mpenn35
Well-Known Member
Any help, input, and advice is appreciated!
Cooper’s Stout Base Extract Kit (five gallon batch)
Can of Cooper’s Stout hopped LME
Three pounds dark DME
Possibly adding ½ to one pound of Lactose
Ferment for two weeks. Bottle two gallons and rack the rest to secondary. Add cacao nibs (like dry hopping) and one or two vanilla beans in secondary. Leaving two weeks in secondary before bottling, then aging a minimum of two weeks in bottles. Will be using corn sugar to prime with.
Questions:
When adding lactose, if I go that route, would you recommend boiling with small amount of water and adding to fermenter after adding wort or adding to secondary after racking from the primary?
I don't want the chocolate to be overpowering in the beer, so how many ounces of nibs would you recommend for three gallons of beer?
Likewise, how many vanilla beans for three gallons?
Will I need to add any additional hops to this?
Cooper’s Stout Base Extract Kit (five gallon batch)
Can of Cooper’s Stout hopped LME
Three pounds dark DME
Possibly adding ½ to one pound of Lactose
Ferment for two weeks. Bottle two gallons and rack the rest to secondary. Add cacao nibs (like dry hopping) and one or two vanilla beans in secondary. Leaving two weeks in secondary before bottling, then aging a minimum of two weeks in bottles. Will be using corn sugar to prime with.
Questions:
When adding lactose, if I go that route, would you recommend boiling with small amount of water and adding to fermenter after adding wort or adding to secondary after racking from the primary?
I don't want the chocolate to be overpowering in the beer, so how many ounces of nibs would you recommend for three gallons of beer?
Likewise, how many vanilla beans for three gallons?
Will I need to add any additional hops to this?