I was hoping for a bit more detail in the article about brewing with coffee. If I’m making a cold brew, how do I figure proportions for my batch size? Do I need to sterilize it before adding to the fermenter? Whole bean or ground?
I have added whole bean coffee to my porters on several occasions with great success. However, I have never added coffee to the fermenter. I have simply added about 1/3 cup in a muslin bag for a 5 gallon batch directly to the boil. It’s the hot boiling liquid that draws the flavor. I might be mistaken, but I believe you would need to first brew the coffee before adding it to the fermenter - but I’m not certain.
I’ve seen recipes where the coffee is brewed first and I’ve seen recipes where the course ground coffee is added to the BK at flameout or late in the boil.
One vanilla coffee stout recipe in particular describes adding 1.5 oz course ground coffee at flameout.
I have added coarsely crushed beans to the keg with good results. No need to sanitize roasted coffee beans.