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Old 02-01-2012, 06:52 PM   #61
ViperMan
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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.

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Old 02-01-2012, 10:08 PM   #62
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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.

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Old 05-13-2012, 02:03 AM   #63
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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!

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Old 06-07-2012, 05:27 PM   #64
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Is there a way to make this recipe from an extract and not AG?
I'm still not set for AG..

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Old 06-17-2012, 12:06 PM   #65
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Quote:
Originally Posted by sathrovarr
Is there a way to make this recipe from an extract and not AG?
I'm still not set for AG..
I'm curious of that, myself.
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Old 06-18-2012, 07:27 PM   #66
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Quote:
Originally Posted by tknaff View Post
I'm curious of that, myself.
found it:
http://www.homebrewtalk.com/f12/cara...435/#post19258
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Old 06-19-2012, 05:37 PM   #67
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Well,

I cut my "special" Vanilla way down. I only used 3 oz. and it still came out much too vanillay for my taste. My son loves it.

I can taste the cream but no carmel. The vanilla just kicks my @ss. I will brew this again, just I'll use the same potent vanilla 1 oz. in primary and 1 oz. in secondary.

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Old 02-06-2013, 05:07 AM   #68
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What would it do to the beer if I added a cream ale yeast instead?

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Old 02-08-2013, 08:40 PM   #69
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I am brewing this tomorrow. I pulled out the perle hops completely and subbed the tettnang for hallertau. What do you think? making this for mom, who requested a vanilla beer, but did not like the vanilla cream ale i brought home for her from the local micro brewery.

edit: Changed my mind and decided to keep the perle.

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Old 03-12-2013, 10:22 PM   #70
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Thinking of brewing this up tomorrow. Got a couple questions. Could I use cascade or williamette hops for this? I saw somewhere earlier in the thread that someone used cascade but they never said how it turned out. But I have both in the freezer at home and would like to use em up. And could I add a pound of caramel for some more caramel flavor? Would that make it too sweet? I plan on using 4oz of vanilla extract when I rack it into the keg. Should I do 2 in primary and 2 in secondary instead? I am also on the edge about the lactose. With the additional pound of caramel would I need the lactose?

I also have problems with efficiency. How much grain should I add to offset this problem? I have been coming in about .005 to .010 below my OGs and I really want to nail this one.

Sorry for the long post.

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