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QUESTION: I am really
interested in brewing a coffee stout, much like the one that my
favorite brewery, Bells makes.
I have heard a lot of recommendations in how to use the coffee,
from people recommending adding the grounds directly to the wort,
either just before or just after boil, to brewing the coffee and
adding it to the wort after the boil, ect. I also have a espresso
machine, so if espresso would make a richer, more flavorful coffee
presence, all the better.
ANSWER: Although Dash is apparently the acknowledged master here, I can tell you I
made a very well received sweet stout with Espresso, cocoa, vanilla, and
lactose. I used my espresso machine and added it in the last 10 min of the
boil.
My goal, however, was not so much coffee aroma as a bit of bite to counter
the sweet. It does have a decent espresso aroma, though. I think if I was
gunning for that big coffee aroma, Id grind some beans coarsely right before
addition, and add in the last 5 min of the boil, but that's just my guess.
BTW, anyone in the Glen Ellyn, Il area (or elsewhere) try the Glen Ellyn
Brewing Co.'s Coffee Stout? I was just there last weekend and, while it was
a bit light bodied for a stout, it had the greatest, most inviting fresh
coffee aroma I have ever experienced. They use coffee from a coffee shop
right around the corner.
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