Brewhemoth
Well-Known Member
- Joined
- 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
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