At my brewery we just infused a west coast IPA with about 1 lb/BBL of semi-cracked barrel-aged coffee beans (med roast) in a crashed unitank at 37ºF. I will take your advice to move it to a brite next time. We're still waiting to see how it turns out (removing coffee tomorrow, kegging on Thursday). Cheers Adam!
So to me this sounds like your cold brewing, but instead of with water you're using fermented beer. Do you ever have problems with the oil from the coffee floating on top of the beer afterwards? I found the "Vinci Express brew" makes the best cold brew, out of all my testing. It uses a pump to force the water over the coffee grounds. I wonder if you could use a similar technique to get really good results.
I don’t find too much of an issue with head retention with this approach. That is an interesting idea. I do know that some breweries have specialized pumps that they recirculate their beer through the coffee and get faster extraction.
That's just nasty. :) Seriously, though, this was enormously helpful. I've been playing around with coffee infused beers and brewing concentrated cold brew coffee that's later infused with beer post-fermentation. Great in theory, but it just doesn't scale. It's relatively oxygen free, though.
At my brewery we just infused a west coast IPA with about 1 lb/BBL of semi-cracked barrel-aged coffee beans (med roast) in a crashed unitank at 37ºF. I will take your advice to move it to a brite next time. We're still waiting to see how it turns out (removing coffee tomorrow, kegging on Thursday). Cheers Adam!
Cheers!
Nice info. To clarify, are you bagging coffee Beans or coffee Grounds? Can you share a general lbs/barrel that you use?
Bagging both. I use around .75-1lb per bbl.
So to me this sounds like your cold brewing, but instead of with water you're using fermented beer. Do you ever have problems with the oil from the coffee floating on top of the beer afterwards? I found the "Vinci Express brew" makes the best cold brew, out of all my testing. It uses a pump to force the water over the coffee grounds. I wonder if you could use a similar technique to get really good results.
I don’t find too much of an issue with head retention with this approach. That is an interesting idea. I do know that some breweries have specialized pumps that they recirculate their beer through the coffee and get faster extraction.
Awesome info! Did you find that the coffee bags floated if not tied down?
My worry is that they will block up a port that I want to transfer out of.
I do a cold brew prior to brew day and add to the last 5 min of boil.
@@cliffrhodes5325 That is a great technique too!
@@adammakesbeer Iove watching your videos. I currently am in build out. Hope to open 2024.
@@cliffrhodes5325 Hell yeah man! Congrats and keep me in the loop!
That's just nasty. :)
Seriously, though, this was enormously helpful. I've been playing around with coffee infused beers and brewing concentrated cold brew coffee that's later infused with beer post-fermentation. Great in theory, but it just doesn't scale. It's relatively oxygen free, though.
Thanks man!