I'm thinking of doing a chocolate and vanilla porter and want some advice on how much flavourings to add.
I was thinking about 50g of cocoa nibs for 15mins at the end of the boil and 4 caps of vanilla extract into the fermenter as i pitch the yeast. I'm aiming for 24/25 litres in the vessel to fill a 36 pint barrel.
To much? Not enough? I want to be able to taste it without if being overpowering
I was thinking about 50g of cocoa nibs for 15mins at the end of the boil and 4 caps of vanilla extract into the fermenter as i pitch the yeast. I'm aiming for 24/25 litres in the vessel to fill a 36 pint barrel.
To much? Not enough? I want to be able to taste it without if being overpowering