Planning on a coffee vanilla porter (12 gallon batch) next week. Planning on dry beaning in the secondary. Is this the consensus nowadays? How much coffee per 5 gallons? How long to leave it in the secondary.
I’m not a huge fan of coffee beers because they keep me awake at night But I have some requests so thought I’d fill 'em.
(PS: I have a fantastic coffee roaster within a half mile from me.)
I use 1/2 to 1 lb of beans, roughly cracked, in my canister (in the keg) until I like the flavor then pull it. So for me it’s not so much an exact amount as leaving 'em in there until I like flavor. Closer to a lb gets me to the threshold quicker.
EDIT - Usually the amount of time is tied to the intensity of the coffee beans. Columbian beans, several days, espresso beans, only a few.
I still like to cold brew, but taking a step out of the process is appealing. These days nicer grocery stores will have pre-made cold brew. Some are really good. I like the flavor of cold brew personally.
I do cold brew as well. Add it at kegging. Usually about a pint worth of strong cold brew.
Keith, see if they have a good decaf roast. I use a good decaf bean for my coffee beers so I can drink it at night and not be kept awake, because, I too, have had that issue.
I’ve used up to 1/2 lb in 5 gal batch. Whole beans work well. Time will be determined by your desired level of coffee flavor. Sample often and package once flavor is to your liking. 1-5 days is normal.
Did this beer get brewed? I had an Imp Stout at lunch today that was pretty good. Little too much coffee, still nice. Cherry and coffee, liked it more than I thought I would.
I asked my roaster for the coffee with the most chocolate character and he suggested Panamanian. I used a pound for close to 12 gallons and had them grind it for a french press. I added it directly to the fermentor on Thursday and plan is to rack it to keg on Monday.
1 pound for a 10 gal batch French press grind, hop bag, mashed. Worked well for me. By far the most well liked beer I have ever brewed. Stout was the style.