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Do not add the grounds. Add the liquid. And a gal. sounds like WAY too much. When I make a coffee beer, generally a cup or two of strong coffee is plenty.


I hope this is not too self serving, but check out the white stout recipe is in the book "Experimental Homebrewing".


I would just boost the dextrins in the beer knowing that you will have additional oils from the chocolate (and the coffee). While its a good idea, I'm not sure cold-crashing/skimming would get all of the oil as a lot of it may still be dissolved in solution. Add some oats, extra flaked barley and/or dextrin malt to the mash. With respect to the coffee ...

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