I made up a vanilla porter recipe and wanted to get an opinion on how much vanilla should i use for the 7 days in the secondary. What i have is Esco foods 32oz. pure Madagascar vanilla extract. I thought about doing 6oz. but i was even thinking about 1 cup. What do you guys think.
I would start with an ounce. Then taste. Then go from there. What I really like to do in these situations is pull about 8 ounces of beer out, and starting with 1/8 teaspoon, adding a little at a time until I hit what I consider the desired amount is. Then, it is just a matter of math to get you to the right amount. Very much better than guessing.
I made the vanilla caramel cream ale from the recipe section here and used 8oz for a 5 gallon batch. It was too much at first, but after 3 weeks in the kegerator it was wonderful. It was SWMBO's favorite batch thus far.
Vanilla seems to fade, I used 3 whole beans in the seconary for 2 weeks and 4 oz at bottleing, and you can barely smell it now after a few months. Next time I will go with more for sure.
How much vanilla?
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