Initially I planned on just adding vanilla beans to this stout while it continues to sit in my fermentation bucket, but wondering about what other interesting ingredients anyone might suggest. My previous porter was “bourbon barrel porter” with makers mark and wood chips, so wanted to play with something different this time. So far only have vanilla beans in mind, but is there anything else that might work? Bottling the beer maybe three weeks from now and plan to let it sit all year for holiday gifts next winter. What would be a age-friendly addition? Maybe should just stick with bourbon and wood again after all… but yah any ideas much appreciated.
Thanks, Greg
Oh and the recipe I went with this time is here:
Doing this today with an American stout. Lots of ways to do it too. Whole beans in the fermenter, course cracked beans, cold brewed.
I just made some cold brew last night. 1/2 pound of local espresso beans + 40 ounces of water = 25 ounces of very concentrated coffee perfect for 5 gallons IMO.
Oh… I guess I didn’t mention my method. When I do my breakfast stout, I add two ounces of ground coffee at flameout. Then I add another two ounces of ground coffee to the secondary. I use a dark roast of sorts. Usually it’s Sumatra.
You must put coffee in it. Nothing fires up my beer drinking motor like a good coffee stout. They help me find my second wind. Kind of the beer drinkers red bull n vodka, even if its only subliminal
I too like coffee in an Imp Stout. I add 4oz of coarse beans in the fermenter. I usually do about 3 days before I rack. Usually a local dark roast. I’m moving my 17.5 gallons of my Imp Stout to secondary tomorrow. 5 gallons get Tawny Port soaked oak spiral. 5 gallons get Old Forester soaked spiral, and 2 gallons get bottled straight up. Going to secondary kegs for the first time. Guess I’ll tie the oak and suspend it somehow.
I vote Cocoa nibs and coffee. But that’s because I have a stout on tap right now that I did with Cocoa nibs and it’s freaking fantastic! It would be a great holiday gift as your planning. BTW, feel free to shoot me a PM when it’s ready so you can get me mailing address
I prefer home made free range organic from the local fauna.
Edit: seriously though I’ll quit being a smart arse. 1-2 vanilla pods or oak spirals. But not both together. I used to boil the pods in 500mL water but now I just split them and toss them in a day or two before packaging.
What yeast are you using? If you were planning on using a neutral yeast like WLP001/1056/US-05, then using a flavorful English ale strain instead will add plenty of flavor. To me, that is a great way to get a more interesting flavor without having to make any extra additions.