Licorice root/chicory?

[Joewalla88]

I have an idea for a stout using licorice root and chicory. Mostly because I like the made up word "chicorice". Anyways, when is the best time to add these ingredients?

 

[IslandLizard]

Never!

 

[Joewalla88]

Never!

Haha! Fair enough.

 

[SEndorf]

IslandLizard wasn't very helpful...
Here's what you do:
Brew up a nice stout.
After it's properly done and kegged, pour yourself several pints.
By the 5th or 6th pint, put a licorice stick in your glass and swirl it around.
You'll be too drunk to notice how awful it tastes.

 

[IslandLizard]

If you really must, maybe add after fermentation. All soaked in Vodka for a week or 2 in a mason jar, then add the whole jar to the fermentor or keg. Or add the Vodka extract to your bottling bucket.
Boiling them or adding when the wort is still hot, would kill the aromatics, as would fermentation.

Enjoy your Chicorice Stout!

 

[SEndorf]

All kidding aside.....
You might experiment with some anise extract.
Not sure about the chicory though. I had some chicory coffee in Louisiana once and about gagged.
But try it and surprise us with a new recipe!

 

[Joewalla88]

I like chicory coffee. I also read that licorice is adds sweetness, but doesn't add much of the actual licorice flavor. It's becoming more of an experiment to make a coffee milk stout without coffee or lactose.