Adding crushed coffee beans to cold beer

This is how many production breweries do it.

 

It's sometimes called "Dry Beaning," and you don't even have to crush the beans. Extraction of flavor/aroma compounds will happen faster at higher temps and slower at lower temps. So the important thing (other than how much coffee to use) is how long you leave the beans in the beer, which will be a function of how much you use and how strong you want the flavor/aroma to be.

 

Love the BA coffee beans - so damn good. I actually had a bottle of City Of The Dead brewed by Modern Times Brewery in California - it's an imperial export stout aged on their house roasted barrel aged beans - it was one of the best smelling beers I've ever come across, and that's saying something. I've got a couple bags of BA beans headed my way now and a couple of monster stouts they'll be going into. I say just add directly into the keg at fridge temps and taste every couple days until you have the flavor you want. Cheers!

 

And whether or not you crush the beans, I'm guessing?

 

I would assume so. Though I have only used uncrushed.

 

Too many variables for to say. Bu I recently used 3 ounces, uncrushed, for about 48 hours in 5 gallons of Oatmeal Stout. Room temp. I thought the strength was about right. Others agreed, or thought if anything it was a little strong. Nobody said that it wasn't strong enough.

 

I brewed a RIS at about 9% abv. Added 2.5 ounces of very coarsely crushed beans to the beer at 40F and let it free rise for 48 hours. I also sieved the ground coffee to get out any powder. The coffee aroma was intense for a long time and the flavor was great. At about 6 months the beer was very delicious, since the aroma actually faded to a level I liked.

This was a 5 gallon batch. I actually added the beans to the keg then removed them after the 48 hours.