DanielJint
Member
It's time to make my first stout, most of the recipes i found seems a bit light for my taste. I like my stouts as thick and tarry as possible, i want it to explode in my mouth with flavour.
I'm looking to make something with chocolate and chocolate extract at bottling as well as vanilla and coffee. But how do i get my stout as thick as possible and absolutely filled with flavour? Should i use deal dark chocolate after boiling and then extract at bottling? Or is cocoa powder to prefer over real chocolate?
Is dryhopping with coffee beans the way to go?
All grain?
What grains are ideal for this kind of brew? Carafa? Crystal 40? Chocolate malts? Oatmeal?
I'm not to fond of beers like Young's Double Chocolate and the likes, i prefer my stouts thicker and bigger in taste. I absolutely adore beers like Hemel & Aarde.
I'm grateful for any kind of comments that may guide me closer to my answers
I'm looking to make something with chocolate and chocolate extract at bottling as well as vanilla and coffee. But how do i get my stout as thick as possible and absolutely filled with flavour? Should i use deal dark chocolate after boiling and then extract at bottling? Or is cocoa powder to prefer over real chocolate?
Is dryhopping with coffee beans the way to go?
All grain?
What grains are ideal for this kind of brew? Carafa? Crystal 40? Chocolate malts? Oatmeal?
I'm not to fond of beers like Young's Double Chocolate and the likes, i prefer my stouts thicker and bigger in taste. I absolutely adore beers like Hemel & Aarde.
I'm grateful for any kind of comments that may guide me closer to my answers