HOMEBREW Digest #6039 Thu 01 August 2013
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
coffee stout ("Darrell G. Leavitt")
Re: Coffee Stout (stencil)
Mashtun Insulation (Mike Morton)
RE: Coffee Stout (Michael Thompson)
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Date: Thu, 1 Aug 2013 04:49:38 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: coffee stout
Jeff;
I think that adding very strong brewed coffee, when bottling, is the best
way. It should be really strong, and perhaps 1/2 pot or less.
Darrell
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Date: Thu, 01 Aug 2013 10:43:14 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: Coffee Stout
On Thu, 01 Aug 2013 00:38:29 -0400,
in Homebrew Digest #6038 (July 31, 2013),
Jeff Krynitsky wrote:
>
> My concern with this is the
>possibility of contamination. Can anybody offer any suggestions as to the
>specific method for keeping the beer sanitary? Are whole coffee beans in a
>bag from the coffee shop typically sanitary?
Coffee beans typically are roasted ca 500F and higher - no
worries there. For the larger distributors, packaging is
pretty much automated, while the post-roast practices in a
smaller specialty shop might be a little more ... personal.
Ask them. If you're concerned about your own grinder, just
put the beans in your muslin steeping bag and thump on them
for a while. Note that "in the secondary" is equivalent to
"in dilute ethanol," so you have some margin of safety.
Remember that whole beans carry a fair amount of oil, either
on the surface in the darker roasts, or in the interior, so
anticipate some impact on heading.
gds, stencil
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Date: Thu, 1 Aug 2013 10:43:28 -0500
From: Mike Morton <angthorn at msn.com>
Subject: Mashtun Insulation
Hiyas,
I am about to brew my first Brew-In-A-Bag batch (British Pale) and thought
some insulation around my brewpot/mashtun to help hold the mash temp
couldn't hurt.
I looked at insulation materials online at the Home Despot (sic) site
and found a Denim Insulation Water Heater Blanket. It has an R-Value
of 6.7 and 48X75 inches. Seems it is standard to cut this material to
fit your water heater and comes with some tape to stitch the seam.
Seems like a reasonable material to use - no fiberglass to deal with.
Plan is to cut to fit the circumference and height of the pot, and cut
a piece for the pot base and one to drape over the top. Thought I might
also place the pot in a snug-fitting cardboard box for a little bit extra
temp-holding ability.
My questions are-
Has anyone worked with this for poor-boy insulation of brewing equipment?
Is the R-Value adequate in your opinion?
I think I might achieve something
similar if I were to take some R20 to R30 fiberglass insulation and tape
some heavy paper or other "skin" to encase it so I don't have exposed
glass fibers around my wort.
Any thoughts or alternative suggestions appreciated.
Regards,
Mike Morton
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Date: Thu, 1 Aug 2013 14:32:20 -0600
From: Michael Thompson <thompson at ecentral.com>
Subject: RE: Coffee Stout
>
> Date: Wed, 31 Jul 2013 20:34:47 +0000
> From: Jeff Krynitsky <jeff at wheats.com>
> Subject: Coffee Stout
>
> I want to brew a coffee stout and the consensus for the best method from
> prior info on hbd posts seems to be adding coarsely ground coffee to the
> secondary just a day or two prior to bottling. My concern with this is the
> possibility of contamination. Can anybody offer any suggestions as to the
> specific method for keeping the beer sanitary? Are whole coffee beans in a
> bag from the coffee shop typically sanitary? Any suggestions will be
> appreciated.
Best suggestion I've seen was from Nathan Watkins in the
September/October 2012 issue of Zymurgy. He calls it a Coffee Toddy.
The cold infusion helps prevent bitterness.
Making a Coffee Toddy
For 5 U.S. Gallons (19.83 L) of beer
EQUIPMENT:
1 quart jar with lid, sanitized
2 muslin sacks, or pantyhose
INGREDIENTS:
2 oz. (57 g) of coffee ground to electric percolator (second from
coarsest) setting on commercial coffee grinder.
2 cups (473 ml) water
PROCEDURE:
1. Place ground coffee into the doubled muslin sack or pantyhose
inside jar, then stretch around the outside of the jar.
2. Fill with 1.5 cups (354 ml) cold water and put lid on tightly.
3. Leave in the refrigerator for 24 hours.
4. After 24 hours, open lid and lift out sack of coffee. Pour out the
remaining coffee toddy, leaving the dregs (last coffee bean bits)
behind.
5. Add to secondary before transferring from your primary.
6. If you only have a primary, put the toddy in before bottling, or,
if you keg, the Cornelius keg upon transfer.
Important note: The ideal ratio of coffee to water is 1.0 oz. (28 g)
coffee to 8.0 fluid oz. (237 ml) water.
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End of HOMEBREW Digest #6039, 08/01/13
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