From the HBD Archive
From: Bryan Hilterbrand <>
Subject: Re: coffee in stouts
Date: 1990-03-08 17:14:19 GMT

I've just caught up on over a month backlog of Homebrew Digests -- waaaaay
back, in #350, Florian Bell writes:
>In #349 Mark Stevens asks about putting coffee in stouts. I've done this
>occasionally with good results. I grind the coffee right along with the
>grain (both pale and adjuncts), and mash as usual. The 1/2 cup per 5 gal
>batch is about the amount I use. I prefer Sumatra coffee beans, since
>they are mild and usually less oily. In these stouts, I've also added
>cocoa and brewer's licorice to form a good taste combination.

The "mocha" brew sounded interesting (especially to my girlfriend). I'm
curious about how much cocoa you put into your brew? How pronounced is
the taste? Papazian mentions using bittersweet chocolate -- has anyone
done this (how did it turn out)?

Bryan Hilterbrand

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