Coffee type and amount

[bonSreeB]

I'm making a coffee vanilla stout and have already steeped in moonshine and added 2 vanilla beans to the secondary. I've been reading around to see what I need to do to add the coffee and it seems cold brewing and adding to taste in the bottling bucket is the favored choice.

I've seen where not all coffee's are good for cold brewing and need an amount to start with. I don't want to water down my beer much so I was thinking of adding 2.5oz of course ground coffee steeped in one pint of distilled water for 24hrs.

My questions are what type of coffee should I use(I drink light roast only for hot coffee and never have cold brew) and does the amount seem correct for what will be about 4.5gal with 2 vanilla beans already in it?

Thanks for you help

 

[C-Rider]

I've used a number of different coffee's in my stouts. Don't think i makes much difference. I cold brew and add 8 oz to 2 gallons.

 

[microbusbrewery]

Check this out. This is the process I've used and I love the results, https://www.homebrewersassociation.org/how-to-brew/cold-brew-coffee-adding-coffee-beer/

I do a golden milk stout with cold brewed coffee added per the above process. I've brewed it with a couple of different South American blends. They turned out really well, but there was a slight jalapeno character. My buddy that's a major coffee nerd said pepper character is very common with the South and Central American varieties. Don't get me wrong...it's not bad and not everyone can pick up on the pepper character, but some can. On my buddy's recommendation, the last two batches were brewed with Ethiopian Yirgacheffe varieties. I really liked the way they turned out and there was zero pepper character.

 

[BlueHouseBrewhaus]

After much trial and error, here is my method. I use 1/2 cup ground Kona coffee (light and very smooth) added to 2 1/2 cups boiled and cooled water. Stick it in the fridge for 24 hours and run through a filter into the bottling bucket.

Keep in mind that the right amount of coffee in beer is one of those things that seems to be highly personal. Even more so than chocolate or vanilla. I tried "adding to taste" in the bottling bucket but the final carbonated beer was never quite the same as what I tasted at bottling. The method above is what works for my taste.

Also, since coffee is inherently bitter, you will want to adjust your hops downward. When I do my mocha stout (nibs and coffee - two bitter additions!) I keep my IBUs under 20.