ishkabibble
Well-Known Member
I'm going to brew an all-grain stout, and I'd like to divide it into a vanilla stout and a chocolate almond stout.
I've read up this and most people seem to suggest:
- soaking a single vanilla bean in bourbon for a couple of weeks
- adding cocoa toward the end of the boil
- adding an alcohol-based almond extract at bottling
Does anyone have any advice/experience here? Especially in regard to ratios. I would have (2) 2.5G batches. I have this feeling I'm going to over-do it on the almond and end up with something cloying. Same with vanilla.
I've read up this and most people seem to suggest:
- soaking a single vanilla bean in bourbon for a couple of weeks
- adding cocoa toward the end of the boil
- adding an alcohol-based almond extract at bottling
Does anyone have any advice/experience here? Especially in regard to ratios. I would have (2) 2.5G batches. I have this feeling I'm going to over-do it on the almond and end up with something cloying. Same with vanilla.
