bgm1961
Apprentice
- Joined
- Aug 12, 2013
- Messages
- 10
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Hi all,
Still trying to make that elusive beer that the wife will like. She recently showed interest in a coffee brown ale which was brewed with real coffee. A BeerSmith Recipe database search brought me to "Stuck Farbucks Coffee Porter" (http://beersmithrecipes.com/viewrecipe/5154/stuck-farbucks-coffee-porter), which I plan to brew this week.
Keeping in mind that I am NOT a coffee person, (i.e., almost zero knowledge on brewing/preparing coffee, though I do like its flavor when incorporated in other foods), my questions are:
1) "(Primary 7 days)"... I assume this means add it to the primary while racking from the brew pot and LET IT SIT for [at least] seven days? Or something different?
2) What form is the coffee? Beans, ground, brewed?
Of course I've already done some research and read several discussion threads on the topic, and my head is spinning from all the possible methods. The easiest for me given my lack of "coffee knowledge" is to simply dump the specified weight of ground coffee to the primary. A better option though, I assume, is to cold-steep the grounds then add the resulting brew to the primary? But how to do this? The recipe calls for "14 oz" coffee... if I cold-steep, does that mean 14 oz of liquid coffee brew? If so, how much coffee grounds do I use to produce that? Or does it mean 14 oz of coffee grounds are used to make the brew? and if that's the case, how much liquid?
I realize there are many methods and many different preferences for types of coffee, but the reason I'm posting this question (instead of experimenting with the buckets of information already gleaned elsewhere), is that I hope some of you with coffee beer brewing experience can offer advice based on THIS SPECIFIC RECIPE. I already checked the author's profile page and he's yet to respond to the same question asked by another member last year, so I thought I'd solicit you, the forum members, for your generous wisdom!
Thanks!
Still trying to make that elusive beer that the wife will like. She recently showed interest in a coffee brown ale which was brewed with real coffee. A BeerSmith Recipe database search brought me to "Stuck Farbucks Coffee Porter" (http://beersmithrecipes.com/viewrecipe/5154/stuck-farbucks-coffee-porter), which I plan to brew this week.
Keeping in mind that I am NOT a coffee person, (i.e., almost zero knowledge on brewing/preparing coffee, though I do like its flavor when incorporated in other foods), my questions are:
1) "(Primary 7 days)"... I assume this means add it to the primary while racking from the brew pot and LET IT SIT for [at least] seven days? Or something different?
2) What form is the coffee? Beans, ground, brewed?
Of course I've already done some research and read several discussion threads on the topic, and my head is spinning from all the possible methods. The easiest for me given my lack of "coffee knowledge" is to simply dump the specified weight of ground coffee to the primary. A better option though, I assume, is to cold-steep the grounds then add the resulting brew to the primary? But how to do this? The recipe calls for "14 oz" coffee... if I cold-steep, does that mean 14 oz of liquid coffee brew? If so, how much coffee grounds do I use to produce that? Or does it mean 14 oz of coffee grounds are used to make the brew? and if that's the case, how much liquid?
I realize there are many methods and many different preferences for types of coffee, but the reason I'm posting this question (instead of experimenting with the buckets of information already gleaned elsewhere), is that I hope some of you with coffee beer brewing experience can offer advice based on THIS SPECIFIC RECIPE. I already checked the author's profile page and he's yet to respond to the same question asked by another member last year, so I thought I'd solicit you, the forum members, for your generous wisdom!
Thanks!