I'm looking at using this recipe:
Vanilla Bean Stout
Beer Style: stout, dry stout
Recipe Type partial mash
Ingredients:
2 pounds crystal (90L)
4 ounces chocolate malt
4 ounces black patent malt
2 ounces roasted barley
6 pounds dark malt extract
1-1/2 ounces Northern Brewer (60 minute boil)
1/2 ounce Eroica (finish)
Wyeast Irish (1098)
And looking at adding some white chocolate extract right before bottling http://www.amazon.com/White-Chocolate-Extract-Natural-Flavor/dp/B004XWHIWE/ref=sr_1_1?ie=UTF8&qid=1375410990&sr=8-1&keywords=white+chocolate+extract
I figure that most of the flavor from white chocolate is essentially vanilla (thus the vanilla stout recipe) and I can't add real white chocolate because of the fat content (because it's mainly cocoa butter). So extract is the best way to get a clean flavor addition without any additional sugars to account for.
Thoughts? think it'll work/taste as good as I imagine??
Vanilla Bean Stout
Beer Style: stout, dry stout
Recipe Type partial mash
Ingredients:
2 pounds crystal (90L)
4 ounces chocolate malt
4 ounces black patent malt
2 ounces roasted barley
6 pounds dark malt extract
1-1/2 ounces Northern Brewer (60 minute boil)
1/2 ounce Eroica (finish)
Wyeast Irish (1098)
And looking at adding some white chocolate extract right before bottling http://www.amazon.com/White-Chocolate-Extract-Natural-Flavor/dp/B004XWHIWE/ref=sr_1_1?ie=UTF8&qid=1375410990&sr=8-1&keywords=white+chocolate+extract
I figure that most of the flavor from white chocolate is essentially vanilla (thus the vanilla stout recipe) and I can't add real white chocolate because of the fat content (because it's mainly cocoa butter). So extract is the best way to get a clean flavor addition without any additional sugars to account for.
Thoughts? think it'll work/taste as good as I imagine??
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