Priming sugar in Stouts

Brewing Processes
1

I have an imperial stout that should be ready to bottle next weekend. However, the recipe makes no mention of adding priming sugar to the batch before bottling. Instead it has me add a cold brew coffee to the stout immediately before I bottle it. I know stouts tend to have quite a bit less carbonation than other beers, but it seems odd not to add any priming sugar at all to it. I wouldn’t imagine that coffee would have any convertible sugars, but that would seem to be the straight forward answer to the dilemma. Anyone have any thoughts or answers?

Thanks for your input!

2

I’d bet the recipe just left it out by mistake

3

figure out where you want your CO2 volumes… I go about 2 to 2.3 volumes for a stout… and use this calculator to determine how much priming sugar.

4

You still need priming sugar. 2 tablespoons or 0.9 ounce per gallon.

5

I concur. +1

6

The Calculator is really helpful.

7

Seems the consensus is that the recipe just left it out. Thanks all for the help.

8

If the recipe called for a specific cold brew brand, could be worth making sure it doesn’t contain any sugars.

9

It called for ethiopian Yergacheffe and recommended a roastery. I’ll check it out before bottling.