Coffee additions in a robust roasted porter recipe

[sebiwebi]

Hi guys, I'm wondering how to add coffee to make the recipe stated on the title.

Any suggestions and experiences on steeping coffee at flame out vs during fermentation?

Also, what proportion to use (gr/L)? Would coffee (beans?) apport much dryness/roast flavor and how to balance it out with IBU and malt sweetness?

Hit me up brewers!

Seb

 

[MrSarge]

Hi seb, ive got a breakfast stout in the fv right now and it smelled awesome going in so ive got high hopes for it once its ready to drink!

Id say the flavour imparted in the beer depends on the type of coffee used and god thats a worm hole on its own.. ive tried various coffees over the years from stuff that tastes like tar to stuff that tastes of cherries so my recommendation would be to add the kind of coffee that you enjoy drinking.
I added about 70 odd grams of strong dark roast (ground) to the wort at flame out but tbh its totally subjective.. i went off of the founders breakfast stout clone recipe just tweaked it a little to my taste (no chocolate and no late addition of coffee to the fv) as for the bitterness the coffee imparts, thats negated by the higher mash temp 69c if memory serves
I can did up the recipe if you want to have a ganders

Cheers!

 

[chrisb8]

I made a coffee porter earlier this year and I added whole coffee beans to the fermenter after fermentation was complete (13 days according to my notes) for 7 days before bottling. This gave a strong coffee flavour which was about right for my taste but as already mentioned this is pretty subjective and will probably also depend on the type of coffee used. I used 100g in a 15ltr batch and I soaked the beans in starsan for a minute or two before adding to the fermenter (not sure if this is totally the correct method but it worked for me). I have just submitted a bottle of this batch for the October forum competition so I will look forward to some feedback...