Vanilla Caramel Cream Ale - Page 7

ViperMan · 02-01-2012, 06:52 PM

I'm looking for cream ale recipes and tripped on this. I'm rubbing my eyes in disbelief at the Vanilla - 8 ounces?!?!

I made an attempt at an orange-creamsicle beer last year - added vanilla and orange extracts to each bottle (in varying amounts and products in order to taste-test the different outcomes) and every beer that had vanilla was terrible. And I did only 2 ounces (averaged out into each bottle of course) per 5-gallon batch. They got the lowest scores out of all of them...

Does the vanilla "settle down" while in the primary/secondary? Should I have NOT waited and added at the bottling phase? Or might it have something to do with being too diluted so as to just add a "weird" flavor...?

Oh and P.S. I did use real vanilla - my wife is a baker.

RandomBeerGuy · 02-01-2012, 10:08 PM

I did this recipe and used a real vanilla bean. The brew came out sweet with hints of vanilla. It is also bitter so tone down the hops.

Slyko · 05-13-2012, 02:03 AM

I brewed it yesterday with a yeast starter on the Wyeast. It took off like gangbusters! I love starters.

Today it's bubbling away. I'm missing out it's not stinking up the room with rhino farts.

This beer is the most elaborate thing I've brewed to date. I'm using a pure vanilla "Fiesta Cocina" I bought in Mexico. This product's concoction is FANTASTIC alone. No extract. No preservatives. This stuff is Vanilla on steroids............. so I only used half added to the primary for what the recipe calls for.

I can't wait to try this! Truth be told, the name alone intrigued me beyond any other cream out there.

Thank's Cheesefood!