Porter with D Brown Sugar..%?

[HOPCousin]

73% 2 row
13% C60
8% D Brown Sugar (boil for 10 minutes?)
5% Chocolate
1% Black Patent

I'm going to add French roast coffee as well in the secondary. I'm looking to have the D brown sugar complement the Coffee and come through.

Coffee will be cold pressed french roast or espresso around 4 oz into the secondary. Anyone have any notes on how much water to press 4oz of coffee in?
Planning my fall recipes so i can have everything aged just right for beginning of October.
Cheers

 

[bigbeergeek]

I prefer my coffee additions "dry hop" style... no experience with the cold french press style. I never get much character out of brown sugar, personally.