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Old 11-13-2012, 11:15 PM   #1
Sep 2011
Stanhope, NJ
Posts: 2

I was wondering if anyone here has added ground roasted chicory to their brews before? I am looking to make a java chicory stout (maybe like DFH), and I may throw a little coco powder in there (undecided on the chocolate at this point) but I do defiantly want to make a chicory stout.

With that being said, has anyone or does anyone add chicory to their home brews, and if so in what sort of quantities? I want to make sure I don't miss the mark, and either way over load the chicory, or put in so little it doesn't even show up in the flavors. Any suggestions on an amount to start with? 1oz, 2oz, 4oz?

Thanks a bunch ahead of time.

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Old 11-17-2012, 06:44 AM   #2
Mar 2012
Yakima, WA
Posts: 14

I am looking to brew one too. Tried to get DFH's tonight, but the local HBS was already out, boo hoo! Good luck, report back on what you try

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Old 11-18-2012, 01:51 AM   #3
Feb 2012
Leeds, Alabama
Posts: 97
Liked 4 Times on 4 Posts

I just did one of these. Instead of putting in chicory, I used a New Orleans style chicory coffee at bottling. It turned out incredible.
Bottled: Ava Maria Grotto Abbey Ale, Voodoo Coffee Stout, Vanilla Bourbon Porter
On Tap: Simple Cider


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