First of the Year Beer

Discussion in 'Recipes for Feedback' started by Texas Ale Works, Jan 5, 2020.

  1. Texas Ale Works

    Texas Ale Works Active Member

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    Pricelessbrewing likes this.
  2. Megary

    Megary Well-Known Member

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  3. Texas Ale Works

    Texas Ale Works Active Member

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    I have tried several ways of getting coffee into my stout
    regular brew -pre/post fermentation
    cold brew - same as above
    all sorts of grinds in the boil

    for me everyone had some sort of issue for me.
    I read a blog post a few years back where the brewer mashed the coffee and when I tried it, and it gives me the right profile for how I want it to taste in my beer.

    T
     
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  4. Megary

    Megary Well-Known Member

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    If there's one thing I learned in this hobby is that there is usually more than one right answer. If it works for you, keep at it and don't let anyone tell you otherwise.

    When you mash the coffee, how are you handling it?
     
  5. Texas Ale Works

    Texas Ale Works Active Member

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    I use fresh roasted coffee, I need to find a new local roaster but that will not be to hard, anyway, i coarse grind it and put it in a paint strainer bag and drop it in the mash with the grains. The lower temp (150-ish) as opposed to the near 200 for french press coffeekeeps it from getting too bitter

    T
     
  6. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    yeah I know American versions are more bitter with more hop character but these seems like a bit much for me. If it works for you Texas go for it!
     
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  7. Mase

    Mase Well-Known Member

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    Have you tried coffee malt instead of real coffee?
     
  8. Texas Ale Works

    Texas Ale Works Active Member

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    I have, it is was just fine, but I prefer this way.....it lets me support a local roaster......
     
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  9. Craigerrr

    Craigerrr Well-Known Member

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    I have added fresh ground coffee to fermenter with good results.
     
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  10. Mark Farrall

    Mark Farrall Well-Known Member

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    I also do a mash with coffee on a few of my beers. I just crack the beans with a rolling pin and add them to the grains. I find it gives a really subtle coffee flavour on it's own (that's different from the darker malts quoting coffee flavours).

    Recently I'm spoiling that subtlety by steeping whole beans for 1-2 days just before packaging. The other approaches give coffee flavour but I've found the steeping great for aroma.

    On the recipe, maybe have something on hand to bring the pH back up if it's too low. Starting to appreciate a finshed beer pH around 5.5-5.6 for the beers with a few roasted malts in them. Or once it's finished try a tiny bit of baking soda in a glass to see if it works better with a higher pH.
     
  11. Texas Ale Works

    Texas Ale Works Active Member

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  12. Texas Ale Works

    Texas Ale Works Active Member

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    Ok, so I got all details added for your approval!
     

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