I am making a Imperial Stout with my Home Brew Club for a bourbon Barrel and I should get some awesome 2nd runnings. Should be a nice porter.
I want to use Chicory and unsweetened Cocoa powder, not sure what amounts or when to add this in. I have got a lot of feedback on the Cocoa Powder from my club but I am not on the chicory.
Any help on either of these issues would be great.
Keg #1 - Chamomile Braggot
Keg #2 - Spicey Mango
Keg #3 - Hopped Gobblin (107IBU 12ABV)
Keg #4 - Citus IIPA
Secondary #1 - Vannila Bean Mead
Secondary #2 - Vannila Bean Porter
Secondary #3 - 1/2 Batch "Owd Ale"
Secondary #4 - 1/2 batch "Bourbon Barrel Owd Ale"