So I'm interested in making an Irish Stout batch and then splitting it and racking half of it on to some coffee after primary fermentation is done (I mainly want to get two kinds of beer out of one). Here are the details:
Irish Stout Recipe from Midwest Supplies
Dark LME - 6lbs
Chocolate Malt - 4oz
C-10L - 4oz
Roasted Barley - 4oz
Flaked Barley - 4oz
Nugget - .5oz (60 min)
Willamette 1oz (2 min)
Wyeast 1084 Irish Ale Yeast
After primary fermentation for 1-2 weeks I'll split half of it onto the coffee.
Here's where I'm not sure what exactly to do. I've read about people racking straight on to coffee grounds and others onto coffee/espresso. Anyone have any recommendations for this method? Also, if anyone has any suggestions for the recipe I'm open to ideas.