Paulfrank
Active Member
I wouldn't be overly concerned with sanitation of the extract since you're making it by soaking the vanilla beans in alcohol. Just sanitize the jar first if you're worried.
I just did this one this weekend as my first brew. I am sure I made a few mistakes along the way, not the least being that I added too much water at the end and brought the SG down to about 1.042. Anything that can be done at this stage to help it?
I.brewed this one tonight! It's my third brew ever and first dark. Pretty fun brew, needed a few lifeline calls to my dad thru the process. Wow is this a dark one, yum. I used 7 lbs of the liquid malt because the local store had it in bulk 7lb jugs. I was thinking I would have a higher gravity but in the end it was around 1.076 and I added some water and tested it. It was then 1.042-44 hard to tell.
Where do you guys get the vanilla beans?
Now what to brew next?
Has anyone else had any trouble with the head on this recipe? I have none. Just wondering what I did wrong?
i did 1/2 cup of bourbon with 3 beans and it smells awesome. bottle it up in another week or so
ilovestout said:I recently kegged my second batch of this. I used 3 vanilla beans soake in bourbon for a week, THe first batch I made wa bottled and got rave reviews. I'll be tapping the keg on my nitro tap next weekend (after i drink the rest ofthe milk stout thats on there now). Cant wait to try is ontap.
anyone try and sub out the black patent with chocolate malt? what results did you have?
I just picked up the stuff yesterday and am starting today. I doctored with the recipe a bit based on some other recipes I've been looking at.
7 lbs Dark Liquid Extract
1/2 lb Chocolate Malt
1/2 lb Crystal 120
1/2 lb Roasted Barley
1/4/lb Black Patent
2 lbs Flaked Oats
1 oz Northern Brewer (8.0 60 min)
1 oz Fuggle (4.1 5 minutes)
Wyeast Irish Ale
4 vanilla beans into the secondary.
I'll let you know how it comes out.
Just thought I'd come here to thank the OP. I brewed a modified version of this recipe and entered into a local homebrew competition. I ended up winning 2nd place. So, while I didn't brew this exact recipe, it was certainly my inspiration. So, I'd like to show my appreciation.
Thank you, sir!
histo320 said: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!
So I'm definitely gonna try this in a couple weeks. Did anyone use all DME or not? How was the chocolate taste on this? I plan on doing one week in primary then rack over to secondary and soaking 4 beans in jack or Jim. After a week of two in secondary I was gonna bottle. I read all the posts but can anyone confirm any modifications to this original recipe that improved the vanilla or chocolate flavor?
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