I’ve got 5 gallons of brown ale in the fermenter right now, and I’d like to add coffee and cocoa nibs. I’m aiming for something akin to Cigar City. Right now I’m looking at 0.5 cup whole beans cold brewed in 2 cups of water for 24 hours and 2 oz of cocoa nibs cold steeped in 2 cups of a white liquor for 24 hours. My plan is to add the liquid result of both to the fermenter at the beginning of a 3 day cold crash. Never done this before so suggestions on any of that much appreciated.
Thank you.
Your amounts of coffee and nibs seems low to me, but I guess if it’s not enough you can always add more.
I agree. I think 4 ozs. is a better amount for 5 gallons. Also, I soak mine for a week to make a good tincture. I’m not sure how much flavor you’re going to extract in one day. Also, never brewed with coffee.
You can also add the whole coffee beans directly to the fermenter and save a step. You will get the coffee flavor but not extract much caffeine, I do this with my coffee porter. I get lots of flavor without the caffeine buzz. Three days on the beans seems to be about right for me but you can go longer to get more coffee flavor. Let your palate be your guide.
Thanks and shout out to Akron from a former resident of Medina.
Where did you live in Medina? I grew up there, actually in Abbeyville where Lagerheada is.
About a mile from Heritage Elementary School. Late 70s/early 80s. Great place to be a kid!