This is right in line with the method and amounts I've used for cold brewing coffee for my mocha stout. I believe it ended up with about 32 ounces of cold brewed coffee that I added to my beer.
I add cold brewed coffee to my mocha stout when I keg it. As noted above, cold brew coffee will give you a very smooth, mellow and non-acidic coffee flavor to your stout. In my mind the beer's bitterness should come from the hops used rather unintended coffee bitterness.
I don't really subscribe to set time frames for beer to be ready to drink. I'd call those minimums really, but if it's ready before that, drink up.
I think beersmith had default values for the times that were defaulted to something real low (like a couple of days each or something) so I just...
This is a bit late for you...
Anyway, for future reference you could store the cold-brewed coffee for at least a couple of days but eventually it will go bad.
Couldn't tell you what the short mash time on the oats would do, but I'm sure you still made beer :cross:
To answer another...
Nope, we use a pound of very coarsely ground coffee and fill our pitcher with water in it. Then it gets filtered and we generally end up with 28-32 ounces of cold-brewed coffee. I add all of the coffee to my 5 gallon batches when I keg them.
The filtering/straining takes a little while, but...
Be sure to post up how you like it! I have a pair of 6.5 gallon minibrew conicals and love them. I'd sure like something in the 15 gallon size as well.
Here's the latest all-grain version of my Mocha Stout that I brewed last:
Grain:
9.0 lbs 2-row
1.5 lbs Crystal 60L
1.0 lb barley, flaked
.75 lb roasted barley
.50 lb chocolate malt
Hops:
60 min 1 oz Northern Brewer
20 min 0.75 oz Fuggles
Other:
15 min 8.5 oz lactose...