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Old 08-07-2013, 01:28 AM   #231
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Quote:
Originally Posted by Guidry
12-16 beans? How many gallons? Holy crap! Cant imagine that much vanilla.... 3 was plenty in 5 gallons.
I put 6 split beans in a five gallon batch, I taste the vanilla but I want more.
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Old 08-07-2013, 03:14 PM   #232
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Bottled this a couple of nights ago after:

Primary: 11 days
Secondary (with 3 vanilla beans in 8oz of Jack Daniel's): 5 Weeks

Bottled with 5oz corn sugar.

The tasting I did when bottling was great, very little vanilla, but that should come forward in the bottle.
Planning on letting them sit for at lease a month before trying.

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Old 08-11-2013, 05:14 PM   #233
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Quote:
Originally Posted by johnsnownw

In the future I would recommend not doing that. The yeast clean up after themselves, which can take care of any off-flavors that may have been created during primary. This is especially a concern if you don't have a ferm chamber, as during active fermentation the wort temperature can raise as much as 8-10° warmer than ambient.

Just a suggestion though.
Another question, can I leave it in the secondary a little longer and the yeast can clean up then?
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Old 08-11-2013, 07:25 PM   #234
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Yes...though I don't know how long is necessary. I'd say if you want to leave it in secondary for a total of 14 days instead of 7, you'd do yourself a great favor.

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Old 08-15-2013, 09:38 PM   #235
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Quote:
Originally Posted by johnsnownw View Post

The last time I cracked one open, 4 weeks ago, the vanilla flavor was quite a bit stronger. This would have been at approx. 5 months since bottling.

After bottle conditioning for 5 weeks, it has spent the rest of the time in the fridge.
Maybe that's my problem -- I can't make a batch last five months!
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Old 08-15-2013, 10:45 PM   #236
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Quote:
Originally Posted by DoctorMemory View Post
Maybe that's my problem -- I can't make a batch last five months!
I've only had the last two since 2 months bottled. One was saved to drink with a friend, and the other is being saved for my father.

It has certainly been difficult to leave them be.
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Old 08-23-2013, 02:51 PM   #237
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Has anyone recently updated the all grain recipe for this? Wanna get this one going for the fall...

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Old 08-24-2013, 12:24 PM   #238
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Without scrolling back thru all the pages, is there a need to update it? Seems the original recipe worked real nice. I've always been happy with it using actual beans and extract.

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Old 08-24-2013, 02:51 PM   #239
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I went and looked at the whole thread and can't find anyone who posted how the all grain version turned out. Seemed to be two or three individuals that did all grain, using two different grain bills, but no final thoughts.

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Old 08-24-2013, 05:42 PM   #240
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None More Black Vanilla Stout

Style: American Stout OG: 1.054
Type: All Grain FG: 1.011
Rating: 3.5 ABV: 5.63 %
Calories: 175 IBU's: 31.42
Efficiency: 70 % Boil Size: 7.50 Gal
Color: 35.0 SRM Batch Size: 5.50 Gal
Preboil OG: 1.042 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 10 days @ 72.0°F
Bottle/Keg 7 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
3.00 lbs 22.64 % Barley, Flaked 60 mins 1.032
9.00 lbs 67.92 % Briess 2-Row Brewers Malt 60 mins 1.037
0.75 lbs 5.66 % Black (Patent) Malt 60 mins 1.025
0.50 lbs 3.77 % Roasted Barley 60 mins 1.025

Hops
Amount IBU's Name Time AA %
1.00 ozs 23.72 Cluster 60 mins 7.00
0.75 ozs 7.70 Goldings, East Kent 20 mins 5.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
3.00 each Vanilla Bean 14 days Secondary

Mash Profile
Light Body Infusion In 60 min @ 152.0°F
Add 17.22 qt ( 1.30 qt/lb ) water @ 166.6°F
Sparge 21.47 qt of 160.0°F water over 15 mins

Carbonation
Amount Type Beer Temp CO2 Vols
6.7 psi Force Carbonation 35.0°F 2.20

Notes
Vanilla beans split open and soaked in about 1c Jack Daniels for 2 days before adding with beer to secondary

www.iBrewMaster.com Version: 2.834

That's my all-grain recipe. Pretty solid every time.

Chris Guidry

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