I added 1 quart of cold brewed Peet's coffee to bottling, 30-hour cold brew, filtered it then refrigerated it for 3 hours before bottling. That added a complexity and darkness to balance out the dry hopping, which was significant.
Another thing, this brew session does not calculate ABV from bottling; so with an OG of 1.040 to and an FG of 1.010, this comes in under 4% at 3.9 or so...which is what I wanted anyway.