MagicMatt
Brewmathemagician
No Problem Yooper. I went ahead and added about 5oz of lactose to the boil. I used your recipe as a base (minor modifications due to what I had on hand).
I roasted 1.5 oz of Ghana cacao nibs in a 170 degree oven for 15 minutes. Then added 3 oz of vodka and sealed in mason jar for 4 days.
Strained nibs from vodka, put in freezer to separate & skim the fat, then added cacao infused vodka to the keg.
I also coarse ground 1/2 cup of whole bean dark roast coffee, added to sterilized vessel with 2 cups bottled spring water. Placed in fridge for 24 hours.
Strained through coffee filter and added about 12 oz to keg.
It aged at room temp for about 2 weeks to let those flavors meld together, then I cold crashed to 37F and am currently carbing it to 2.5 vols. I haven't tried it yet, but I cannot wait to see how it came out. I was a bit ambitious with this beer as I've never added any flavorings to beer before.
I roasted 1.5 oz of Ghana cacao nibs in a 170 degree oven for 15 minutes. Then added 3 oz of vodka and sealed in mason jar for 4 days.
Strained nibs from vodka, put in freezer to separate & skim the fat, then added cacao infused vodka to the keg.
I also coarse ground 1/2 cup of whole bean dark roast coffee, added to sterilized vessel with 2 cups bottled spring water. Placed in fridge for 24 hours.
Strained through coffee filter and added about 12 oz to keg.
It aged at room temp for about 2 weeks to let those flavors meld together, then I cold crashed to 37F and am currently carbing it to 2.5 vols. I haven't tried it yet, but I cannot wait to see how it came out. I was a bit ambitious with this beer as I've never added any flavorings to beer before.