Coffee stout

[quixoticgeek]

Am pondering having a go at making a coffee stout. Aim is to use a basic stout recipe with an ABV of about 5%, and give it a coffee hit. The problem I am having is deciding how much coffee to add I'm planning to add it in liquid form around 5 minutes before flame out (to sterilise it but not cook it). Have you made a coffee stout, how much coffee did you add?

Julia

[lord.president]

Cold soaked 350g filter in just enough water to make it runny,overnight,strained through sterilsed muslin,into secondary. Currently,it's very very coffee, but I believe it mellows out after a month or two. It's important it's cold soaked so it extracts the flavour,but not the biterness.