How to add coffee to a finished homebrewed stout or porter: a cold-brew concentrate made the day before and blended in at kegging or bottling, so the amount can be set by taste. It is not a beer recipe; it is the coffee step for one.
Untested: not yet made in this kitchen. It is here for the Coffee Beer and Coffee Stouts page.
Ingredients
- 170 g (6 oz) freshly roasted coffee, ground coarse as for a French press
- 890 ml (30 oz) cold, filtered water
- 5 gallons (19 L) finished stout or porter, fermented out and ready to keg or bottle
Directions
- Stir the ground coffee into the cold water in a clean jar until all of it is wet, cover, and leave it in the refrigerator for about 20 hours.
- Strain it through a fine sieve and then a paper filter, to keep grounds and fines out of the beer.
- Before adding it all, measure 100 ml of the beer into a glass and add the coffee drop by drop with a syringe or measuring spoon, tasting, to find how much you like; scale that up to the full batch.
- Add the measured cold brew to the clean keg or bottling bucket, rack the stout onto it, and keg or bottle as usual.
Notes
Where this comes from The quantities are Brulosophy’s 2020 test (6 oz / 170 g of coffee to 30 oz / 887 ml of water, about 20 hours in the fridge), which added 19 oz / 562 ml to each half of a 5.8-gallon batch, about 7.7 g of coffee per litre of beer. Short’s Brewing of Bellaire uses about 1.5 oz per gallon (about 11 g per litre). In that test the brewer could not tell cold brew from the same coffee brewed hot. Law US breweries may add coffee beans, grounds or brewed coffee without a TTB formula; extracts and syrups need one (TTB Ruling 2015-1). Brewing beer at home for personal use is legal. Caffeine Coffee added this way carries more caffeine than coffee added in the boil, but still far less than a cup of coffee per bottle. The photo Ground coffee being stirred into water in a mason jar for cold brew.