Stauffbier
Well-Known Member
The sugar syrup and other ingredients add volume, I just stuck it in a keg and filled it until it was at ~5 gallons. Oh, and the lactose needs to be added in to the sugar syrup at the end until it becomes clear. Lactose is harder to dissolve so it really needs the heat. It was a half OUNCE of almond extract, store bought, McCormick brand. A half cup would knock your socks off, this amount just kind of plays on the vanilla flavor. Nobody noticed it until I pointed it out.
Thanks! I'm going to make this as soon as I have an empty keg. My daughter will love it!
One last question... When you make vanilla extract are you making a tincture with alcohol like vodka or something, or is it a water based extract?