I think he's merely implying to get your water up to temp at 150 on the stovetop and when your ready toss in your grain sack and if your pot can fit use your oven (pre-heated to 150) to help hold a consistent temp if you have trouble doing so on the stovetop/burner
Spice, Herb, or Vegetable Beer None More Black Vanilla Stout
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well got it brewed, moved to secondary two days ago and had about a 1/2 gallon extra, but hit the gravities pretty well so I sampled the leftovers and man is it good, even added a drop of vanilla for a hint of the taste. I like it smooth, even the wife who hates dark beers enjoyed it and was excited.
drummerguysteve
Well-Known Member
...
mlg5039
Well-Known Member
I followed this and got an OG of about 1.062. I used pacman yeast I harvest. I have oak chips and vanilla soaking in bourbon as we speak and my mouth is watering.
8 weeks to go!!
PuppetmanInBC
Member
And how did it come out?
I made this a few weeks back - there were some hiccups, but nothing serious. I stuck with extract. My dad drank about 4 and said he wanted to start making beer, and my wife really liked it too. I would like to make another batch, and I am interested in more grains (including oats)....
So I'll ask again - what was the verdict?
SquareHeadBrew
Active Member
Just want to chime in again and say that this was by far the best beer I've ever had. I have tried alot of beers since making this too. I believe it only lasted 2 weeks till all were gone (50 Bottles) after carbonating in bottles for 2 weeks. Even got the same response from friends and family that love craft beer as well.
So with all that said. I will update with my new recipe list of this as I just made it again but tried a scottish yeast.
Ill try and dig up some pics as well.
So with all that said. I will update with my new recipe list of this as I just made it again but tried a scottish yeast.
Ill try and dig up some pics as well.
Looking forward to this one, just ordered all the parts. How strong of a vanilla favor/aroma does this have? I'm looking for med-strong. I ordered vanilla beans and going to try to tea them in so to say. I am going to boil them for a couple min and pour the cooled tea into the primary
Barnzy02
Well-Known Member
Brewed this Sunday night, hydro sample was delicious.
Looking forward to the final product!
Looking forward to the final product!
pearljammin89
Active Member
just curious about about the bourbon soaking oak chips and vanilla beans. does anyone have any tips I have never done it before and am curious about how long it all needs to soak and how much bourbon to use. any help would be great thanks.
Barnzy02
Well-Known Member
going to be racking and adding the vanilla sometime this week. Slowly getting there.
I tried adding a bit of vanilla to the hydro sample i took over the weekend, TASTY!
I tried adding a bit of vanilla to the hydro sample i took over the weekend, TASTY!
Did you use bean or extract?
Barnzy02
Well-Known Member
I'm using an extract my brother gave to me. Pure Madagascar Bourbon vanilla or something like that. He picked it up at a Kitchen/Cooking supply store.
specialkaye
Well-Known Member
Okay, I'm adding this to my queue and Beersmith. I'm wondering, is this an American Stout (13E) because of the OG, even though the color is a bit low? Or, a Specialty Beer (23A)? Which is just a catch-all category. Or a Sweet Stout (13B), but again, the SRM is low?
jarod7736
Well-Known Member
Just brewed up an all grain version of this today. Tasted great going into the fermenter. can't wait to try it.
Barnzy02
Well-Known Member
Just bottled on saturday, after a 3 week primary and a week with the vanilla in secondary. I used 2.5-3 tablespoons of vanilla extract. The vanilla smell is strong, and lays on the tongue nicely as an aftertaste ... from what i tasted of what was left in the bottling bucket. All in all, i can't wait to open the first one.
DeutschBag23
Member
The guy at my brew supply store said I can just add the vanilla extract to my bottling bucket and bottle from there. Will that hurt the flavor? Will the yeast in the bottle eat the extract? Is secondary fermenting the only way to get the vanilla taste you're talking about. I also added a pound of oatmeal to the recipe to smooth it about a bit. Hope that won't bite me in the bum.
bran
New Member
I bottled this on the 28th of November. I cracked one open this past Friday to make sure everything was carbing right and even under a week in the bottle this stuff was amazing. I only put in 1.5 tbsp of vanilla because I ran out and you could still taste the vanilla. This is definitely going into my normal rotation.
Barnzy02
Well-Known Member
has been bottled for just over a week now, i tried one very prematurely about 3 days after bottling. The vanilla overwhelmed me, i was worried i had added too much vanilla.
I opened one last night, and to my pleasure, the vanilla has begun to mellow out very nicely. Comes on as a nice afterthought now, as well the aroma of the vanilla is strong.
I won't open the next one for another week, as the carbonation was obviously still lacking. I was just very happy to see the vanilla mellowing out nicely, and the profile of the beer coming through and meshing now.
Looks like this is gonna be a good one!
I opened one last night, and to my pleasure, the vanilla has begun to mellow out very nicely. Comes on as a nice afterthought now, as well the aroma of the vanilla is strong.
I won't open the next one for another week, as the carbonation was obviously still lacking. I was just very happy to see the vanilla mellowing out nicely, and the profile of the beer coming through and meshing now.
Looks like this is gonna be a good one!
jarod7736
Well-Known Member
I'm going to rack this to secondary tomorrow, I have 3 vanilla beans soaking in a 1/2 pint of Makers. Would adding coffee & chocolate to this in addition to the bourbon & vanilla be too much?
Barnzy02
Well-Known Member
It could be, but then again the only way to know for sure is to try it out. I'm no expert, but I think the addition of both chocolate and coffee would be perhaps overpower the overall flavor profile. I would probably choose one or the other, vanilla chocolate or vanilla coffee ... Keeping it a little simpler while still adding a bit more complexity.
With that said, it is your beer and you should do what you want. Experimentation is The best part of homebrewing!
jarod7736
Well-Known Member
I ended up putting in 3 vanilla beans that have been soaking in 1/2 pt of makers, liquid & all, and 2 oz of coarsely ground coffee beans. We'll see what come out.
specialkaye
Well-Known Member
I ended up putting in 3 vanilla beans that have been soaking in 1/2 pt of makers, liquid & all, and 2 oz of coarsely ground coffee beans. We'll see what come out.
Very interested to hear the results.
jarod7736
Well-Known Member
It's finally getting to the point where it's tasting good. It was very heavy on the coffee at first, and now that's starting to mellow a bit, and the vanilla & bourbon is coming through. I think another week or two and it'll be very nice.
jarod7736
Well-Known Member
Tried this again last night, and it tasted a bit like Coca Cola. Strange I know, but the combination of coffee, bourbon & vanilla gave it a unsweetened coke-like flavor. Not unpleasant at all, just unexpected.
I brewed a couple weeks ago and decided it was time to rack (I was bottling a previous batch at the time) and got sidetracked and forgot to add the vanilla extract. Can I just pour it into my secondary or should I rack to a tertiary doing it right this time?
Masticon
Active Member
Just toss it in. It's mostly alcohol. It won't mess anything up.
TheBroonery
Well-Known Member
I'm down to just 1 or 2 bottles left from my batch of this and they still have a very good, strong vanilla flavor. I added 2-3 times more vanilla extract than the recipe called for while racking into the secondary, and the vanilla extract I used was procured at a local market in St. Martin when I was vacationing there in 2009. One friend said it was the best beer I ever made!
Elisha8685
Member
That's it. I'm brewing this one. My favorite beer in the world is a Vanilla Stout from my local brewery and I've been looking for a good recipe. I think I'm sold. Has anyone tried the converted all grain recipe? How did it turn out?
I'm going to add some oatmeal and add in some special vanilla extract I'm getting in Nashville with 4.9/5 rating over 120 reviews. I'll let you know how it turns out, I'm flipping excited about this one.
Here's the extract if anyone cares.
http://www.williams-sonoma.com/prod...ing&cm_cat=Froogle&cm_pla=Food&cm_ite=4381208
I'm going to add some oatmeal and add in some special vanilla extract I'm getting in Nashville with 4.9/5 rating over 120 reviews. I'll let you know how it turns out, I'm flipping excited about this one.
Here's the extract if anyone cares.
http://www.williams-sonoma.com/prod...ing&cm_cat=Froogle&cm_pla=Food&cm_ite=4381208
Masticon
Active Member
And how did it come out?
I made this a few weeks back - there were some hiccups, but nothing serious. I stuck with extract. My dad drank about 4 and said he wanted to start making beer, and my wife really liked it too. I would like to make another batch, and I am interested in more grains (including oats)....
So I'll ask again - what was the verdict?
First off it came out great. By far the best beer I've made to date. It has an almost soda like flavor with the 4 vanilla beans. The main thing I'd suggest is if you go with what I have above on my earlier post that you use multiple bags, one for the oats, one for everything else. The gravity came out a bit lower than desired and because I teabagged it the oat utilization wasn't very good. But the flavor was super smooth.
Barnzy02
Well-Known Member
Elisha8685 said:
That's the vanilla I used! Seriously good stuff!
_d_
Well-Known Member
Trying this tomorrow!
My LHBS doesn't carry dark malt extract, so I upped the roasted barley about 30%.
Is there anything else I can do to make up using Pale extract?
My LHBS doesn't carry dark malt extract, so I upped the roasted barley about 30%.
Is there anything else I can do to make up using Pale extract?
DuncanIdaho
New Member
This sounds really good, I'm happy it worked out for you. Nothing better than that feeling of success. How did you reach your decision on hops? I get lost in hop choices for my beers and could use any feedback in good hops for "sweeter" stouts.
Barnzy02
Well-Known Member
Made this again with Columbus for the bitter and Nottingham yeast. Just added the vanilla yesterday. Really active fermentation.
I am about to finish up my first batch of this recipe and it has been a hit. Everyone has loved it and I love it so much that I plan on brewing it again in about two weeks. I used two vanilla beans that I soaked in bourbon for two weeks. I actually filled the vial that the beans came in. I also added about 2 teaspoons of vanilla extract. I am happy with the balance. The vanilla flavor wasn't overwhelming at all. Thanks for the recipe!
HopslamNYGiant40
Member
Sorry if I am asking a question already answered but for those who have brewed the extract version what was your starting gravity?
Marc77
Well-Known Member
I just brewed my first batch using post #39 and had a OG of 1.056. Then again I had to add some more water to the primary as my initial reading was 1.09. Imperial vanilla stout anyone??
Heading to LHBS now to pickup the ingredients for this recipe. Very excited to try this out, it will be my first stout!
i just brewed this a few weeks ago (well maybe a month ago) and now it will be ready in a week.
only thing that worries me is that i did not taste any vanilla before bottling
it was a good stout but no vanilla so hopefully i can taste it after carbonation
only thing that worries me is that i did not taste any vanilla before bottling
it was a good stout but no vanilla so hopefully i can taste it after carbonation
