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Found 5 results

  1. Soon I'll be making a weizen for my wife. Well, my niece found out about it and asked if I could make a stout for her. So after some thought I figured I'd do an espresso stout and call it Ashley's Eye Opener Cafe Cubano Stout (she's 3/4 Cuban, hence the name). It's based off of the MB recipe Sunday Morning Coming Down, with a few additions: - 1 St. Pat's HME - 1 Smooth LME - 1/2 cup brown sugar - 4oz. carapils - 4oz. crystal 60 - 1 Tbsp strong, cold-steeped, espresso-ground coffee per 12oz. bottle, added at bottling. I've only done one other recipe where I added some coffee, so thoughts? Suggestions? Maybe some fuggles at flameout to balance the extra grain and sugar?
  2. From the album Brews

    This is one of my favorite brews using Mr. Beer yet -- St. Patrick's stout basic refill, 1/2 cup of unsweetened cocoa powder, and one shot of french roast coffee -- it was good around 4 weeks conditioning but even better at 10 weeks which is what this picture is of. Just as good as anything along the same lines I've had from a craft brewery.
  3. I'm bottling tonight a stout where I wanted to experiment with adding 1 oz of coffee to each 1/2 liter bottle. I was just planning on brewing a k cup with my Keurig, letting it cool, and then using a sanitized shot glass to pour in an ounce to each bottle. Does this sound right? Any other recommendations to perhaps avoid a possible infection? I clean my Keurig on a regular basis, but wondering if it's possible of an infection by using this type of brewed coffee at bottling. Thanks in advance, Kevin
  4. Exciting next couple of days of brewing for me -- Bottling the Canadian Blonde refill tonight -- 4 740ml bottles, 5 1/2 liter bottles with 5ml of Pineapple Brewer's Extract, and 5 1/2 liter bottles with 5ml of Apricot Brewer's Extract to have a mix of blonde ale, pineapple blonde ale, and apricot blonde ale ready in a month. Tomorrow I'm going to crack open the first of my Orange Spiced Pumpkin Lager I brewed back in the beginning of August. Sunday I'm going to brew the St. Patrick's Irish Stout refill adding 1/2 cup unsweetened cocoa. Plan for this at bottling time is dividing it up between some bottles of chocolate stout, some bottles of peanut butter chocolate stout (adding 5ml of PB brewer's extract at bottling), and some bottles of dark espresso stout (adding an oz of dark coffee at bottling). Who's excited for me??? Don't all exclaim out loud at once.... Kevin
  5. Hey all, looking at recipes and wondering if I'd be able to switch out DMEs in this porter I found. 1 Can MB American Porter 1 LB Briess Traditional Dark DME 1 Cup dextrose (corn sugar) 1/2 Cup Quick Oats. Bring ~1.5 - 2 qts bottled water to boil. Flameout. Add DME, sugar, oats. Bring back to boil. Put 1 Gal Spring Water into LBK Cut gallon jug in half to make a big funnel and a square deep dish. Put hot water into dish and put HME can into hot water. Boil wort for 15 minutes. Flameout. Add warmed HME to wort Allow wort to cool Put funnel into top of LBK Put sieve into the mouth of the funnel Pour wort through funnel, catching oatmeal Pour second gallon of spring water through sieve to wash the oatmeal. Pitch yeast at 80 degrees Shake LBK for about a minute to aerate the wort. Fermenting at ~73 per strip thermometer on front of LBK I'd add about 1.5oz of cold brewed coffee at bottling (22oz bottles). My question is, would I be able to swap out the Dark DME for Great Western C75? I'd like more caramel flavor to come through, while hopefully keeping the beer on the darker side. Could I perhaps add 1.25lbs GW C75 and .5lbs Breiss Black Patent or Blackprinz malt to get a bit of the caramel flavor without sacrificing a darker beer? Any advice would be appreciated. Cheers