Measuring Coffee Beans to Add to Porter

[SDouglas82]

I have a recipe that calls for 5 ounces of coffee beans and was wondering if the measurement was fluid ounces or regular ounces (I have a digital scale). Also, how much water should I use to extract the most coffee flavor out of the beans? First time making a coffee porter and I'm going to add cold brewed coffee to my bottling bucket. It's for a 5 gallon batch. Any help would be greatly appreciated.

 

[dryboroughbrewing]

I'd think that is dry weight, I would cold steep that at between 3 and 4 to one (water to beans) I go back and forth on that proportion. Also make sure to treat that water for chlorine/chloramines, as necessary.

 

[C-Rider]

Grind the beans, make cold brewed coffee and add to the bottling bucket "TO TASTE".

 

[SevenOaks]

I've done it every way imaginable and get the best results adding whole beans to the primary after fermentation is complete for about 5 days. Then rack to keg.

 

[C-Rider]

I've done it every way imaginable and get the best results adding whole beans to the primary after fermentation is complete for about 5 days. Then rack to keg.

I've always added the cold brewed to bottling bucket. 8 oz to my 2 gallon batches.

How many beans have you dumped into the primary and how many gallons was that?

 

[SevenOaks]

For 5 gallon batches, about 4 ounces of beans gives me what I'm looking for. The main reason I got into home brewing is that my wife's favorite beer is a coffee Porter and often her favorites are "seasonal". So I told her if I started brewing beer coffee Porter would always be on tap [emoji6]

 

[Natdavis777]

I like to add my beans to the keg "bagged" and dry hopped per say. I use 4oz coursely ground in a bag per 5 gal. I tend to let them soak for 24 hours for "mid" coffee flavor, and longer for a stronger flavor. Ive tried the cold brew method with minimal success. Ive done a lot of coffee-infused beers, and prefer soaking or "dry hopped" method with the coffee beans