I have decided to make a Porter on Friday.
Recipe is basically 2row, munich, choc malt,c-40 and some wheat.
I thought if i could hi-light the chocolate malt a bit and have a noticeable hint of a mocha or chocolate roast coffee it would work really well together.
I have read a little bit on using coffee in beer.
From what i have gotten from it, You always grind it... And there is 3 ways of using it. Boil, Cold Steep, Secondary.
So what are the pro's and con's on these?
What is your personal favorite way to use the coffee?
How much to use? 1oz or 1lb?
If grinding how fine do you set the grinder?
Any other advise would be awesome too
Another problem i am wondering about is hops.
I orginally thought about amarriilo and Tet. But i dont want the hops to overpower the coffee taste.
Does adding coffee to it change the amount of hops you need?
Thanks again for all your help.
I cant wait to make this beer. Its been over a month since i brewed.