Brew Coffee Beers!

** Adam offered to let us use his brewery in tigard for this meetup. looks like start time is around 8. Thanks to Adam for offering to host this one at his brewery!!

I was thinking we could get together once in a while at my coffee shop's basement, Maplewood Coffee and Tea, and focus on the nuances of brewing coffee beers. Normally, I find these to be disgusting. But, there's something magic about a coffee beer done right.

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  • PortlandLovesPints

    I racked mine over coffee beans and got a lot of aroma and flavor. Let them sit on the beans for two weeks which was too much. Fermented mine with a London Ale Yeast and came in under 6%

    April 11

  • Weston

    I fermented my share with London ale yeast and dry-hopped with 2 oz citra. Never cleared, but it was a hit with my friends! The yeast made the malts really shine in this!

    April 10

    • Sean

      Did no one add coffee to go along with the theme of this brew sesh?

      April 10

  • Adam A.

    We fermented 20+ gallons, split 4 ways and fermented with three different yeast strains. 10 gallons with Nottingham yeast, 5ish gallons with West Coast IPA yeast, and 5ish gallons with Burton IPA yeast (the two IPA yeasts are smack packs available at Steinbarts). Notty is a dry yeast, very little influence on the beer, does it's job fast and gets out of the way. Of the three, the Notty was the blandest, Burton was certainly hoppy, but a drier hoppy (Matt's favorite) and the West Coast was fruity hoppy (my favorite of the three). All of the beers came in around the same FG, +/- .02. I don't have my notes in front of me but if memory serves they were very near 6% ABV. We dry hopped in the kegs, once cold and carbonated they were all very drinkable, the IPA yeasts were standouts. Very solid beers. Shared some with the guys at Steinbarts and had very positive feedback. Now that we're officially legal we may brew something similar this weekend. How did the other 20+ gallons turn out?

    April 10

  • Jason

    Just curious- how did everyone's IPA turn out? I was a little surprised I could not get my FG lower than I did- anyone else see similar issues?

    April 9

  • Lars

    It was great meeting everyone And seeing how its done at Red Ox. I cant wait till I get a growler fill of your beers.

    January 27, 2014

  • Weston

    Had a good time meeting everybody! Red Ox Brewery were very gracious hosts!

    For those wondering, here's my notes:

    82% 2-row
    09% Honey Malt
    09% Carahell
    Mash @[masked] mins
    Mashout @168 60 mins
    83 IBUs Magnum 60 mins
    13 IBUs Centennial 15 mins
    5.25 IBUs Centennial 5 mins
    Cooldown: 5 minutes (give or take a few hours)

    January 26, 2014

    • Chris P

      Thanks. Also I think the first hop addition was a FWH addition during MO instead of just 60 minute boil.

      January 27, 2014

  • Rob B.

    Thanks to Adam and Matt for hosting. It was a great time!

    1 · January 27, 2014

  • Adam A.

    Coffee IPA its going to be! We'll brew up a relatively high IBU base beer and let you go wild with your coffee either in the primary or secondary. For all the beer geeks out there like me who like to calculate things the grain bill looks like this for a 50+/- gallon batch:

    100 lbs 2-row
    10 lbs carahell
    10 lbs honey malt

    We'll FWH with Magnums, followed by late additions of Centennial hops. Pick your poison for a dry hop if you like and make sure to pick up your favorite yeast. While we're mashing Matt will be cooking up some breakfast so make sure you're there early. Anyone want to bring coffee for the group?

    Cheers,
    Adam

    January 25, 2014

    • Sean

      Wow. That sounds super good, wish I could go. How much magnum and Centennial do you plan to use? I might try to recreate the beer on my own

      January 25, 2014

  • Doug S.

    I hope it is great fun. Change of plans for me so I won't make it.

    January 24, 2014

  • Chris P

    Glad I was just passing by; this sounds great! Also looking forward to seeing this setup.

    January 23, 2014

  • Adam A.

    Sunday Jan. 26 works great. I'll work up a unique recipe for a coffee beer, any input is welcome. We'll shoot to mash in at 8 am, I'll be there around 7 to mill the grain and get things going. Due to the size of our operation we can only really accommodate about 6-8 people that want to take their wort with them. More are welcome to come and see the all-grain process (at least how we do it). The first 6-8 people that want in are first in line. Cheers,
    Adam

    January 6, 2014

    • Sean

      I'd be interested in trying out a coffee ipa. There are several ways this beer could be taken and I see a lot of potential for unique beers

      January 14, 2014

    • Doug S.

      coffee ipa sounds very interesting to me as well! lot's of potential for something new and tasty.

      January 15, 2014

  • PortlandLovesPints

    I've marked Jan 26th on my calendar!

    January 7, 2014

    • PortlandLovesPints

      and I'm going to bring a +1 with me, good friend and homebrewer has the day off.

      January 7, 2014

  • Rob B.

    Excited to see how a operation like this works! very cool!!

    January 7, 2014

  • Jason

    I'm definitely in on this amazing opportunity

    January 6, 2014

  • Mark B.

    Id like to watch and learn. thanks

    January 6, 2014

  • Doug S.

    Jan 26 might be good for me. What is likely start time? Earlier better for me.

    January 6, 2014

  • Adam A.

    If there's interest in doing a big batch, say oatmeal stout, splitting it among everyone and you can add your coffee, espresso, etc. either in the primary or secondary (whatever you choose) I'm willing to open up our brewery. We have a 50-gal system, more or less a giant home brew setup. I can pick up the grains, hops and yeast if everyone wants to pitch in. Bring your boots, brews and bucket (or carboy)! You can check out the brewery at www.redoxbrewing.com.

    Anyone available Jan. 12? Brew days last 5-6 hours from mash in to cleanup. Usually start around 8am. Brewery's in Tigard, close to the high school.

    1 · December 29, 2013

    • Jason

      Adam- I just signed up for this group and your offer sounds amazing. Obviously, the date you suggested prob isn't going to work due to lack of responses- why don't we try to reset the date for a little further out (preferably not on a Sunday- NFL playoffs!)- how about 2 weeks later, Sunday, Jan 26?

      1 · January 6, 2014

    • PortlandLovesPints

      That sounds awesome and I'm game!

      January 6, 2014

  • Sean

    Is this gonna happen anytime soon? I'd be down to go

    December 16, 2013

  • Marc

    Any idea for a date?

    May 10, 2013

  • Jason

    Coffee beer? Stout beer? Maybe red Bull beer point narf ;)

    March 3, 2013

  • PortlandLovesPints

    Would love this, got reinvigorated for coffee beers when I tasted Migration's coffee IPA

    March 3, 2013

  • Jason

    When I hear coffee in beer sounds like a stout to me? Taste wize

    January 23, 2013

  • Doug S.

    Let's meet in December if possible. I'm in town for holidays.

    December 4, 2012

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Rafaël

We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

Rafaël, started French Conversation Group

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