Brewed up our brown ale this weekend (1.050 OG, 20 SRM) and I am going to take one keg and do a coffee addition. I don't want it in your face coffee, I just want a nice, smooth coffee flavor to go with the flavors of the beer. From what I read on this forum, seems like you could go either way with coarse ground coffee or whole beans. Also from what I read, with the coarse ground you COULD end up with some astringency and with whole beans, you just have to use more.
I'm thinking I want to use whole beans. It seems like 1oz/gallon in stouts was the recommendation. Given that this is a bit less robust than a porter or stout, I'm thinking 4oz of whole beans in the keg for 3 days.. Thoughts?
I'm thinking I want to use whole beans. It seems like 1oz/gallon in stouts was the recommendation. Given that this is a bit less robust than a porter or stout, I'm thinking 4oz of whole beans in the keg for 3 days.. Thoughts?