I was thinking of using American Roast Java Superior beans for some cold-brewed coffee to put into a porter and can't find any info about acidity... though I probably don't need to worry too much about that since I'm cold-brewing it, right? Has anyone here used those beans before? Do you have any other recommendations? I was going to start off with 1/2 lb coarsely ground beans and 32oz water for a 5 gal batch.
It's tannins you don't have to worry about with cold brewing, not acidity. But I don't think any coffee beans are acidic enough to affect beer in the concentrations we use them. I used 1/2lbs cold steeped in 5 gal and liked it - almost too strong. Next time I'm going to add uncrushed beans directly to the beer for a few days and then rack it off to package. I do worry about introducing oxygen with cold steeped coffee. The blogger Mad Fermentationist says the coffee flavor is more persistent this way too.