Did I ruin my coffee porter?

Well it's not ruined if you are willing to drink it.

I don't know if the bitterness will subside because I've never tried to brew a coffee flavor into a beer. However, I think if you search this forum you'll find a few threads on this topic, and I think the generally accepted way to do it is to add brewed coffee into the bottling bucket. I'm certain that someone else will come along and add to this thread, and may have an answer about the bitterness too.

 

Flavors do mellow over time, so there may be hope.

 

There are a lot of variables going on here. Did you ruin your beer? That depends on your definition of ruined (and your definition of bitter and your definition of how much coffee flavor you want).

The coffee flavor will subside somewhat over time, and probably the bitterness, too. How much? Who knows.

Personally, I think sounds pretty good to me.

 

Personally I would not add coffee to the boil as this will draw out much more bitter and acrid flavors. Rarely do you make a good cup of coffee by boiling the grounds, usually you are adding the grounds to water just after the boil (or after cooling slightly is better). I have had really good success with adding the beans whole to the fermented beer for a cold extraction, then getting the beans out of the beer. In my case I did this in a keg. If bottling you can add the beans to the fermentor after it is done and then rack to a bottling bucket once the coffee flavor is where you want it, then commence bottling.

 

Only thing you can really do is wait and find out. FWIW, I have made exactly one coffee stout*, and it came out good. I sanitized a flask, added 1.5 L boiled/cooled water, and cold-steeped 6oz non-flavored mixed roasts (2 oz each regular, FR, and espresso). Then I added this to the brew at bottling (theoretically "to taste"). The beers didn't have the "old coffee" taste of truckstop coffee, which is what I am picturing your issue as being. I think the cold-steeping winds up being the better way for beer (vs. brewed coffee, i.e. hot) but I base this mostly on reading threads, not any solid facts known to me.

*recall what happens when n=1

 

just a point of reference.
most people tend to cold brew espresso and add that to secondary.
that minimizes/eliminated bitterness.

you did the opposite by adding to boil.

 

I wouldn't be against adding a touch of honey to the side of the glass, or possibly some milk in the bottom of the glass. Most people seem to frown on me for saying that the beer's not finished when you put it in the bottle. Feel free to experiment around a little.

In cooking, a general rule of thumb is that sweet balances bitter.

 

Whilst not exactly the same, I used espresso shots in my milk chocolate coffee porter, and the bitterness has definitely tapered off after 6 months in the bottle. Unfortunately, so has the coffee flavour / aroma.

 

Its kind of impossible to cold brew espresso.

 

I cold brewed and added to bottling bucket for a imp stout this past weekend. I tried some cuz I had about half a bottle left, so I just poured it into a glass. It tasted like pure coffee, but I've done coffee stouts before with the same results – strong, bitter coffee flavor in the beginning, but over time the coffee flavor will fade and the flavors should meld together nicely.

I would just give it time

 

no, it isn't.
cold brew = cold steep.
http://www.chow.com/recipes/30487-basic-cold-brewed-coffee

 

cold brew =/= espresso

Espresso (/ɛˈsprɛsoʊ/; Italian pronunciation: [eˈsprɛsso]) is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.

http://en.wikipedia.org/wiki/Espresso

 

I am the most novice of brewers, but this topic came up recently. Many people suggest not brewing, or grinding the beans. But instead using whole beans at the end of your brewing phase a few days (or more) before you bottle in primary, or a secondary as though you were dry hopping. http://www.beeradvocate.com/community/threads/adding-coffee-to-a-chocolate-stout.242925/

 

by jove! you got me!

but he's brewing a coffee porter, not an espresso porter.

i'd hate to see how you brew a milk stout.

 

a number of local breweries do that for their cask beer. they toss the whole espresso beans into a cask and then seal.
you're basically making a tincture of sorts

 

I'm not the one who suggested everyone brews cold espresso for coffee beers. I dry bean mine in the keg.

Apparently, according to my boy @dmtaylor, with way too much lactose:

http://www.beeradvocate.com/community/threads/matrimonial-milk-stout-imperial-sweet-stout.182525/