Ok, so here's the deal. I'm planning on making a coffee vanilla brown tomorrow morning, and need some input
Batch Size: .75g (little more than a 6 pack)
Estimated SRM: 17.5
Bitterness: 26.8 IBU's
0.34 pale malt (2 row US)
1.01 lb maris otter
0.15 lb Crystal 60
0.15 lb flaked oats
0.08 lb victory malt
0.04 lb chocolate malt
0.12 oz williamette @ 60 min
0.12 oz williamette @ 15 min
Yeast will be harvested from a nut brown I made last week that I plan on racking to secondary tomorrow.
My confusion lies in the flavoring ingredients: vanilla and coffee.
I just ordered 3 tonga beans from beanilla. The plan is to throw the vanilla (cut and scraped) into secondary, but i'm not sure how much to use. I really enjoy vanilla, probably my favorite flavor, so I'd like a rather prominent vanilla taste. BUT on the other hand, I'd also like to taste a touch of coffee.
I was planning on cold brewing the coffee, adding to secondary as well. And again, I'm not sure how much to go with.
Again, i'd like a prominent vanilla taste, with the coffee noticeable as well, but I still want it to taste like beer, not like vanilla flavored coffee.
Any input on this is greatly appreciated. Thanks!