FiddleTilDeath
Well-Known Member
I am brewing a modified Northern Brewer Imperial Stout recipe.
to summarize their recipe:
12lbs Dark LME
0.5lbs each Roasted Barley, Black Malt, Chocolate - steeped
2oz Summit hops @ 60 min
2oz Cascade @ 2 min
Wyeast Scottish Ale and Irish Ale yeasts
I also added some french press brewed dark roast coffee at the beginning of the boil, not sure why at the beginning, but hey, already has happened..
When I transferred to secondary at 3 weeks, I had a small taste and the coffee was very prominent. This got me thinking about maybe making this a big big big brew with flavors from all over.
As I already had used:
Coffee from Sumatra
Irish AND Scottish Yeasts
American high alpha hops
I thought, why not add:
French oak chips soaked in rye whiskey with a vanilla bean
The whiskey is Jim Beam Rye - a tasty enough whiskey which I received as a birthday gift and do not have the finances to buy some top shelf stuff. Anyways, I think this will work just fine.
I have 4oz of French oak chips, medium toast. I want to maybe keep these flavors on the subtle side because there is already a lot going on. So I was thinking I'd use 1oz of oak chips.
I plan on dumping all the whiskey in with the chips, so probably will only use 4-6 oz or whatever it takes to keep the chips and vanilla soaking.
I have never used vanilla beans before in brewing - my inclination was to just use 1 in the whiskey oak soak. Should I soak the bean in the bourbon the entire time I am soaking the chips? Or should I wait a month and then add it?
I'll be pouring this mason jar concoction in 2 weeks before bottling. Should I let the vanilla bean pour out with the chips and whiskey?
I can always add more chips or vanilla later, but I am not really scientific with my brews; I tend to try stuff and see how it turns out without worrying because almost every brew after my first has come out way better than expectations. Is there any reason to think I need more chips or vanilla? I do have 2 beans, 4oz of chips, and more whiskey than I could possibly need.
Thanks in advance!
to summarize their recipe:
12lbs Dark LME
0.5lbs each Roasted Barley, Black Malt, Chocolate - steeped
2oz Summit hops @ 60 min
2oz Cascade @ 2 min
Wyeast Scottish Ale and Irish Ale yeasts
I also added some french press brewed dark roast coffee at the beginning of the boil, not sure why at the beginning, but hey, already has happened..
When I transferred to secondary at 3 weeks, I had a small taste and the coffee was very prominent. This got me thinking about maybe making this a big big big brew with flavors from all over.
As I already had used:
Coffee from Sumatra
Irish AND Scottish Yeasts
American high alpha hops
I thought, why not add:
French oak chips soaked in rye whiskey with a vanilla bean
The whiskey is Jim Beam Rye - a tasty enough whiskey which I received as a birthday gift and do not have the finances to buy some top shelf stuff. Anyways, I think this will work just fine.
I have 4oz of French oak chips, medium toast. I want to maybe keep these flavors on the subtle side because there is already a lot going on. So I was thinking I'd use 1oz of oak chips.
I plan on dumping all the whiskey in with the chips, so probably will only use 4-6 oz or whatever it takes to keep the chips and vanilla soaking.
I have never used vanilla beans before in brewing - my inclination was to just use 1 in the whiskey oak soak. Should I soak the bean in the bourbon the entire time I am soaking the chips? Or should I wait a month and then add it?
I'll be pouring this mason jar concoction in 2 weeks before bottling. Should I let the vanilla bean pour out with the chips and whiskey?
I can always add more chips or vanilla later, but I am not really scientific with my brews; I tend to try stuff and see how it turns out without worrying because almost every brew after my first has come out way better than expectations. Is there any reason to think I need more chips or vanilla? I do have 2 beans, 4oz of chips, and more whiskey than I could possibly need.
Thanks in advance!