Cold Brew Coffee Stout Brew Session

Smooth brew day, mash temps were rock solid today and I ended up just a bit heavy on gravity. Wort looked and tasted great after the boil; I'll kick off fermentation around 61.5 F and bump up to 65 or so as it progresses and let rise to room temp when fermentation is complete. I'm planning on adding about a quart of cold brewed coffee to the beer in a couple of days as fermentation slows. Bottled today, 3 weeks after brewing, added 1/2 cup of chocolate extract that I made from cocoa nibs and vodka that steeped while the beer fermented, also added about 40oz of cold brewed coffee made with 6oz of coarsely ground Boyers "Mash Up" whole beans. I pasteurized the coffee at 150 degrees after I cold brewed it. I had a cup of beer left over from bottling, I chilled it and gave it a taste, it seems dry for a finishing gravity of 1.016, strong coffee and good chocolate flavors, which I hope mellows a bit and doesn't taste as dry. I'll know in a couple of weeks when it's carbed and ready to drink.