a light chocolate roast, and a breakfast blend in mine.
check out this thread:
http://www.probrewer.com/vbulletin/showthread.php?t=9087

brewboyky
12-12-2007, 01:40 PM
I used local coffee for our coffee stout in our 2 barrel brewery a while back. I then switched to Folgers one year without telling anyone. The customers said it was the best batch ever. Go figure.

monkeybrewer
12-12-2007, 01:55 PM
Jephro
Thanks for the link...I'm going to go with 5lbs for my 7bbl as the stout is quite roasty to begin with. Thanks for the help.
Cheers

kugeman
12-12-2007, 03:07 PM
Jay- I've always done my coffee stouts and porters one keg at a time, rather than adding coffee in bulk. If you want details on how i go about it give me a call and I'll spill the beans (so to speak...)

infinitybrewer
12-21-2007, 05:57 PM
We add coffee to our Porter in the brite tank. We use fresh roasted, coarse ground coffee in a nylon mesh bag and rack the finished beer on top of it. We keg it after 3 to 4 days on the coffee and typically use about 1/2 lb. per bbl. Coffee beers, yum.

Cheers,
Thom

GeorgeJ
12-22-2007, 07:07 AM
we make an espresso stout. which is very popular.

adding coarse ground coffee to the copper after the boil has finished, alows it to 'soak'. it works fantastically. and no harsh tannic flavour is achieved, as the coffee itself is never boiled