Hey chshrecat. Although your recipe sounds tasty and will be going onto my to do list my question is more about Wondercocoa. I'm doing an Imperial stout tomorrow and I'm trying to judge how much to use. I was wondering what's the longest you've kept a bottle of your DCOS.I'll likely lay some of mine down for awhile so I'm wondering if the flavor fades. Although I am a big fan of chocolate I wouldn't mind if it started out strong and faded to let some of the other flavors through over time. Your thoughts.
Well I decided to just dump the whole can in. After tasting a bit of powder it was very bitter but I mashed in @ 155 so the sample was on the sweet side and chocolaty. I may add some vanilla beans or coffee for some bitterness. I haven't decided yet or oak it as I like the coconut flavor oak brings to the table.Thanks for the advice.
Hey there, so I tweaked this receipe a bit in to a chocolate coffee oatmeal stout. I got a little sip of the beer as I was racking to the secondary this evening - it tasted great. It's about 26 GU's but it's also only 4 gallons as I'm adding 1 gallon of cold pressed coffee in the next few days.
I'm not sure what to do about the vanilla bean though. How do I sanatize / pasturize the bean to avoid infections?
Or you can make a tincure or potion as Randy Mosher calls it using vodka or any other alcohol of your choosing . Just scrape the bean and cut into small pieces add everything to a small amount of vodka and let it sit for a week or so. Many people use vodka as it has very little flavor. The alcohol extracts the flavor from the bean. Then strain and dump the liquid in at bottling or kegging. Plus the alcohol kills anything you don't want in your beer and boosts your abv slightly. But as ChshreCat said. By the time you add it the alcohol in the beer itself will likely kill anything you need to worry about.