Coffee extract and lactose for a porter

[hellomcfly]

I've brewed an extract porter from a kit I bought at the local homebrew shop. I wanted to add some cold brew coffee concentrate from a local coffee shop. I'm thinking 5oz of coffee concentrate to 5 gallons of beer at bottling. I was considering adding some lactose at bottling as well to offset any bitterness added by the coffee and because I've really enjoyed a comercial coffee porter with lactose (Coffee IS For Closers by Fullsteam).

Is 5 oz of concentrate about right? Is lactose a good idea? How much should I use?

I looked back at the instructions to refer back to the recipe I used but I just realized it does not list the specialty grains I uses or the type of hops and I can't remember.

3.3 lb can of dark malt
1 bag of dry malt
1 bag of crushed grain
malto-dextrin
1oz hops
1 pack dry yeast

Thanks for any help!

 

[microbusbrewery]

I haven't used coffee concentrate before, but I have used cold-brewed coffee, and I like the idea of lactose. I make a blonde milk stout with coffee and lactose added at kegging that everyone seems to love. If it were me, I'd add the coffee concentrate in measured doses after adding the lactose. Lactose is hard to dissolve, so boil some water and stir in the lactose until it's dissolved, then add it to your keg or bottling bucket. I'd probably start off with half (2.5 oz), gently stir, then taste a sample to see if it's to your liking. If not, add another measured dose and sample it again. Repeat until you get it where you want it.

 

[Ale_Jail]

I make a coffee stout using cold press coffee....I put about 50 oz of that in a 5 gallon batch at bottling. I also use one pound of lactose but I add it 5 min to the end of the boil and not at bottling.

I have not had anyone tell me it was too strong for the coffee but seemed to be blended fairly well.