For my next brew I'm looking to do a chocolate vanilla coffee stout. My goal is to have a brew that is very chocolate foward with hints of vanilla and subtle hints of coffee.
My original plan is to add bourbon soaked vanilla beans and French oak chips to secondary as well as cold brewed coffee(2oz) and cocoa nibs and letting it all age for at least 4 months.
My concern is will aging for that long diminish or intensify any of those flavors more than I want to. Should I think about a third ferrntation and splitting up the additions in the two? If so, in what sequence to optimize the flavors? Also should I worry about the cocoa nibs making te beer more bitter than I'm looking for? Any input is appreciated.
Cheers!
My original plan is to add bourbon soaked vanilla beans and French oak chips to secondary as well as cold brewed coffee(2oz) and cocoa nibs and letting it all age for at least 4 months.
My concern is will aging for that long diminish or intensify any of those flavors more than I want to. Should I think about a third ferrntation and splitting up the additions in the two? If so, in what sequence to optimize the flavors? Also should I worry about the cocoa nibs making te beer more bitter than I'm looking for? Any input is appreciated.
Cheers!