Monday, April 23, 2012

Batch Eleven update

The mystery ingredients.
Today I went over to Rick's house to add the final ingredients to our 'top secret' collaboration brew.

Last week I took 2 ounces of cacao nibs and 2 vanilla beans (split down the center to expose the caviar) and placed them in a jar with a half cup of rum and a half cup of vodka. Not only will the spirits help to kill anything that might be living on/in the nibs/beans, it will also extract additional flavor, as I've found that steeping the cacao nibs in high-proof alcohol first seems to give you a fuller, longer-lasting chocolate flavor.

The plan is to let these marinade in the beer for a month or so, and then bottle this concoction for the upcoming AHP collaborative homebrew competition.

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