How much coffee for my coffee stout?

[atromic]

I've got a batch of Addicted Coffee Stout from American Homebrew Assoc. in it's second week of primary. I've been leaning towards just adding a cold brew coffee toddy to the bottling bucket right before bottling and was curious how pronounced the coffee flavor will be given the recipe below.

I'm hoping for a light bodied stout, with a strong, but not overwhelming coffee flavor. Will a cold brew toddy made from 2 oz course ground beans do that for me? Anyone else have experience with adding the toddy to the bottling bucket and skipping secondary?


For 5 gallons (18.93 L)

10.0 lb (4.54 kg) | two-row malt
1.25 lb (0.57 kg) | Munich malt
5.0 oz (142 g) | 60°L crystal malt
5.0 oz (142g) | 120°L crystal malt
4.0 oz (113 g) | roast barley
4.0 oz (113 g) | chocolate malt
4.0 oz (113 g) | black malt
4.0 oz (113 g) | Simpsons brown (coffee) malt
2.0 oz (57 g) | coarse ground coffee (cold brew toddy into bottling bucket)

BOIL
0.25 oz (7 g) | Warrior, 14.5% a.a. (60 min)
0.5 oz (14 g) | Crystal, 5% a.a. (30 min)
1 tsp | Irish moss (15 min)
1.0 oz (28 g) Crystal, 5% a.a. (0 min)

Mashed at 151 for 90 minutes, BIAB.

 

[JLP]

I would recommend to add the coffee as you bottle/keg. With 2 oz of coffee it may not be able to break through that much dark malt. I, personally, would be looking at a minimum of 4 oz to start any type of coffee notes.