Milk stout flavoring

I'd add no more that 1 quarter of a teaspoon of any to 1 gallon and taste before adding more.

It's easy to overdose with extracts.

 

If you want to avoid a train wreck with extracts, draw a sample, dose to taste drop by drop with a pipette, then scale up for the full batch. Here's a link to a handy cheat sheet for the scaling up part: http://sonsofalchemy.org/wp-content/uploads/2019/02/Flavor_Sample_Dosing.pdf

 

Personally not a fan of extracts, think it’s not to hard to use the real ingredients for those flavors (except for maple). For most flavor adjuncts you can just add the ingredient to secondary

 

A little goes a long way brother. Better to be way under then even the smallest amount over so whatever you think is not enough, half of that. In a 1 gallon package I might pull a Winston Churchill.

Just the aroma of the flavor is going to give you impact.
Cheers.

 

Sounds like he's adding at bottling. I can't envision adding real hazelnut, coconut, and vanilla bean at that point. Maple, yes, as a bottling sugar, but I don't think it would persist through bottle fermentation.

Note: I tend to believe in dosing individual glasses with stuff like this. That was how I learned that Amoretti blood orange puree resulted in a beer that tasted like orange soda. I'm glad I didn't dose an entire batch.

 

Try adding 2-4 oz of lightly toasted sugar maple wood. Bet you will get the maple flavor then.

 

Been looking to do this but having a hard time finding sugar maple wood, any suggestions?

 

Is that the "glance briefly at an unopened bottle on the other side of the room" approach, or do you live dangerously and allow a single sunbeam to pass through the flavouring before striking the fermenter?

 

I’ve found 0 ml extract is best.
It has always tasted “chemically” to me, even in small doses and I’ve never been pleased with it.
Best to go all natural.

Nuts.com for nuts (including cacao and coconut)
Beanilla.com for vanilla beans

Chop some up and throw them in for a week imo.

 

If he's splitting it up into 1 gallon, what I usually do is rack it to a one gallon fermenter for secondary with the vanilla beans/hazelnut/coconut or whatever. Works well for me.

 

I, personally, would go with "Milk Stouts are awesome, don't mess with greatness" and package all 5 gallons straight up. But then again I am getting crotchety about adding extra flavors to beers at this point anyways.

 

Yeah, I have been telling myself that it took 400 years of brewing to get these styles perfect and I'm happy if I can make a great example of the style.
If that makes me crotchety so be it.

 

I cut and cure my own sugar maple wood. I'd think some supplier would offer it.

 

Ah I see, not really an option in south florida for me unfortunately. I'll keep looking

 

Chips/pucks/cubes are available online in sugar maple and many other types of wood.
Results from an ebay search HERE.

The sugar maple offerings I've seen online that appear to have been produced commercially are mostly targeting the meat smoking market. Personally, if I pursued online ordering of sugar maple for brewing I'd lean toward air-dried from an individual.....but that's me.
Toasting Your Own Wood Chips on Home Brew Finds has some interesting information, plus a nifty chart by World Cooperage that visually and very generally (not a one size fits all) describes the toast characteristics produced by different heat ranges.

 

Is your plan now to dose a single 5-gallon batch of stout with extract?

ETA: If that's correct the only time added to bottling day will be figuring out how much extract you need for the full volume to be bottled (as per VikeMan's suggestion), add that amount to your priming solution and then the bottling bucket, mix gently, and bottle as normal.

 

You can also use a similar commercial beer to dial-in the dosage.