Beer Forum

So a friend just came back from New Orleans with some chicory for another friend to make spiced coffee, one sniff of it and I knew I had to brew some beer with it, so they generously gave me a tablespoon or two of the chicory to play with so here is what I have in mind.

6lbs DME Dark
1 lb Belgian Aromatic
1 lb Belgian Special B or High L Crystal
1/2 lb Chocolate Malt
1lb flaked Oatmeal (maybe not sure on this part)
8oz Maltodextrin
1oz Hallertau (60min)
1oz Hallertau (30min)
1oz Styrian Goldings (15min)
1oz Styrian Goldings (End of Boil)
1oz of Chicory (last 10 minutes of boil)

Yeast is up for grabs I am leaning towards English style.

Thoughts? Suggestions for yeast? Probably a week or so from brewing.

I would go with White Labs 002. It's my favorite English yeast. I don't know if I would boil the chicory. I think I would make a tea of it and add it to secondary to taste.

Wayne
Bugeater Brewing Company