tag:blogger.com,1999:blog-4248546133851524141.post1606148726949312575..comments2024-03-06T01:07:19.350-06:00Comments on Northern Brewer: The Blog: Coffee Beer CollaborationNorthern Brewerhttp://www.blogger.com/profile/16222528236289165512noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4248546133851524141.post-40299811126082049402011-04-13T15:55:48.021-05:002011-04-13T15:55:48.021-05:00Perculator Dopplebock from Dark Horse. Nuff said.Perculator Dopplebock from Dark Horse. Nuff said.Dannoreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-76960909433634834402011-04-13T10:02:13.462-05:002011-04-13T10:02:13.462-05:00That Franco Belges Coffee malt is great stuff, but...That Franco Belges Coffee malt is great stuff, but definitely not the same as coffee. I guess it mainly has a toasted malt character, with some coffee notes. And actual coffee can be very complex and bring a variety of flavors, not just the stereotypical "coffee" flavor. Nothing brings the coffee like coffee. Makes me wonder if one could roast a coffee to bring out the "beer" flavors.<br /><br />Munich lager with coffee is one I haven't heard off being done before, but that sounds amazing! I think that the brewed coffee method will result in more acidity, tannins and roasted flavor than our method. When combined with something smooth and robustly malty like a Munich lager, I can see that working really well.Tomhttps://www.blogger.com/profile/09745860133919981222noreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-15491777736642761552011-04-12T21:27:23.614-05:002011-04-12T21:27:23.614-05:00The former Hurricane Brew-pub in Mobile, AL once d...The former Hurricane Brew-pub in Mobile, AL once did a Munich larger with coffee, the head brewer just brewed up a batch of good coffee and dumped it in. It was fantastic, much better than any commercial or homebrewed coffee stout or porter I've had.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-22515290907020476302011-04-12T09:59:51.226-05:002011-04-12T09:59:51.226-05:00I just wrote a rather lengthy reply to you that bl...I just wrote a rather lengthy reply to you that blogspot unfortunately lost. Here is a condensed version:<br /><br />1. Sorry to leave stuff out.<br />2. This is a work in progress. I'll probably try the London Ale III strain in the future. Will post with results.<br />3. I wouldn't recommend a starter with dry yeast. One pack would be fine.<br />4. 2 weeks primary at 58-60 degrees, 3 weeks secondary, two weeks in bottles before trying.<br />5. Carbonation was to 2.6 volumes, which was too much. I think going way low, like 1.5 volumes, would suit the beer better.<br />6. Cold press was .5 gallons water to 1 lb ground coffee in a toddy system. Steeped for about 36 hours.<br />7. Revision: only historically focused versions of Brown Porter need Brown Malt. Modern versions don't need it (according to the BJCP).Tomhttps://www.blogger.com/profile/09745860133919981222noreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-30629095151836776842011-04-12T09:37:47.813-05:002011-04-12T09:37:47.813-05:00Why not just used Franco Belges Coffee malt?Why not just used Franco Belges Coffee malt?Kellyhttps://www.blogger.com/profile/17902989276783812831noreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-85154971546164006512011-04-12T09:13:31.528-05:002011-04-12T09:13:31.528-05:00Nottingham yeast? Really?
No suggested (or bette...Nottingham yeast? Really?<br /><br />No suggested (or better yet, tested) liquid yeasts? No suggested started size?<br /><br />How many volumes did you carbonate at?<br /><br />What bean to water ratio did you use for the cold press? For how long?<br /><br />Length and temp of fermentation?<br /><br />Cheers!Anonymousnoreply@blogger.com