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**Brewskii** · 01-10-2013, 03:18 AM

Where is the latest recipe? This is a long thread!

**Brewskii** · 01-10-2013, 01:58 PM

Quote:

Originally Posted by Brewskii

Where is the latest recipe? This is a long thread!

Sorry; that was Douchey - I needed to sub to this thread and i was distracted.

Catfish1320 · 01-11-2013, 09:13 PM

Brewed this about 5 years ago, I cant believe this thread is still alive. This beer off the recipe on the front page was really good. I actually had a restaurant here want to put it on tap. No I didnt let that happen, but it turned out that good. I have had alot of people over the years ask me about it. I had got out of homebrewing for a bit, but now that Im doing it again, I will probably do this again, but will probably change it to a PM. Enjoy.

**Brewskii** · 01-12-2013, 11:29 AM

I have a friend who was looking for " a vanilla beer that's not a porter or a stout" for a family member that's interested in brewing.

This looked good so I gave it too him. Neither he or I have used lactose before and I did make a couple mod's. Namely;
- I cut the 60 min hops to give me a total IBU in the mid 20's ( I thing I picked .5 oz of Northern Brewer).
- I changed the initial vanilla addition to 2 beans, split and scraped, to the boil at 15 min.

I figure since you add Lactose and Vanilla extract in the bottling bucket to taste, what goes in up front is not too critical.

Beersmith indicates Lactose is not fully fermentable..... What does that mean? If I add different amounts to the bottling bucket, will I have to adjust my priming charge?

Currently I have it set up to add priming sugar as if the lactose is not fermentable at all. - is that correct?

**Brewskii** · 01-13-2013, 11:59 PM

Ok , initial vanilla addition will be 2 beans, split and scraped to primary.

Lactose addition to the bottling bucket question; anyone?

Safa · 03-03-2013, 08:54 PM

You are correct. Prime like lactose is non-fermentable.

Made this in a 5 gal batch and have been sharing it around. Used 2oz of vanilla at bottling instead of the 4 in the recipe.

Everyone who has tasted it has loved it and had one person tell me I should enter it in a competition because its that good. Thanks for the recipe!

**Brewskii** · 03-03-2013, 10:15 PM

Quote:

Originally Posted by Safa

You are correct. Prime like lactose is non-fermentable.

Made this in a 5 gal batch and have been sharing it around. Used 2oz of vanilla at bottling instead of the 4 in the recipe.

Everyone who has tasted it has loved it and had one person tell me I should enter it in a competition because its that good. Thanks for the recipe!

Thanks for the reply. I'll pass it on to my buddy. I'm sure he hasn't brewed this yet as he's super busy with work. I don't even know if he got the initial recipie I passed along to him.

Thanks again.

**birdley123** · 03-20-2013, 05:27 PM

Quote:

Originally Posted by Cheesefood

EDIT 2/20/07: Please do not PM me with questions on this recipe. Post them to this thread. I get way too many questions that are already answered within this long thread, so consider reading the entire thing (or using the Search function) prior to posting.

Here's the final recipe that I'm brewing RIGHT NOW.

Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')

Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)

Yeast
Wyeast German Ale

Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract

Priming
>1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME

I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.

Notes: 11/4/05

So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose. Pictures won't do it justice, but here's one anyways

I'm getting ready to make this; can't wait! Would someone mind please going over the "priming" part of this recipe for me? Is he talking about bottling?

Safa · 03-20-2013, 05:41 PM

Yes. Priming means getting the beer ready to carbonate itself in the bottles. If you are kegging, just leave out anything with sugar (i.e. the DME) but still add the lactose and vanilla.

**birdley123** · 03-20-2013, 07:34 PM

Quote:

Originally Posted by Safa

Yes. Priming means getting the beer ready to carbonate itself in the bottles. If you are kegging, just leave out anything with sugar (i.e. the DME) but still add the lactose and vanilla.

HUH? I'm not sure I'm following; So this is at the bottling bucket stage then right? Mix these three ingredients instead of just priming sugar?