Coffee oatmeal stout

I would like try my hand at making a recipe, but I don't have any experience at it. What do you all think of a stout with oats and espresso beans? I did a search of the forum and didn't find any recipes. How much coffee and when is the best time to add it?
Thanks your input.

https://www.homebrewtalk.com/f12/chocolate-espresso-stout-40754/

Awesome RIS. It's a little over 2 months old and still in the secondary, but fanfreakintastic. I think it'll be the best stout I've ever had once it's bottled.

Also not help on making your own recipe, but their is a Founders Breakfast stout clone recipe around here that is good. https://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/

Depends on how much coffee flavor you want. Anywhere from 2-10oz of ground coffee can be good imo. I like cold steeping in the fermenter.

Check this thread out. Take a look at the article I posted a link to in there as well.

https://www.homebrewtalk.com/f12/coffee-138445/

Thanks for all the reading material guys. This helps a lot! Can't wait to make "breakfast in a bottle".

I did a RIS this summer thats still aging. Its an attempt to clone Terrapin Wake N Bake (Coffee Oatmeal Imperial Stout). I'm not sure if I have it cloned, but its tasty so far. I plan on steeping coarse ground coffee straight in the secondary and pulling it out when I have enough flavor. I know others have had success adding cold steeped coffee straight to the beer too.

Edcculus said:

I did a RIS this summer thats still aging. Its an attempt to clone Terrapin Wake N Bake (Coffee Oatmeal Imperial Stout). I'm not sure if I have it cloned, but its tasty so far. I plan on steeping coarse ground coffee straight in the secondary and pulling it out when I have enough flavor. I know others have had success adding cold steeped coffee straight to the beer too.

Click to expand...

Hmmm recipe por favor?

5 gallon
OG 1.092
IBU- 98
45srm
based on

4.75 lb Dry Malt Extract
6lb pale malt
1.25 lbs flaked oats
1 lb chocolate malt
.75lb flaked barley
.5lb black barley
.25lb roasted barley

1oz columbus (14.5%) 60min
1oz northern brewer (16.6%) 60min

Single infusion mash @ 154 for 60min. Double Batch Sparge, no mashout.

Add malt extract to boil. If you have a big enough mash tun, replace extract with enough pale malt to make the same gravity.

Ferment for 30 days at 65*F. Rack to a secondary and age for 3-6 months (a year would be best). In the last month before drinking, grind .25lbs of Jittery Joes Wake N Bake coffee blend. Put into a sanitized muslin bag and "dry coffee" for a week, or until the coffee flavor is to your liking. Carbonate and serve!