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Old 01-27-2008, 08:38 PM   #11
The Pol
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This is my next brew

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Old 01-28-2008, 09:04 AM   #12
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Quote:
Originally Posted by BeachBumDeac
How much DME would I need to use if I was converting this to Partial Mash?
I don't normally do these conversions. This is how Beersmith did it.

Anyone like to verify?

9 lbs 13.9 ozPale Liquid Extract (8.0 SRM)
1 lbs 10.4 ozAmber Liquid Extract (12.5 SRM)
1 lbs 4.2 ozCaramel/Crystal Malt - 60L (60.0 SRM)
14.2 ozCaramel/Crystal Malt -120L (120.0 SRM)
7.1 ozCaramel/Crystal Malt - 40L (40.0 SRM)
7.1 ozChocolate Malt (350.0 SRM)Grain3.05 %
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I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!
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Old 02-20-2008, 03:29 AM   #13
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Quote:
Originally Posted by Lil' Sparky
I can't remember, probably about 2 weeks. The 2nd time I made it I used pure vanilla extract, and I thought it was just as good.
How much vanilla extract did you use?
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Old 02-20-2008, 01:00 PM   #14
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My notes say 2 oz. I suggest you try that and taste it - you can do this at bottling. If you want more, add it in small amounts.

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Old 03-08-2008, 04:23 PM   #15
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We're brewing our 4th batch of this next weekend. It doesn't last very long around here. fantastic beer!

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Old 03-25-2008, 05:06 PM   #16
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So there's not a big difference between vanilla extract and vanilla bean?

In addition, do you think this could work with a stout?

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Old 03-25-2008, 05:54 PM   #17
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I did a 10-gallon batch of this the weekend before last, my efficiency was a bit low in my new mash tun (needed a 70qt tun for 10-gallons of this) so it was 1.070, but after a week in primary, racked on saturday and it is down to about 1.015 (was on a really big yeast cake from at least 2 previous beers), first beer that tastes amazing from the carboy warm and flat...this is gonna be great. I am going to add some bourbon and vanilla extract at kegging time.

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Old 03-26-2008, 01:02 PM   #18
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Quote:
Originally Posted by polamalu43
So there's not a big difference between vanilla extract and vanilla bean?

In addition, do you think this could work with a stout?
If you use good pure vanilla extract, then I'd say there's not much difference, but pure extract can be very expensive.

I think the vanilla would be OK in a stout. I'm not sure about the bourbon. In both cases, I think you'd want to start with smaller amounts since a typical stout won't be as strong as this porter recipe.

Let us know if you try it.
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Old 03-26-2008, 01:03 PM   #19
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Quote:
Originally Posted by ColoradoXJ13
I did a 10-gallon batch of this the weekend before last, my efficiency was a bit low in my new mash tun (needed a 70qt tun for 10-gallons of this) so it was 1.070, but after a week in primary, racked on saturday and it is down to about 1.015 (was on a really big yeast cake from at least 2 previous beers), first beer that tastes amazing from the carboy warm and flat...this is gonna be great. I am going to add some bourbon and vanilla extract at kegging time.
I remember the same thing. It still takes some time to condition after fermenting, though.
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Old 03-26-2008, 03:14 PM   #20
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Quote:
Originally Posted by Lil' Sparky
It still takes some time to condition after fermenting, though.
Keezer is full, and I have 2 more kegs to put in it before I get to the porter, so that should not be a problem...need to drink more.
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