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Old 03-02-2011, 10:04 PM   #1
mjp1776
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Oct 2010
Seattle, WA
Posts: 8


Like the idea of using chicory in a brew ala Dogfish Head stout but with more chicory, any ideas or experiences out there?

Thanks!

 
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Old 03-02-2011, 10:08 PM   #2

Interesting idea! I would think chickory would add roastiness, and might be used like roasted barley.

 
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Old 03-02-2011, 10:14 PM   #3
PVH
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Dec 2008
Denver
Posts: 575
Liked 15 Times on 12 Posts


Did a chicory stout 3-4 years ago. It was an extract batch. I'll have to dig into my notes and post amounts and how it turned out.

If I remember correctly, DFH's Chicory Stout uses coffee and chicory. I think that's what we did too.

 
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Old 03-02-2011, 11:47 PM   #4
mjp1776
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Oct 2010
Seattle, WA
Posts: 8

Quote:
Originally Posted by Pappers_ View Post
Interesting idea! I would think chickory would add roastiness, and might be used like roasted barley.
Thanks--I will check at my homebrew store, saw roasted chicory granules on amazon....maybe do a chocachico stout!

 
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