Adding Coffee To Fermenter

[nealf10]

Just out of curiosity, has anyone tried a "dry hopping" method with coffee grounds in the secondary fermenter? If so, how long did you let it sit for and how much coffee did you use? I was thinking of using a hometown coffee by the name of Roasterie. I can get it grounded very coarse, so, I'm not worried about a ton of grains slipping into my finished product, although, I'm sure in the home brewers world it's inevitable. I have a fairly big stout, OG was 1.110 and hoping to get the final product in the 10-11% ABV. It my fermenter, I have a little over four gallons of stout. I am looking to get a touch of coffee, but, nothing overpowering. Something similar to a Founder's Breakfast Stout flavor.

I appreciate any and all help!

 

[dstar26t]

I just dry-coffeed a 10% abv RIS. 12g/gal whole bean in the brite for 24 hours @ 33F was perfect. I used Backyard Beans Costa Rica medium roast.

 

[daksin]

I have only ever added cold-brewed coffee at packaging, but I think this technique would work great and I've been meaning to try it. I agree that a coarse grind would be best, not only for debris but for control over how much flavor is extracted as well (think wood chips vs cubes).