Intentionally Thinning a Stout With Coffee

[LakesideBrewing]

Hi all,

I brewed a big stout (1.093) about a year ago. It has been sitting at 1.030 for six months now, apparently it's done. I was hoping for a 1.020-1.016 finish but I'm thinking I might have mashed a little too high. It's not cloying sweet but I would like to thin it out a bit. Also, after I racked it out of my 5 gallon whiskey barrel I realized that I only yielded around 4.5 gallons. I know it's not a popular idea to thin out a finished beer with water, so I was thinking maybe I'd make some cold press coffee and add that to the beer. Could I/should I make a 1/2 gallon of cold pressed coffee and add right into the secondary (actually tertiary)? If so what would be a good amount of coffee beans for a 4.5 gallon batch of beer? I'd like to add whole/cracked beans as apposed to ground.

Thanks,
Mike

 

[ph0ngwh0ng]

Hi!

Since I doubt anyone has ever been in the exact same situation, I'd go with taking out a quart or two and try with different quantities. After that, it's just a matter of adjusting for your remaining volume.