Originally Posted by tcw5028
On to coffee. It looks like the best way to do this is to cold brew the coffee and add it. Once again 2nd fermentation or bottling stage? For a 5 gal batch what is an appropriate amount of coffee to use (approximately)? And I was wondering if you split the coffee beans could you make an extract much in the same way you would with vanilla?
I just sampled my first oatmeal stout. I added about 12 ounces of coffee at bottling. After three weeks there is a pronounced coffee taste (not unpleasant). But I am hoping it will smooth out in a couple of weeks. It really depends on how much coffee taste you want.
I cold-brewed: I coarsely crushed the beans in a grinder and put them in a muslin bag. I placed that in a sanitized jar, added cold bottled water and left it on the counter for 24 hours. Every so often I would shake it. At bottling I removed the bag of beans and dispensed the coffee right into the bottling bucket.
Hope this helps a bit. Good luck!
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