Toning down Coffee Flavor..

[MWM777]

Have a Porter finishing primary fermentation, ready for racking to secondary, where I'll add vodka-soaked vanilla beans. The issue is, this brew is currently DOMINATED by coffee flavor. It just tastes like room-temp coffee. No Porter/beer flavor at all. What can I do (if anything) to tone down the coffee in the secondary? Here's my recipe:



Steeping Grains-

8oz Dark Chocolate

8oz Caramel 90L

4oz Carapils



Boil -

6.6 lbs Porter LME

1lb Amber LME



Hops-

1oz Northern Brewer (after 10 mins of boils)

.5 oz Northern Brewer (15 minutes before flameout)



Coffee-

5.5 oz Medium Roast ground (5 minutes before flameout)



Yeast-

WYeast 1056 American Ale



Fermented around 64°



Any ideas or help, guys?

 

[BigFloyd]

I'm afraid it's too late for my suggestion, but next time don't add coffee to the boil. Cold brew some (4-6oz) and add it at bottling/kegging time. That will help you avoid that unpleasant stale coffee flavor that you're getting now.

 

[MWM777]

I'm afraid it's too late for my suggestion, but next time don't add coffee to the boil. Cold brew some (4-6oz) and add it at bottling/kegging time. That will help you avoid that unpleasant stale coffee flavor that you're getting now.

Bummer! I'll know for next time, I suppose...

 

[Nightshade]

I always add cold brew coffee to either primary or secondary (either works the same) and take notes on amount used so I can adjust it out next time for more or less coffee flavoring.

 

[MWM777]

I always add cold brew coffee to either primary or secondary (either works the same) and take notes on amount used so I can adjust it out next time for more or less coffee flavoring.

What amounts have worked well for you in the past?

 

[Nightshade]

What amounts have worked well for you in the past?

Currently I am only brewing at work in 3bbl batches so I don't have a useful formula for home kit yet. Still working on getting my kit together, sorry.

 

[C-Rider]

I always add cold brewed to bottling bucket. First time I did a little at a time to avoid "over" doing it. Now I have it worked out at 1 cup for 1.9 gallons. I'm using Kona Choc/Macadamia Coffee.
My advise is to go slow until you get the taste you want and of course TAKE NOTES. I have one now that I doubled the cocoa in the boil and man the chocolate comes strong in the aroma, but you still get that coffee taste. Will have to adjust the posted recipe.