From the HBD Archive
From: Jacob Galley <gal2@midway.uchicago.edu>
Subject: Re: Homebrew Digest #890 (May 28, 1992)
Date: 1992-05-28 17:09:07 GMT

> From: bliss@csrd.uiuc.edu (Brian Bliss)
>
> Mark J. Easter <easterm@ccmail.orst.edu> brews:
> > PUMPERNICKEL PORTER
[. . .]
> > 4 oz freshly ground coffee (Costa Rican)
[. . .]
>
> 1) try putting the coffee in the mash. this will help reduce
> any astringency from the coffee grounds. an alternative is
> to brew up a bunch of it separately, and add it to the boil.
> You do not leave grains of any sort in the boil.

My coffee : beer intake ratio is about 7 : 1, so I think I have the
experience to strongly recommend that NOBODY EVER BOIL BREWED COFFEE.
The flavor of coffee is very delicate, and essentially any temperature
changes other than the conventional brew-N-cool (or ice) will
probably damage it. You don't even want to keep it hot for very long.
If you're going to the expense of using gourmet coffee, you should
probably just brew in like normal, near the end of the boil, and just
pour it in to the wort as it's cooling.

(I don't have any experience with the cold, acid-free (viz. acid-LESS)
method of coffee brewing yet. That might work even better, as it's
supposed to be much smoother, if you're adding coffee flavor to a beer
as harmonious as the Platonic Pumpernickel Porter.)

Good luck and have fun,
Jake.

"What's so interdisciplinary about studying lower levels of thought process?"
<-- Jacob Galley / gal2@midway.uchicago.edu

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