I have an imperial stout that should be ready to bottle next weekend. However, the recipe makes no mention of adding priming sugar to the batch before bottling. Instead it has me add a cold brew coffee to the stout immediately before I bottle it. I know stouts tend to have quite a bit less carbonation than other beers, but it seems odd not to add any priming sugar at all to it. I wouldn't imagine that coffee would have any convertible sugars, but that would seem to be the straight forward answer to the dilemma. Anyone have any thoughts or answers?
Thanks for your input!