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Old 06-20-2006, 05:11 AM   #121
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Don't know if anyone brought this up, I didn't see it but may have missed it... how bout using real vanilla beans in the secondary instead of the extract? Would you get the same flavor? and how many beans would ya need?

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Old 06-20-2006, 12:43 PM   #122
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Quote:
Originally Posted by MrSaLTy
Don't know if anyone brought this up, I didn't see it but may have missed it... how bout using real vanilla beans in the secondary instead of the extract? Would you get the same flavor? and how many beans would ya need?
I've never worked with beans, but I suppose it's up to you to decide how much vanilla you want. Some people think that my recommendation is too much while others think it's good as-is. Try a small amount in the primary and sample when you rack. Then you can decide about adding more in the secondary.
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Old 07-16-2006, 05:58 PM   #123
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well i brewed your first version of this yesterday....and MAN did it smell GOOD!!! checked it last night and it had a little krausen on it.. so i was excited.. came in this am to check it and well .. needless to say the blow off tube is now attached! probably made it just in time before i heard the BOOM! this stuff smells so good though.. i cant wait for it to be ready..

btw.. for those asking i did a hydrometer reading.. my OG was 1.055

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Old 07-16-2006, 11:02 PM   #124
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Hmm, this will be 1 of my 2 boils in a few weeks. Amazing recipe! The timing should be perfect for Thanksgiving.

Luckily I have some natural vanilla from Mexico in the spice cabinet

Someone should modify and try lager yeast and temps and see what happens...

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Old 07-16-2006, 11:15 PM   #125
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I bottled mine yesterday. I added only 1 ounce of vanilla in the bottling, rather than the 4 called for in the recipe. I was afraid it would be too candy-like if I used it all. I used Mexican vanilla, a total of 3 ounces. (2 in the primary). I had it one week in primary, 2 in secondary and it is still very cloudy. Moderate amount of trub.

I will let everyone know how this one turned out.

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Old 07-16-2006, 11:30 PM   #126
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Mine is officially all gone. I really need to do this one again

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Old 07-17-2006, 12:35 AM   #127
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Ok, here's the modifications I came up with since I use LME. Please comment, esp. if the 45min steep of the crystal is to long and if the IBU's are to high.

Grains:
1.5# Crystal 60L + 3oz Aromatic (60min mini-mash at 155deg)(rinsed at 170deg.)
3.3# Light LME
3.3# Wheat LME

Boil time: 60min
expected SG: 1.051

Hops:
1oz Cascade at 50min remaining
1oz Saaz at 15min min remaining
1oz Hallertau at flame-out for 3-5min steep
(expected IBU: 32)

Extras:
4oz lactose at 15min remaining
1tsp Irish Moss at 10min remaining
2oz Vanilla at flameout

Wyeast 1007 German Ale fermenting at +/-68deg.

Priming:
2oz bourbon (good call cheesefood)
1cup lactose
2oz vanilla
3/4 cup corn sugar

Can't wait for this one!

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Primary:
doh!
Secondary:
Wasp Bitten IPA (a Walker-San clone);Cheesefood's Caramel Creme; Wee Heavy Scottish Ale;
Bottled/Conditioning:
Flyin' Hornet Pale Ale(Mirror Pond clone);Oktoberfest Ale
Drinking:
Boom-Boom Apricot Hefeweisen; Forbidden Ale;Pale-Ass Ale (SNPA Clone); Ol' Man Winter Ale
On-deck:
Dead Guy clone
Planning:
Walker's Espresso Stout; BrewPastor's Bastard Lager
Quote:
But honey, how else am I going to get enough bottles for my next batch? *burp*...*fart*

Last edited by Exo; 08-08-2006 at 04:46 PM.
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Old 07-17-2006, 01:25 PM   #128
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Quote:
Originally Posted by Exo
Ok, here's the modifications I came up with since I use LME. Please comment, esp. if the 45min steep of the crystal is to long and if the IBU's are to high.

Grains:
1# Crystal 60L (45min? steep at 150deg)
3.3# Light LME
3.3# Wheat LME

Boil time: 60min
expected SG: 1.051

Hops:
1oz Cascade at 50min remaining
1oz Saaz at 15min min remaining
1oz Hallertau at flame-out for 3-5min steep
(expected IBU: 32)

Extras:
4oz lactose at 15min remaining
1tsp Irish Moss at 10min remaining
2oz Vanilla at flameout

Wyeast 1007 German Ale fermenting at +/-62deg.

Priming:
2oz bourbon (good call cheesefood)
1cup lactose
2oz vanilla
3/4 cup corn sugar

Can't wait for this one!
Looks good. You want the Caramel 60L to go for a while to get as much caramel flavor as possible.

I need to brew this one again before Christmas. My friends and co-workers are all big fans and ask about it the most.
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Old 07-17-2006, 05:25 PM   #129
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Cheese have you done an all grain recipe for this yet?

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Old 07-17-2006, 06:16 PM   #130
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Quote:
Originally Posted by Chimone
Cheese have you done an all grain recipe for this yet?
No, I haven't broken through to the other side. I need to find a way to obfuscate to cost of converting. I'm trying to think of a good, valid reason as to why we NEED two coolers, a copper manifold and a turkey fryer. She's all in favor of me brewing outside, but not spending a ton of money.
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