Any thoughts on how to design a coffee IPA recipe without imparting the dark colors that coffee would likely add? I’ve had one in the past that was delicious and looked like a traditional IPA. After the recent issue of Zymurgy, I’d really like to give it a shot. Has anyone done this successfully?
I haven’t done this myself, but I’ve read in several sources that if you steep whole beans in the fermenter (rather than ground beans) you will pick up flavor, but not color.
My wife brewed a white stout that included coffee. She used 16 to 20oz of cold brewed coffee. The beer was still pale in color after the addition of the coffee.
Worked well for my golden stout. Whole beans after fermentation completed.
I’ve added a cup of strong cold brewed dark roast to a 5 gallon batch of pale ale and got a good amount of flavor and almost no color increase. The addition was at flame out.