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Hey brewing brethren. I am designing a chocolate coffee oatmeal stout.
I think the recipe is pretty good, but I am wondering whether it is advisable (or if there are reasons why I shouldn't) dry hop 250g of coffee beans for 12 hrs prior to packaging.
I know I asked about adding coffee to a stout about two years ago, but this option didn't turn up. And I have a bag of coffee beans I bought by mistake that would be perfect.
Should I blanch them in boiling water first to sterilise do you think?
They were pre-packaged, not the self service type beans.
Any ideas, opinions or pearls of brewing wisdom?
I think the recipe is pretty good, but I am wondering whether it is advisable (or if there are reasons why I shouldn't) dry hop 250g of coffee beans for 12 hrs prior to packaging.
I know I asked about adding coffee to a stout about two years ago, but this option didn't turn up. And I have a bag of coffee beans I bought by mistake that would be perfect.
Should I blanch them in boiling water first to sterilise do you think?
They were pre-packaged, not the self service type beans.
Any ideas, opinions or pearls of brewing wisdom?