Recipe Type: Extract Yeast: White Labs Irish Ale Batch Size (Gallons): 5 Original Gravity: 1.054 Final Gravity: 1.015 IBU: 19.0 Boiling Time (Minutes): 70 Color: 46.4 SRM Primary Fermentation (# of Days & Temp): 14 days at 70 Secondary Fermentation (# of Days & Temp): 7 days at 70 Tasting Notes: Malty with a great vanilla after taste.
6 lb. Dark Liquid Malt Extract
1 lb. Dark Dry Malt Extract
.75 lb. Black Patent Malt
.25 lb. Roasted Barley
1 oz Cluster (7.00%) at 60 minutes
1 oz East Kent Goldings (4.00) at 20 minutes
1 tsp Irish moss at 15 minutes
2.5 Tablespoons of Vanilla Extract (add to secondary)
1 White Labs Irish Ale Yeast
Steeped grains at 150F for 35 minutes in oven
Boil for 70 minutes
After 14 days move to secondary and rack on top of 2.5 tbsp of vanilla.
(I know I should have soaked beans in bourbon, but thought i would try this, so far so good)
Primed with 3/4 cup of Corn Sugar.
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I have this one bottled right now. Used 2 whole (sliced open) vanilla beans soaked in JD for an afternoon in place of the extract. I was subliminally forced to open one after 2 weeks of conditioning and the taste is impressive. My only disappointment is that the vanilla is hardly noticeable. I suggest using more than 2 beans!