Hello all.
I've been toying with my own personal recipes for a little over a year now (having graduated from prepackaged kits). I've had several successes: Jalapeno IPA, Amber Honey Oak Ale, Maple Bacon Porter, etc. But, now I'm looking for some insight into my next brew... Mint Chocolate Milk Stout.
My intentions are to add a slurry of cocoa powder to the boil (10-15 minutes) and put cocoa nibs and chopped mint in vodka to add in the secondary fermentation. My area of confusion deals with the lactose. When should it be added?
Any insight or tips are greatly appreciated.
Cheers!
I've been toying with my own personal recipes for a little over a year now (having graduated from prepackaged kits). I've had several successes: Jalapeno IPA, Amber Honey Oak Ale, Maple Bacon Porter, etc. But, now I'm looking for some insight into my next brew... Mint Chocolate Milk Stout.
My intentions are to add a slurry of cocoa powder to the boil (10-15 minutes) and put cocoa nibs and chopped mint in vodka to add in the secondary fermentation. My area of confusion deals with the lactose. When should it be added?
Any insight or tips are greatly appreciated.
Cheers!
