I'm doing a breakfast brown ale soon, I have a lot of questions though. Here's my intended grain bill: 60% 2-row 10% Munich 5% Chocolate 5% C40 20% Oats +Lactose in the boil +Cold Brew coffee @ bottling 1. Type of Coffee, What type of coffee should I go with? I don't even drink coffee so I'm a little lost there. I definitely want to cold brew it in a French press the night before bottling, and just add to bottling bucket. 2. Does lactose fully dissolve in the wort? I've been straining my brews through a mash bag and into the fermenter recently to cut out and sludge, and If I use lactose, will the mash bag catch the lactose?? 3. YEAST. I'm running in circles on this one, between liquid, dry, English, American. I might just end up using US-05, however, I'm all ears if anyone has something good. 4. Water, my intentions are doing something really malty, and not worrying about the bicarbonate. I've read a lot that says bicarbonate is really good for brown ales, but I kinda want a softer malty profile. Suggestions there?