Adding Coffee to a Porter recipe

[Brew Swillis]

Imthinking that the next batch Iwant to do will be the B3 Extract Porter kit, but I was considering adding some coffee to it and turning it into a coffee porter of some sort. I know I should generally avoid Espresso Beans due to their super high oil contents, but should I be using whole beans or ground? Will the coffee addition be solely aromatic, or will it possibly add some astringency to the beer? What can I expect- in general- if Iwere to do this?

Thanks

[jomebrew]

I am reading a recent Zymurgy article all about adding coffee. I suggest you get a copy of the article. It was pretty thorough.

In a nutshell, you can use about 12 - 16 shots of espresso at the end of the boil. Careful using french roast (dark, oily) as the oils can work against you. You can use some lighter roast in a mesh bag in the secondary for 3 or 4 weeks. Always start light then work or to your tastes.

[rustyc30]

I have tried both bean in the boil and Espresso shot and find the espresso shots works best can be a bit of trial and error but taste your wort as you add them but keep in mind that the sweetness of the wort will hide some of the flavor that will come through in the finished beer.

[Billy Klubb]

when I do a coffee anything, I make 3 gallons of very strong coffee and chill for top off water. I like using Highlander Grog (has slight maple note) for the coffee and 6-12oz of lactose to sweeten it up a bit.

[Brew Swillis]

BillyKlubb-

How well do find that the coffee blends into the wort? I would be concerned that it either really dominates or otherwise plays such a large impact with that amount of coffee added...

[be-rad]

We brewed a coffee stout a few months ago. We just put a few ounces of Folgers in a hop sack and threw it in right at the end of the boil. Came out great!

[Billy Klubb]

BillyKlubb-

How well do find that the coffee blends into the wort? I would be concerned that it either really dominates or otherwise plays such a large impact with that amount of coffee added...

it seems to blend well for me. the darker roasts seemed to have killed head retention, but I have not used it enough as a control to verify. my brother has also been using the same technique and his Carmel Coffee Stout has been turning out great. but to be honest, I've really been wanting to experiment with espresso.

[Brew Swillis]

Ive got some time before I brew.... time to do more research