OK, so I brewed up Jamil's hazelnut porter about a week ago, and I'm planning on letting it go for another week in the primary until bottling. His recipe calls for some hazelnut extract, but no stores around here have that, and I kind of wanted to experiment with some hazelnut coffee I found. It is some whole bean coffee that you grind yourself in the store, so I was wondering how I could add this to the bottling bucket.
Ive been reading up on it, and it sounds like this seems like a good method, but I need some verification
Get 8oz of water, steep the crushed coffee overnight in the cold water, remove bag and heat the 8oz of now coffee extract to about 170F for 5 mins or so to sterilize, then add at bottling.
How much should I add if I just want a subtle, background hint of coffee, not a full blown coffee effect?