Brewing with Pecan Coffee

[txbrewer10]

Hey brewers -

This morning while I was drinking a wonderful cup of a Southern Pecan Coffee from beans I purchase at my local market, I was deciding on the best beer to brew for my next batch. Then it hit me...why not incorporate this Pecan Coffee into my next homebrew? So my plan is to somehow use these beans in a porter.

My question to y'all is, what would be the best way to achieve a Pecan Coffee flavor in the porter? I have seen different people say coldbrewing the coffee and adding it to the fermenter, adding the beans to the boil, adding the beans to the secondary, and so on. Obviously this is a personal preference, but I was just wondering if anyone has a technique that they use that has not treated them wrong yet. This would be for a 5 gallon batch specialty grain/extract batch and I am looking to achieve a pretty strong taste from the coffee beans.

Thanks in advanced for the help. Cheers!

 

[Garrett]

I just recently made an Imperial Stout with Freshly Roasted beans that were very powerful in flavor and aroma. Went ahead and added a half pound of these and they were absolutely perfect in the brew. I did a really course grind of the beans, put them in a bag and steeped them in secondary for 3 days.

I asked all the local breweries around me on their coffee adding suggestions and everyone undoubtedly said to just crush the beans and add straight to secondary.

Thats my advice! Happy Brewing.