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So, the Chocoffee Oatmeal Stout is into its second week of fermentation and the yeasties are munching their way down to target-ish FG.
I've read a lot about vanilla essence bringing out the chocolate flavour in brews (and baking too by all accounts). But, for a 20 litre batch roughly how much vanilla essence? I am utterly clueless. What amounts work for you guys?
I will be adding 250g of coffee beans and perhaps the same amount of ground coffee for the last 12hrs prior to bottling. I have read beans for aroma and ground for flavour.
Open to all advice: the good, the bad and the ugly...though the less of the latter the better
I've read a lot about vanilla essence bringing out the chocolate flavour in brews (and baking too by all accounts). But, for a 20 litre batch roughly how much vanilla essence? I am utterly clueless. What amounts work for you guys?
I will be adding 250g of coffee beans and perhaps the same amount of ground coffee for the last 12hrs prior to bottling. I have read beans for aroma and ground for flavour.
Open to all advice: the good, the bad and the ugly...though the less of the latter the better