how much coffee is needed to make a coffee stout or porter?

Ingredients
1

i’m looking to make a couple 5 gallon batches of beers and i’ve got an opportunity to get some brazilian and salvadorian fresh roasted coffee beans and i was wondering how much i’d need??

thanks in advance.

peace
j

2

None is needed, just go heavy on the Roast.

SO the bottom line is whatever you want.  Depends on the flavor profile you are looking for and the addition method that you will be using.  Many choices but I prefer to add brewed coffee to taste at kegging

Fred

3

+1

4

so, basically, i should get some and just make a pot of coffee when i bottle it?

what is the most sanitary way to check/taste prior?

5

I usually mix gently and then raise the bottling bucket up to my lips.  If there is any left I keg. :wink:

Seriously, a sanitized wine thief or turkey baster.

Fred

6

My experience is 1/4 pound of coffee in secondary, cold, for about 24-48 hours. Be sure to get some freshly roasted coffee.

7

thanks guys. .

8

Ground, whole, or just kinda cracked up?
Same day roasted is not good AFAIK; beans need to off gas at least overnight after roasting.

-OCD

9

Medium Grind is what I used. Set to just before “drip” on my Solis grinder.

10

I pour 4 2 oz. samples before I add priming sugar (if I’m bottling). I add a different, measured amount of coffee to each and taste them to determine which I like best.  Then I scale that amount of coffee up to the batch size.

11

awesome information.  my buddy is going to hold off on roasting me anything until i’m ready to use it then he’s going to overnight it to me for use.

12

The “coffee in the secondary” approach that Keith mentioned is often referred to as “dry beaning”.  I do that for aroma and add coffee to the finished beer for flavor.

13

i’m glad you said that, because that is what i was thinking about doing, but wasn’t sure if it would be overboard.

14

I made a coffee porter this past summer that turned out very well.  I used 1/4 pound coffee steeped in 1 qt. cold water for 3 days.  I then strained the coffee off the grounds before adding to the beer.  I added the coffee concentrate just before bottling. It had a wonderful aroma as well as coffee flavor.  If you get coffee that has been roasted that day I would suggest letting it rest for 3 or 4 days for the flavors to develop, as was suggested earlier.
Good Luck,
Brandon