Like the idea of using chicory in a brew ala Dogfish Head stout but with more chicory, any ideas or experiences out there?
Interesting idea! I would think chickory would add roastiness, and might be used like roasted barley.
Did a chicory stout 3-4 years ago. It was an extract batch. I'll have to dig into my notes and post amounts and how it turned out.
If I remember correctly, DFH's Chicory Stout uses coffee and chicory. I think that's what we did too.