I am thinking about adding some to a imperial stout I am about to brew. Do anyone know how much I have to use in order to gets its flavor to show up on a big roasty beer?
I use it in both my "Grandpa's Garage Hooch" beers. They are based on a 60 year old home brew recipie posted here a few years ago. Dark brown in the original garage hooch and light in the garage hooch APA. Works just fine.