Hey.
I mainly brew imperial stouts nowadays, as it's my favourite style, and I personally love to session drink it.
Usually with my homebrews I experiment with infusions of cocoa nibs/whole coffee beans / chopped up vanilla beans / chilis and so on to make stouts by infusions. The way I do infusions is boiling it and concentrating it to later add to the other half of the 12 oz bottle. (I split up 6 oz, boil it with infused spices, but it in french press, cool it down with spices, and then mix it with 6 oz of the other beer.
What I reach with this is usually a low ABV beer with huge mouthfeel and a very heavy roast feel and, in my opinion a much better beer.
My question would be that I would brew a 10-12% abv stout, and use that as mash in a new stout, then boil it down, making the alcohol go down, and making a much thicker, much more tastier 12% stout, which might be very expensive, but for me - personally worth it - if it's world class.
In my experiments of very very small tests (usually 12 oz) it turns out great, has anyone actually tried this in bigger scales?
I mainly brew imperial stouts nowadays, as it's my favourite style, and I personally love to session drink it.
Usually with my homebrews I experiment with infusions of cocoa nibs/whole coffee beans / chopped up vanilla beans / chilis and so on to make stouts by infusions. The way I do infusions is boiling it and concentrating it to later add to the other half of the 12 oz bottle. (I split up 6 oz, boil it with infused spices, but it in french press, cool it down with spices, and then mix it with 6 oz of the other beer.
What I reach with this is usually a low ABV beer with huge mouthfeel and a very heavy roast feel and, in my opinion a much better beer.
My question would be that I would brew a 10-12% abv stout, and use that as mash in a new stout, then boil it down, making the alcohol go down, and making a much thicker, much more tastier 12% stout, which might be very expensive, but for me - personally worth it - if it's world class.
In my experiments of very very small tests (usually 12 oz) it turns out great, has anyone actually tried this in bigger scales?