Bombeque

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ThatGuyRyan

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I brewed this on Saturday and got 16.25 gallons at 1.106 in my 22 gallon brewhemoth. I just got a call from home that the little lady heard some strange sounds coming from my brewery and when she opened the door the blow-off hose turned volcano! So I gave her instructions on how to replace the blow off with a clean hose and now I have to take the 40 mile round trip home at lunch to survey the mess and secure the fermenter. Once its fermented I am going to put 10 gallons in my whiskey barrel the rest will be aged on fresh cut vanilla beans. Now I need to think of what to call this monster.

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shat happens

Bombeque

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Wow, nice! Never thought of the vanilla beans. How many beans? I just did a 5 gallon batch. You just rack on to secondary?

ThatGuyRyan

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Yes I am racking onto the beans that I will give a short soak in some vodka or everclear first. I am going to go all out on the beans with these since I have 1/2 a pound of Madagascar beans so I want this to be like a Vanilla Dark Lord. And with the high % on this I thing I will need more than normal to get the Vanilla upfront so for the 10 Gallon barrel I will start with 5-6 beans sliced. For the remaining 6 gallon carboy I plan on making that one like Vanilla Candy if possible so I will also add 4-5 beans to that one. In the past I have always used 1-2 beans per 5 gallon batch and have had success but it was not an overpowering Vanilla flavor like the Dark Lord Vanilla and since I am using a Whiskey Barrel also these will need to sit once bottled for a while to mellow and I don’t want too much of the Vanilla to get lost.


Fermenter that threw up!

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E_mott09

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Vanilla sounds like a great addition to this. I've done two vanilla porters now, both at 1.075~ and two beans in the secondary for 1-2 weeks does a nice job. Not too over powering, but noticeable. I'd imagine that one the gravity goes up the vanilla should as well.

P.s. I always soak my vanilla in bourbon, after I cut and scrape the beans I put them back into the small spice jar they came in and fill it with bourbon. Let it sit for a couple days then dump the whole ounce or two in. Always good results.

Bombeque

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Great info. Thanks guys. I may do this, just debating because this is my first imperial stout. May just enjoy the way it is for now. Then do this on my next batch

von-block

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Will I go to hell if I ask for a Semi extract of this recipe.

I only need something to replace the 17lb of Pale Malt (2 Row) UK Grain.

The rest I can have. I just dont have a mill - too poor - but still want a nice imperial stout.

Jimmyjoe

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Has anybody added coffee to this recipe? If so how much (cold steeped) , and when was it added?

marubozo

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If all you're replacing is the 2-row, you could substitute that with 12.75 pounds of light liquid extract, or 10.2 pounds of dry extract.

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On Deck: Scotch Ale, Pale Ale
Primary: Raspberry Melomel
Secondary: Cabernet Sauvignon
Kegged: RIS, Apfelwein, Cream Ale, Two-Hearted Clone
Bottled: Honey Blonde, Apfelwein

von-block

Recipes 

Thank a lot

This will be my next HB

Just need to drink the other faster or I wont have anymore place to stock those bottles.