Adding coffee beans to the bottle

[Beer-lord]

I made a Milk Stout that is ok but it didn't attenuate like I wanted and is thin. But, it's good and it'll be consumed.
I'm bottling a few for friends and thought some might like to try a coffee flavored version. I am wondering if adding a coffee bean or 2 in the bottle would be ok. I wouldn't crack it but just let it sit for a few days to a week before drinking them.
Anyone done this and if so, have any tips?
There's this but no mention of how many beans to add:https://www.homebrewtalk.com/forum/threads/coffee-beans-at-bottling.333743/

 

[rightthumbbc]

I've never experimented with coffee the way you describe, but I have splashed some coffee into stouts I'm actively drinking before and that has tasted pretty good. Maybe you could do some taste testing with adding 1oz brewed coffee to your bottles?

 

[Kent88]

I made a Milk Stout that is ok but it didn't attenuate like I wanted and is thin.

Huh? How big of a batch did you make and how much lactose did you add?

 

[bronzdragon]

After using coffee in many different batches over the years and experimenting with beans, my opinion is for you to make a good strong coffee with the beans. Cool it, then add a small amount (maybe 1 oz) then fill the rest of the bottle with the Stout and cap. The bottling flow will mix the coffee in for a nice flavor. Putting beans in, leads to an acidic flavor. Pop a bean in your mouth and you will get the flavor from the oil on it. One or two beans would not impact the flavor of a bottle as much as making the coffee and mixing it in, also.

 

[Beer-lord]

Huh? How big of a batch did you make and how much lactose did you add?

6 gallons and 1 lb of lactose. Every time I brew a stout and mash at 156, my attenuation sucks. Next time I won't go above 154.

Used my Randle tonite and let 2 coffee beans sit in the Randall in the fridge for 2 hours and really liked it. The wife was over the moon as she only likes coffee flavored beers and stouts. It's just what I expected.

 

[Kent88]

So your stouts typically end up over-attenuated? But you said that it is because you mash at 156F? Mashing high usually leaves a slightly less fermentable wort, which shouldn't leave the beer thin. What kind of FGs are you getting?

Side note: each pound of lactose in a 6-gallon batch should add roughly .007 to the FG.

 

[Beer-lord]

Ended up at 1.028 and was looking for 1.018.10.20.

 

[Kent88]

I made a Milk Stout that is ok but it didn't attenuate like I wanted and is thin.

Ended up at 1.028 and was looking for 1.018.10.20.

I repeat: huh? Don't these statements contradict each other?

 

[BrewSomeMore]

1.028! That should be a really full-bodied beer. 1.018 would still have plenty of body . Usually stouts need a little aging even if you add lactose for malt flavors to jump out.