Vanilla Bean Question - Page 2

Johnwongfat · 03-07-2006, 08:21 AM

Quote:

Originally Posted by Lil' Sparky

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4439324760&rd=1&sspage name=STRK%3AMESE%3AIT&rd=1

With shipping it comes out to $4 for 2 beans, basically what I found them for at a local vitamin/whole foods store in town.

Here's the recipe. I did basically the same thing, but with only 1/2 lb of Chocolate. 1 1/4 seemed like a lot to me. Oh, and I threw in the whole oz of Goldings at 10 min. Like I said earlier, I've tasted this before and it was GREAT!

64.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.8 1.50 lbs. Brown Malt Great Britain 1.032 70
14.7 2.50 lbs. Munich Malt(2-row) America 1.035 10
5.9 1.00 lbs. Crystal 120L America 1.034 120
2.9 0.50 lbs. Crystal 40L America 1.034 40
2.9 1.25 lbs. Chocolate Malt America 1.029 350

0.80 oz. Magnum Whole 14.60 32.0 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 2.4 10 min.

I followed the same recipe from Denny Conn on the NB forum, gotta give him his kudos, this is an outstanding beer, highly recommended. I brewed it with the full 1.25 lbs of Chocolate and it balances the vanilla beans and the bourbon out nicely. The full original recipe calls for 2 vanilla beans in the secondary. Split lenthwise, scrape the insides into the secondary and cut up the husks into little peices and dump those in as well, I had no sanitation issues and Denny said he's never sanitizied his beans either. Add 10 ml per pint of bourbon to the bottling bucket (or keg in my case). I used Jim Beam Black and it was awesome, everyone loved this beer.

The Happy Mug · 03-11-2006, 07:42 AM

Props to Sparky! I logged on to ask the exact same question, and he beat me to it (so now I have a full page of answers!) Anyhoo, here's my extract recipe:

1 1/2 lb dark crystal malt
1/2 lb black patent
1/2 lb chocolate malt

8 lbs amber malt extract syrup

3/4 oz chinook @ boil
1/2 oz cascade @ 30 minutes

WLP002 English ale yeast

2 vanilla beans in secondary. I was planning on splitting the beans in half and dropping them in as is, but I may do a quick soak. Dark rum, maybe?