Adding coffee beans to secondary?

[endless889]

i recently brewed up a breakfast stout kind of clone going with the double chocolate, oats, and stout flavor. i'm looking to add coffee beans to the secondary when i go to rack my beer to add a subtle mocha/coffee flavor.

question is: how much coffee should i use if i want it subtle where you can taste it, but not overpowering the chocolate and oatmeal? grained or whole beans?

i'll post the recipe later if anyone wants to try it. i merged a young's double chocolate stout clone with a oatmeal stout clone, changed up a few things, and looking to make my "early bird stout" playing off my nickname jaybird. the double chocolate stout is quite delish and i expect this will be even better! i love my stouts:cross:

j

 

[TipsyDragon]

soak 0.25lb. of freshly ground coffee beans in 1 quart water over night in the fridge. then add it to the bottling bucket with the priming sugar. then rack into that and bottle as normal. just remember to pour the coffee through a coffee filter.

 

[endless889]

i like your theory here...is enough to get the coffee flavor though?

a local hombrew shop told me i could get away with dumping .5 - 1lb f coffee grinds into the secondary and let it sit for two weeks and the grinds would settle to the bottom.

 

[TipsyDragon]

this is something your going to have to experiment with. 0.25 is fairly small amount for a 5 gallon batch but it will be slight but noticeable. wether or not its noticeable enough for you is up to you. you could do the add, taste, add approach to this as well. add the quart mix it with the beer taste it. if its not enough add more and taste again till it is enough.

 

[Jester369]

When I made my (Walker-San's, actually) espresso stout, I brewed a pint of espresso and added it to the keg. Came out great