HOMEBREW Digest #6023 Mon 27 May 2013

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  RE: RE: Coffee in an RIS ("\\-s@roadrunner.com")
  Maple Syrup ("Lyle C. Brown")
  Coffee in a RIS (Sandy C)
  Re: Got maple syrup, what should I brew? (jeff)

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---------------------------------------------------------------------- Date: Sun, 26 May 2013 17:50:04 -0400 From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com> Subject: RE: RE: Coffee in an RIS Kevin says .... > I haven't tried the french press or cold steeping methods, but I love how > my stouts turn out when adding coarsely cracked light roast beans to the > secondary. I placed 3rd in NHC regionals last year with this method. I > used 3 ounces of Ethiopian roast in a secondary for about 1.5-2 days, then > chill it down to drop the grounds to the bottom of the carboy and rack off > the top. Just be careful not to get lazy and leave them in there more than > 2.5-3 days. > > Kevin I've been a little lax on my HBD contributions as other forms of insanity take their toll .... but coffee & beer is too good to pass up. I've been roasting my own coffee for many years now, and it's an interesting process that unveils a lot about the flavors. The FDA in recent years has been none-too-happy about excessively caffeinated alcoholic beverages, but who can argue that coffee flavors and aromas don't belong in a stout, and who imagines the sad drones at FDA are gajin to judge in matters of taste ? Several factors apply. Coffee and specifically caffeine is bitter in the sense of a sharp piquant bitterness, vaguely similar to hops bitterness. Coffee also contains varietal flavors - the nuttiness of Columbian or the deep complex wine-like flavors of Ethiopian or Yemeni. Coffee that is roast too slowly and at too low a temperature takes on a flavor profile that coffee roasters sometimes call 'baked beans', which retains none of the varietal or bitter aspects and never achieves the char aspect of high-roast coffee. Simple & cocoa-like (McDonalds coffee). Deeply roast coffee (like Charbux) has a deep and abiding chary flavor that is quintessential in stouts. But as coffee is more deeply roasted the brilliant wine & nut-like varietal flavors are lost, the caffeine bitterness is lost, acidity drops and only the char flavor remains. When extracting coffee flavor it's important to understand that over-extraction causes massive flavor damage (just like over-extracting a lauter) including coarse bitterness and woody flavors. So too-fine grind and too much extraction time is the enemy. I can't say anything specific to RIS & coffee, except that you should use the freshest beans available for best flavor, that a mix of under-roast (like Dunkin'Donuts) and heavily roast beans could give you a nice control factor. The heavily roast beans have a lot of oil exudate that may impact beer head. Uncrushed beans in a cheesecloth or net might extract well. I'm partial to Ethiopian Harar in the cup, but in a beer I imagine the S.American coffee's nutty flavors would work very well. -S Return to table of contents
Date: Sun, 26 May 2013 21:58:22 -0500 (CDT) From: "Lyle C. Brown" <beerking1 at verizon.net> Subject: Maple Syrup Maple syrup goes very well in brown ales and bocks, IMHO, but if you have access to a good quantity of good maple syrup, you should really consider making an Acer, that is, a mead made with maple syrup. Don't use any water, just honey and syrup. Try a ratio of about 2 qts maple syrup to 2-2.5# honey. Lyle C. Brown Beerking1 at verizon.net Return to table of contents
Date: Sun, 26 May 2013 20:47:19 -0400 From: Sandy C <scockerham at sbcglobal.net> Subject: Coffee in a RIS The digest ate my reply from a day or too ago so this is less timely, but here it is anyway... > Steve, > > I prefer to steep the coffee directly in the beer so as to not dilute the > flavor of the beer. My preference is to do a *very* coarse crush of the > coffee and hang it in the beer in a small grain bag. After 2-3 days, start > tasting it and when it seems too much, pull the bag. Others add directly to > the carboy or keg and then rack the beer away by having cheesecloth or the > like on the racking cane or having earlier put it on the keg dip tube. Too > long of an extract and I think it gets too harsh. YMMV. > > I roast coffee at our shop, BJava Coffee/Bee Coffee Roasters, in > Indianapolis ( and at home ). I recommend brewers use a lighter or medium > roast coffee for beers. Brewers know how to put roast character into beer, > they don't need that from the coffee. (Certainly, if your RIS or other stout > was lacking some roast character per the style, adding a roastier coffee > could give it some of what it lacks.) > > Not all coffee tastes good cold. If you have one you like that makes good > toddy or iced coffee you are more likely to make a good match. Experiment > with your coffee before committing your beer! > > Coffee, like big hop aroma and flavor, is a transitory aroma and flavor and > will fade. If you plan to age the RIS longer in the secondary, I recommend > you wait until closer to the end. > > I've judged coffee beers in competition where it was obvious that the brewer > crafted a good beer but then ruined it with stale and/or really poor quality > coffee. Why would a brewer buy first rate malt, hops, yeast and treat their water > to match the style and then finish it all off by adding crappy coffee? (As a > home roaster I doubt you would do this but other brewers have taken the tact > that the coffee source or freshness doesn't matter. It does. ) > > I recommend 1-1.5 oz. coffee per gallon of beer. If you want a subtle note > go on the low end, or pull when it gets where you want. My commercial > brewers tend to use about a pound per barrel for a prominent note. > > As for a coffee IPA, my local brewpub in my neighborhood, Black Acre > Brewing, has done one several times with great success. Once with a natural > prep Brazilian coffee and once with a natural prep Ethiopian coffee. > > Now, back to my cup of coffee. :-) > Sandy Cockerham Return to table of contents
Date: Sun, 26 May 2013 08:49:27 -0400 From: jeff <climbzen at pa.net> Subject: Re: Got maple syrup, what should I brew? On 5/26/2013 12:12 AM, David Hammack wrote: > Any ideas for styles that maple syrup goes well with and can really > complement the flavor? Any suggestions on the grade of syrup > (assuming I have a choice) to use for the best flavor and best way to add > it? ********************* well the first thing that comes to my mind is cider. one of my favorite commercial ciders uses maple syrup and ferments with a belgian yeast. it is spectacular and something i plan on trying this fall. another thing i have wanted to make (but won't help you right now) is a braggot using fresh sap as brewing liquor. as to beers that would shine with maple i would think any thing really malty would work great, a maple porter is wonderful. i think even in a pale ale it would be really cool and different if you kept the bitterness low. now that i'm sitting here thinking about it a maple barleywine sounds outstanding. the only thing i have used it in though is the porter so the rest are just ideas. i don't know what grade would be best for brewing, but i would assume that the higher the grade, the better the flavor. i used grade a dark amber but that was only because that was all that i had available. as to adding it like honey i feel it is best to added after primary is finished or damn near finished. peace jeff Return to table of contents
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