DoctorMemory said:I brewed a batch of this yesterday, but my oven won't go below 170, so that's what I steeped the grains at for 35min. Was that too hot? It didn't smell burnt or anything, but I'm not sure what changes take place during steeping. Everything else went well (well, except for that minor boilover, but it was just a splash) and it's bubbling happily in the fermenter, I just don't want to bottle it and have to wait six months before it mellows enough to become drinkable.
Hulud said:Curious as to why you use the oven to steep grains?
When I do it I just get the water to temp and turn off the burner and steep.
No ill effects that I have noticed.
I assumed that the temp had to remain constant during the steeping. I wasn't confident in my ability to keep a constant temp on the stove, so I thought I would use the oven. Do you use a heavy enough pot that you don't get a significant temperature drop, or is it just not that big of a deal?
DoctorMemory said:I assumed that the temp had to remain constant during the steeping. I wasn't confident in my ability to keep a constant temp on the stove, so I thought I would use the oven. Do you use a heavy enough pot that you don't get a significant temperature drop, or is it just not that big of a deal?
hoppynotsad said:I made a cappuccino vanilla stout and it's been in secondary with the vanilla beans for two weeks. How long should I leave it in secondary?
Just an idea.....What would dry hopping in the keg do? Any ideas?
6 lb. Dark Liquid Malt Extract
1 lb. Dark Dry Malt Extract
.75 lb. Black Patent Malt
.25 lb. Roasted Barley
1 oz Cluster (7.00%) at 60 minutes
1 oz East Kent Goldings (4.00) at 20 minutes
1 tsp Irish moss at 15 minutes
2.5 Tablespoons of Vanilla Extract (add to secondary)
1 White Labs Irish Ale Yeast
Steeped grains at 150F for 35 minutes in oven
Boil for 70 minutes
After 14 days move to secondary and rack on top of 2.5 tbsp of vanilla.
(I know I should have soaked beans in bourbon, but thought i would try this, so far so good)
Primed with 3/4 cup of Corn Sugar.
Enjoy!
wormraper said:this baby looks GOOOOOD. quick question. what yeast would you recommend if you're going with a dry yeast vs. a liquid???
also, is it completely necessary to rack to a secondary for the vanilla addition? couldn't you just toss the extract in the brew after a couple weeks?
kstrud1 said:I just brewed this recipe......guestion though......70 minute boil?????? Cluster is 60 minutes.....ekg. 20 and the irish moss is 15minutes. Total = 95 minutes..........is that 70 minutes on the lme????
huntb said:Just went and picked this up at the LHBS but skipped out on the DME and went all LME... I wanted to make it a little bigger and the guy there went a little overboard pouring the bulk LME. Got a little over 10 lbs! This sucker is gonna be big. Also, went with US-04 for dry yeast. I have some Madagascar vanilla beans that I'll be using in the secondary. Hopefully it will be done by Thanksgiving
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