I want to make a 6% porter. I have about 4 ounces of a vanilla tincture my wife's aunt made with vodka and vanilla beans. Smells excellent. I want to make a porter and "dry hop" it with real vanilla beans and whole (maybe just cracked but not ground) coffee beans in the fermenter once fermentation is complete. I would then put the tincture in my inline filter to add it directly to the keg while packaging.
I made a coffee stout 5+ years ago where I added ground coffee at the end of the boil and found out the hard way that a little goes a long way.
I've been looking around but a lot of threads on here and elsewhere are older and I'm still left kind of unsure.
I was thinking 3 ounces. I want to definitely pick up the coffee flavor, but for it to take a back seat to the vanilla.
Thanks all
I made a coffee stout 5+ years ago where I added ground coffee at the end of the boil and found out the hard way that a little goes a long way.
I've been looking around but a lot of threads on here and elsewhere are older and I'm still left kind of unsure.
I was thinking 3 ounces. I want to definitely pick up the coffee flavor, but for it to take a back seat to the vanilla.
Thanks all