Stout and coffee

[neilb]

Hello all, just after a bit of advice please.
My next brew will be Wilko's Chocmeister stout which I have brewed before with Muntons beer enhancer and 50g chocolate malt. It turned out really well but I'm thinking about adding some fresh ground coffee to this next batch. Thing is, I'm not sure how much coffee to add. I don't want to overpower it, but rather a nice background taste behind the chocolate.
Thoughts, comments and advice welcome

 

[StJayJay]

I’ve been looking into this myself, was going to add some beans for a couple of days before I rack to a secondary. Found a BYO article on it (link below)but seems theres a lot of discussion in lots of forums. Seems to be a million approaches and depends when you add it in the process, what size beer it is etc. Some people brew it first and add the brewed coffee to the beer. Different methods impart different bitterness levels so some recommend cold brewing if you want the flavour but not the bitterness. Brewdog have a coffee stout that’s added at the end of the boil but it’s less than 10g in a really high gravity beer. Here’s that link anyway:

Brewing with Coffee - Brew Your Own

 

[AlDaviz]

I do a stout using similar recipe to brewdogs Islay paradox, I add 100g of Lavazza ground coffee at flame out for 20 mins. Works well, and here’s normally around 20-25L after the boil

 

[AlDaviz]

https://www.thehomebrewforum.co.uk/threads/reiterated-mash-imperial-stout.92588/page-2#post-1029256

 

[neilb]

Thanks for your replies
Another quick question, can one add the coffee to the fv just before racking/bottling?

 

[AlDaviz]

Thanks for your replies
Another quick question, can one add the coffee to the fv just before racking/bottling?

I can’t see a problem with adding the coffee b4 bottling, using boiling water

 

[GhostShip]

I followed a recipe on this forum for St Peter’s Cream Stout and added one litre of coffee I made in a cafetière, with very hot, but not boiling, water. It added a really nice, but fairly subtle taste to the stout. I think I used whatever ground coffee I was using at the time, but if I was doing it again, I’d probably do it with espresso.

 

[MZonard]

Beware! I added five espresso cups to 23 litres of Stout in the FV and it was way too much. Bottled last November and the effect hasn't diminished much over time. In 33cl bottles so we drink it as a delicacy with chocolate...

 

[Arcs]

I followed a recipe on this forum for St Peter’s Cream Stout and added one litre of coffee I made in a cafetière, with very hot, but not boiling, water. It added a really nice, but fairly subtle taste to the stout. I think I used whatever ground coffee I was using at the time, but if I was doing it again, I’d probably do it with espresso.

Nice you did that, that St Peters Cream Stout leaves alot to be desired and you Sir, made some heavy progress on that beer =)