I just ate a delicious pistachio dark chocolate bar and my first thought was - of course - how can I make this amazing flavor a stout!
Has anyone tried to use nuts in a recipe? I was thinking I could add ground up pistachios to the mash as opposed to trying to get any flavor off of a secondary... Any thoughts?
Kevin Zelnio | Mörtfors, Sweden
Drinking: Honey Brown Ale, Abyssal Coffee Stout, Swedish Bog Ale, RyePA, Småland Harvest Ale | Conditioning: Hafi Hard Cider, Yxnevik Fresh Hop Pale Ale, Honey Ginger Pils, Abyssal Coffee Stout 2 Primary: Empty !! | Secondary: Empty !! Planned: Death from Belgium, Vanilla Bourbon Porter, Kronan's Last Stand APA, Lingon Lager, Sahti