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My next brew is Vanilla Porter based loosely on the Graham Wheeler Fullers recipe with some chateau cafe light caramel malt (and vanilla pods post fermentation) in addition. I want this to turn out very smooth with layers of chocolate, coffee and vanilla flavours but without any harsh roastiness. I was thinking of cold steeping the chocolate malt 18 or 24hrs beforehand, and adding the steepings toward the end of the boil.
Anyone tried this techinque, and if so any tips (eg should add x% more malt to get the same flavour intensity as using in the mash) ??
Anyone tried this techinque, and if so any tips (eg should add x% more malt to get the same flavour intensity as using in the mash) ??
