Looking to do an imperial boston cream pastry stout. Working on the recipe now and I've been thinking about the adjuncts that are going to go in. While I know it's almost entirely a gimmick, I'm planning on using fresh donuts in the mash. After that though, I'm thinking...
Lactose
Vanilla
Cacao Nibs
To really try and get the flavors of a boston cream donut, should I be including anything else? I've seen a commercial example by Mystic Brewing that used nutmeg, however, I can't see where that has a place here.
I'm looking at the D45 & D90 candy syrups, thinking about incorporating one of those. The D45 seems like it might help with the flavors of the custard filling of the donut (toffee, vanilla).
Any recommendations on the grain bill?
Thanks.
Lactose
Vanilla
Cacao Nibs
To really try and get the flavors of a boston cream donut, should I be including anything else? I've seen a commercial example by Mystic Brewing that used nutmeg, however, I can't see where that has a place here.
I'm looking at the D45 & D90 candy syrups, thinking about incorporating one of those. The D45 seems like it might help with the flavors of the custard filling of the donut (toffee, vanilla).
Any recommendations on the grain bill?
Thanks.