BeerSmith™ Recipes and Web Editor

Taste Notes

This beer is black as night, but I love it. First batch we brewed two cups of dark roast, and added it to secondary, turned out delicious. Brewed it a second time, and used 6 six doubles of espresso into a keg, it was still delicious but the coffee was overpowering. I've brewed this beer four times now, and the best results have been with espresso, 3 doubles was a lot more balanced, but if you're a fan of something like Péché Mortel you probably won't be disappointed with 6 doubles. After aging for like a year, the batch with 6 doubles was super smooth, and not too overpowered by coffee at all. Tried four doubles of espresso, was a lot closer to Péché Mortel. Final way I tried adding coffe was cold steeped, I added 24 hours before bottling, 60g/20L cold steeped directly in the fermenter, smoothest richest best coffee flavour of all the methods above.