Final Report. My attempt at duplicating your "Extract Robust Coffee Stour" was a winner. I thank you. Watching this RU-vid and listening to your comfortable conversation was inspirational. I had a question which you answered and an issue on my first taste with no carbonation. I did not have USO5 yeast you suggested and called a Tucson beer brew store. They suggested uncapping and adding a teaspoon of sugar to each bottle, recap, shake and wait another ten days. To my novice surprise (only the second beer I have made) ten days later the uncapped and pored stout had a nice head and excellent flavor. I am grateful to both of you and look forward to being inspired by one of your beer brew talks again. Now to make some interesting labels which actually I am much better at and I wish there was a way to show a couple to you.
James, I'm pretty sure the coffee you used is called "Cafe Duran" (Kofeh Dooron, rolled r) from Panama. My family and I used to live there and drank it all the time. We buy it any time we can now.
@@basicbrewing Late response, but cool to know you used coffee from my country for this beer. Geoff Jenkins is right on the name and pronunciation. It's probably the best selling coffee brand here. I'm not sure if the one you can get there is an export version though.
Hi. How did you steep the coffee? As in, do you just drop the bag of beans into the bottle and put the lid on? Then I guess you have to fish out the bag later? I've never steeped before so I don't really understand the basics. Thanks.
Yes. I just lowered the bag into the little fermenter and pulled it out later. Some things need something like glass marbles to weigh the bag down. -James
Really enjoyed listening and watching this video. I followed your recipe and the end product taste terrific. Tried the first bottle yesterday after 21 days in the bottle (stored at room temperature of 70ish). I chilled the bottle, opened it and found the beer, while tasting terrific, lacked any carbonation. I am wondering if there is a fix you can suggest. I don’t mind opening the 30 bottles, making a recommended tweak and recapping. Looking forward to your kind reply and more videos to enjoy.
I had an issue a while back with a flat batch. I think it was a combination between a fairly high gravity beer and a flocculent yeast. I added a few grains of dry US05 yeast to each bottle, and it perked right up. - James
I have the ingredients but need clarifying details. Please help. Ingredients all added up to and including the UK Challenger hops. Boil - 150 degrees I presume for 60 minutes. Bring down to what temperature ( ?? ) before adding the Safale S-04 yeast. After six days then steep the coffee beans and five days later bottle. I gather no added sugar for carbonation. Thanks in advance for your reply. This is just my third attempt so I have little experience to depend on.
Steep the specialty grains for 30 minutes at 150F. Remove them and add the extract and hops. Boil for 60 minutes. Chill to room temp and add yeast. After active fermentation, add coffee beans and steep for five days. Add priming sugar at bottling time. Cheers! - James
Have you guys tried the Brewers Best Coffee Porter kit? I'm still young to home brew and do kits. I made the coffee Porter Kit and let it aged 3 months and it was OMG. My Brew master made the same kit and said I was really becoming the Brewer.
I use 50G cold steeped in 750ml of water for 48 hours, to 23L . thats in Ameringlish : almost 2 ounces of beans ,cold steeped for 48 hours in 25 fluid ounces of water , added to 6 US gallons of beer (Hey cool you guys at least have the same hours as us😂👍🍻)
Regarding the spicy flavors detected, did you brew a cup with the coffee beans and compare with the beer to see if it was the beans giving that flavor profile?
That's a good idea. I drink the coffee every morning, but I don't know if it has the flavors Steve is detecting. I might have to brew him a cup when he comes over. - James
I haven't had good experiences with bottle conditioned coffee beers. I've found that the bottle re-fermentation strip away any unique flavor characteristics of the coffee and leaves behind a roasty green pepper like aroma and flavor. Now that I keg my homebrews I add cold brewed coffee to the keg and then rack the beer on top of it. Thoughts? Cheers!
I'm not sure if you even need coffee to make a coffee stout. I accidentally got some chocolate grains hotter than they were supposed to and I ended up with a really strong coffee profile in what was supposed to be an oatmeal stout - lol.
So do you guys prefer to just crack the beans instead of actually grinding them? I was planning on doing a coarse grind of roughly 6-8oz of coffee. Would you guys advise against that? I'm also fermenting an IPA. Have you guys thought or have done a cold brew addition before bottling or kegging? If so, how did that turn out?
I got plenty of coffee flavor from simply cracking the beans, and I think it would be less mess than grinding. You may want to do an experiment and compare side-by-side. - James
Might be a silly question: trying to convert this to a 5 gallon batch.. did you add additional water to the fermentation to bring it to a 3 gallon batch or is it just kettle to fermentor?
I didn't add any water. This turned out to be around two gallons, so base your figuring on that. (Not a silly question, BTW.) Let me know how yours turns out. This is on my list to do again. - James
Hello... just wondered if you could tell me how much maris otter grain do you think I would need instead of using extract? This would be greatly appreciated! Thanks
basicbrewing First of all, Thanks alot for the reply. I'm new to homebrew so will be trying this one first. So if I sub for maris otter grain I won't have to use the pilsen either? Thanks again
Mine came out with a very high gravity of 1.111 don't know what I did different I did add another half pount of malt and a half pound of roasted barley and I used a dark malt extract instead of the light but I still don't see how I ended up with such a high gravity
Adding extract will increase the starting gravity. Also, if your boil was more vigorous than mine, you would have lost more water, increasing the concentration of the sugars. I hope it turns out well! - James
@@basicbrewing Thanks James, Do you have any recommendations on how i should take care of this beer its my first one and i dont want to let it go to waste my temp. is been at 70 da whole time and i repitched yeast because the calculator said my initial packet of s04 was not sufficient. i repitched with wlp001 because it was the only one i had on hand and the lhbs is really far from my house. Ive been keeping an eye on it but it dont seem to be fermenting anymore ive gently swirled the fermentor around to get the yeast back into suspention my last sg was at 1060 which is still pretty high, any tips ? and do you think i should rack to the secondary in the 6 days as you did or give it a little longer to ferment?
@@basicbrewing oh and i didnt add extract i did add a 1/2 pound of crystal malt and a 1/2 pound of roasted barley other than that everything was the same as yours except my malt extract was dark and by a different company "briess" and my boil was a little more rolling then yours but i still ended up with a little under 2 gallons after the boil
@@pedrodepacas8341 I would calibrate your hydrometer first to make sure you're getting an accurate reading. Tap water should read around 1.000. If the fermentation is really stuck, you might try champagne yeast. - James
@@basicbrewing exactly . I do a 48 hour cold brew , straightup cracked beans with a rolling pin exactly they way you guys show it , and add it with my priming sugar at bottling day . In fact im having one right n... *gotta run the wifes onto me*
