Brewhemoth
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- May 11, 2013
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Hey all,
Trying to add some flavor complexity to a big boy beer (1.076OG - 1.019FG). The idea is to add chocolate (nibs) vanilla bean and some coffee grounds.
intention is to soak ingredients in whiskey
Question1
I know vanilla bean and cacao nibs will work well, but should i do the coffee in the same mix or separate cold steep?
Question2
any advice on approach with Vanilla/cacao/whiskey? it will be bourbon so i'm planning on going easy on additional vanilla. Any advice on min/max amounbt of whiskey to 'dilute' with and proportions of bean and nibs to whiskey without making the beer boozy would be awesome
Thanks![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Trying to add some flavor complexity to a big boy beer (1.076OG - 1.019FG). The idea is to add chocolate (nibs) vanilla bean and some coffee grounds.
intention is to soak ingredients in whiskey
Question1
I know vanilla bean and cacao nibs will work well, but should i do the coffee in the same mix or separate cold steep?
Question2
any advice on approach with Vanilla/cacao/whiskey? it will be bourbon so i'm planning on going easy on additional vanilla. Any advice on min/max amounbt of whiskey to 'dilute' with and proportions of bean and nibs to whiskey without making the beer boozy would be awesome
Thanks