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bkstang

Sunday Morning Coming Down help, please

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In a day or 2 I'm going to bottle Sunday Morning Coming Down which asks for 1 shot of Espresso or strong coffee to be added at the time of bottling (per 1 l ). This is Mr Beer recipe of course and I would like to make sure that I'm doing this right. Another stout that I was fermenting asked to add 1 can of raspberry syrup at the time of fermenting and I found out that it's better to added 1 week later so this is why I'm asking about the espresso. Is 1 shot/1l enough or too much? Any specific coffee works better? Maybe not add coffee at all. I would like to hear from some of you with experience with this stout.
As always, thanks in advance.

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"bkstang" post=358489 said:

In a day or 2 I'm going to bottle Sunday Morning Coming Down which asks for 1 shot of Espresso or strong coffee to be added at the time of bottling (per 1 l ). This is Mr Beer recipe of course and I would like to make sure that I'm doing this right. Another stout that I was fermenting asked to add 1 can of raspberry syrup at the time of fermenting and I found out that it's better to added 1 week later so this is why I'm asking about the espresso. Is 1 shot/1l enough or too much? Any specific coffee works better? Maybe not add coffee at all. I would like to hear from some of you with experience with this stout.
As always, thanks in advance.

Here's my thoughts on this... YMMV...

If you like coffee and more specifically, coffee stouts, you should be fine with the directions as is.

If you can find a similar stout (style or type) that does not have coffee or coffee flavor notes in it, you can use it as a test case. Just open one up and add coffee to taste, measuring as you go.

This will let you try different coffees and differen amounts.

My rule of thumb for what type of coffe is:

Use the best you can, your favorite... If you wouldn't drink it, don't add it.

Whatever you choose to do, enjoy it, have fun with it... It's your brew after all!

:)

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I just put this in the LBK. When ready for bottling I'm going to brew up a strong pot of Guatemalan Antigua - my favorite coffee - to add. I'll see how that turns out. Might try espresso the next time.

As suggested above, just have fun with it. The need to further tweak a brew is just a good excuse to brew more!

Yours will be ready before mine, so let me know how you like this recipe.

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Just bottled my Sunday Morning. Came out of the keg a beautiful color. Had a very small sip and even the flat beer had great flavor profiles. Wonderful hop finish. This is going to be awesome after conditioning. Hope yours came out great as well.

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I added slightly smaller amount of coffee than then 1 oz per litter. I don't think I will try this beer for the next 2 months however. One of my previous dark beers (Defibrillator Dopplebock) tastes much, much better after 2 months of conditioning than after 1 month. This is what I've heard from some specialists here and they were right. Dark, stronger beers should be conditioning longer. So what I'm doing now is buying and drinking some different beers from all around the country and collect much needed bottles.

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I just bottled some Eye Open Sumatra Stout Ive been saving for when my PB Stout supply was built up for SWMBO. Did the requisite 8 shots for the batch per the instructions and did a batch prime (I was not about to measure out sugar AND coffee for each 12er). Made the espresso in a French press. Taste test seemed to be a little strong at first but not bad at all and something that would be a fine stout for breakfast. When adding flavors it is a game of trial and error - with help from the Borg of course minimizing those errors.

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