BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING. Amy Krone Jacob McKean Michael Tonsmeire
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1 BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING Amy Krone Jacob McKean Michael Tonsmeire
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3 WHY COFFEE BEER? It s delicious! (Don t take our word for it) Black House Mega Black House Monsters Park Aged In Bourbon Barrels with Coffee Flavors malt can t reproduce
4 MODERN TIMES COFFEE How we got started Why it makes sense How it s grown and changed Cross-over between beer and coffee Adventurous palates for all drinks Where we go from here
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8 WHO BREWED COFFEE BEER FIRST? A homebrewer probably! Charlie Papazian - The New Complete Joy of Home Brewing in 1991 New Glarus - Coffee Stout in 1994 Red Hook - Double Black in 1995
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10 CAFFEINE AND ALCOHOL (NOT FOUR LOKO) Caffeine isn t the point, but it is a consideration Not a large amount of caffeine Decaffeinated coffee? Modern Times Black House Enough beans to brew one quart of coffee in 5 gallons of beer. Approximately 1/20 the caffeine of regular coffee.
11 COFFEE BEAN ORIGIN Flavors Origin Processing method: Dry Processing vs. Wet Processing The darker the roast, the less origin matters Blending coffee varieties Rules Methods
12 ROASTING Times Temperatures Non-enzymatic chemical reactions Maillard Reaction Caramelization Rest periods and volatility Importance of freshness What works best is subjective
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14 MAILLARD REACTION Roasting changes amino acids, peptides and proteins which react with reducing sugars to form various compounds through condensation, which form coffee aromas and color.
15 IMPORTANT MAILLARD REACTION FACTS The Maillard Reaction doubles for every 10-degree increase in temperature. As the bean enters deeper roasting stages, water is driven out of the bean, increasing the concentration of potential reactants, and allowing more reactions to occur. Some compounds reach a peak during the reaction, then, because of their volatility, rapidly decrease.
16 CARAMELIZATION Sucrose, Polysaccharides - key carbohydrates in green coffee Over caramelization
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18 CURIOUS HOME ROASTERS
19 SERIOUS HOME ROASTERS
20 AIR POPPER
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22 WHERE TO BUY GREEN COFFEE
23 EVALUATING ROASTED COFFEE Off flavors Baked, phenolic, woody, papery. Not off flavors in roasted coffee Buttery, acetic, green apple, corn Cupping Coffee preparation Hot preparation Cold preparation Kegged cold brew Cold steep Dose a sample beer to taste
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25 BASE BEER Roasty? Malt changes the perception Hoppy? Aroma not bitterness Sweetness and body Coffee and cream (lactose) ABV and competing flavors Barrels!
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27 ADDING COFFEE TO BEER Brewed Hot-side Mash Boil Whirlpool Hop-back Cold-side Cold brewed Directly to beer!
28 ADDING COFFEE TO BEER (CONT.) Amount 2-5 oz in 5 gallons Time hours prior to packaging Whole bean vs. ground Whole bean slows extraction (longer window)
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30 ON NITRO Mutes aroma, smoothes-out flavor ph Really pretty Cold brew on nitro
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32 BARREL-AGED COFFEE BEANS Fresh spirit or wine barrel Barrel-aging at home Short exposure for green coffee beans One to four months Light roast Flavors/rate etc.
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34 GETTING EVEN WEIRDER Hoppy/pale Aleman/Two Brothers/Stone Dayman Coffee IPA White stout Noble Ale Works Naughty Sauce Flavored coffees Founders Frangelic Mountain Brown Inspiration for flavors to pair with coffee beer Adjuncts Coffee cherries Ale Apothecary Be Still
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36 BLACK HOUSE RECIPE Batch Size: 5.00 gal Color: 35.4 SRM Bitterness: 30 IBUs OG: (14.1 P)/FG: SG (4.0 P) ABV: 5.5% Mash: 5 lbs 10.0 oz US Pale Malt (2.0 SRM) 14.5 oz Pale Chocolate (225.0 SRM) 1 lbs 8.0 oz Flaked Oats, (1.0 SRM) 11.0 oz Biscuit Malt (23.0 SRM) 1 lbs 3.0 oz Crystal Malt - 60L (60.0 SRM) 5.5 oz Carafa Special III (525.0 SRM) 5.5 oz Kiln Coffee (190.0 SRM) 3.0 oz Roasted Barley (300.0 SRM) Mash: F (1 tsp Chalk) Boil: 0.2 oz Hop Extract [50.0% 60 min 1.00 Whirlfloc 20 min 1.00 tsp Yeast 20 min Fermentation: American Ale (Wyeast Labs #1056) 1.90 oz Coffee Beans Ethiopian Hambela and Sumatra Mandehling (whole beans added to fermentor - 24 hours prior to packaging)
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