Best way to add coffee or vanilla to a stout

[lagerfeld]

Morning all.
I am about to start my 3rd stout kit (Brewmaker Irish stout), the previous 2 being Coopers to which I added licorice.

This time I would like to experiment with coffee and/or vanilla but I am not sure how best to add them.

With the licorice I added sticks to the malt as it was boiled with sugar which dissolved them.

The coffee is currently in bean form and the vanilla is a pod. Any tips on quantity would also be welcome.

cheers

 

[clibit]

There's a coffee thread here:

http://www.thehomebrewforum.co.uk/showthread.php?t=55408&highlight=coffee

And vanilla here:

http://www.thehomebrewforum.co.uk/showthread.php?t=56216&highlight=vanilla

 

[lagerfeld]

Mmm, inconclusive but thanks Clibit

 

[LarryF]

I've used coffee in stout a couple of times now, I like the bitterness it brings. I've used brewed coffee and a better quality instant, it's very easy to over do it with the coffee though. I'm thinking that at some point in the future I may try the camp bottled coffee for posterity sake. I am also adding a hop tea to the stouts when I'm brewing them, I've liked all the ones I've done so far but then I've always preferred the more bitter stouts.

 

[clibit]

I've added coffee once, I brewed fresh coffee in a cafetiere and added about 500ml at bottling time. Worked well. I followed an American breakfast stout recipe.

 

[lagerfeld]

Cheers guys.

My plan is to add vanilla pod (split) to the malt/sugar in the pot and leave in the FV throughout. I did this last night but don't expect lots of vanilla flavour, hopefully just a hint.

I will make a strong coffee brew and add this to the fv a day or so before bottling.

Fingers crossed.