It was time to brew up my second batch of Island 17 "The Strap" blackstrap molasses porter. (Found here.) I enjoyed the molasses flavor, the sweetness, and the body of the beer (nice 'n heavy). But this time around, I'm planning to toss in some bourbon-soaked oak chips. I figured the vanilla from the oak and the bourbon would play nicely with the molasses. I'm also considering adding a vanilla bean with the bourbon and oak into the secondary.
Do you guys think it might be too much vanilla? Go for it? I'm kinda on the fence about it.
Any other suggestions when I brew this batch again?
Do you guys think it might be too much vanilla? Go for it? I'm kinda on the fence about it.
Any other suggestions when I brew this batch again?
