Good afternoon;
Looking for information on dry hopping a finished beer with whole coffee beans. We have a smaller brite tank and would like to draw off some beer from conditioning and steep it in coffee.
1). What is a typical addition of whole beans per volume of beer?
2). What would be a typical steeping time?
3). What should I expect from the whole bean addition on the beer? Obviously, we will taste it as we go, but I would like a bit of an idea of what we can expect.
We have a barista we can draw some information as well.
Aroma?
Colour?
Flavour?
Tannins?
4). Has anyone gone with less beans and a longer steeping time? Can you achieve the same result with that method, or is there increased colour and tannins?
5). Does one need to steep the whole beans in alcohol before addition? A few quick dips in hot water to sterilize the surface?
Any information is appreciated.
Thanks for your time
David
Looking for information on dry hopping a finished beer with whole coffee beans. We have a smaller brite tank and would like to draw off some beer from conditioning and steep it in coffee.
1). What is a typical addition of whole beans per volume of beer?
2). What would be a typical steeping time?
3). What should I expect from the whole bean addition on the beer? Obviously, we will taste it as we go, but I would like a bit of an idea of what we can expect.
We have a barista we can draw some information as well.
Aroma?
Colour?
Flavour?
Tannins?
4). Has anyone gone with less beans and a longer steeping time? Can you achieve the same result with that method, or is there increased colour and tannins?
5). Does one need to steep the whole beans in alcohol before addition? A few quick dips in hot water to sterilize the surface?
Any information is appreciated.
Thanks for your time
David
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