Hey everyone, so I am starting to put together a recipe in which I want to incorporate roast, vanilla, and anise (black licorice/jager/absinthe flavor) I plan on using between 1-3 vanilla beans (probably 2, but range never hurts), and I thought about roasting the vanilla beans first...like one would roast pecans for a pecan brown ale. anyone ever try? Or do you think the vanilla would burn/cook off/become astringent etc?
And now the anise, I can get whole star anise at my LHBS or oriental market, but I am unsure how much I want to add. I just want the flavor in the background, to be there, but only to complement the vanilla and bourbon (yet another tasty addition).
I have never used anise before and I assume it would just go into secondary along with the vanilla beans. But how potent is anise? If anyone has any experience with this I would be very grateful if you shared your knowledge.
I would assume 1, maybe 1.5 would be enough, but I have learned a long time ago assumptions are the mother of all screw ups (edited for profane words lol).
Thank you
Kyle
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Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
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Currently in the works...
Primary 1:Belgian Tripel
Primary 2: Chocolate Rye Imperial Stout
Primary 3: Empty
Secondary: Empty
Secondary: Banana Bread Beer
Kegged/On Tap:Honey Rye Saison, American Honey Amber, Little Maharaja IPA
Next Up: Imperial IBA
ingredients, Anise and Vanilla
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