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I tried to do a late-mash-addition with my roasted barley and chocolate malt in my oatmeal stout. It definitely ended up too light.
Can I steep some of each of those grains in warm water, boil down to a fairly negligible volume, and then just add to my keg?
I read up a bit on the many forms of brewing with coffee e.g. stouts, porters, cream ales, even IPAs. But I'd like to ask what techniques, ingredients, etc. you all would think is best if I'm trying to capture the most natural coffee flavors. I can think of brewing something using very lightly...