From the HBD Archive
From: winter@cirrus.com (Keith Winter)
Subject: unknown
Date: 1992-07-16 15:18:52 GMT

In HBD #924, Drew Scott writes:

>Does anyone have any experience with adding coffee to stouts?
>How much should be added so that there isn't an overpowering
>coffee flavor (assuming a 5 gallon batch) - just an ounce or two?
>And is it best to leave the beans whole?

I made a coffee stout a couple of years ago and it came out fine. I
added 1/4 lb of whole beans to the primary and left them in until
I transferred to secondary (3-4 days). I used a robust bean (french
roast, I think. Sorry, I don't have the brew sheet here). The
flavor of the coffee was wonderful against the roasted flavor of
the brew. The oil on the beans did not affect head retention at all.
Oddly, under the flavor of coffee and stout, there was a definite
chocolate flavor. Mmmmm... maybe I should make it again!

RDWHAHB,

Keith Winter


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