MrSaLTy
Well-Known Member
Don't know if anyone brought this up, I didn't see it but may have missed it... how bout using real vanilla beans in the secondary instead of the extract? Would you get the same flavor? and how many beans would ya need?
MrSaLTy said:Don't know if anyone brought this up, I didn't see it but may have missed it... how bout using real vanilla beans in the secondary instead of the extract? Would you get the same flavor? and how many beans would ya need?
Exo said:Ok, here's the modifications I came up with since I use LME. Please comment, esp. if the 45min steep of the crystal is to long and if the IBU's are to high.
Grains:
1# Crystal 60L (45min? steep at 150deg)
3.3# Light LME
3.3# Wheat LME
Boil time: 60min
expected SG: 1.051
Hops:
1oz Cascade at 50min remaining
1oz Saaz at 15min min remaining
1oz Hallertau at flame-out for 3-5min steep
(expected IBU: 32)
Extras:
4oz lactose at 15min remaining
1tsp Irish Moss at 10min remaining
2oz Vanilla at flameout
Wyeast 1007 German Ale fermenting at +/-62deg.
Priming:
2oz bourbon (good call cheesefood)
1cup lactose
2oz vanilla
3/4 cup corn sugar
Can't wait for this one!
Chimone said:Cheese have you done an all grain recipe for this yet?
Exo said:Hmm, my wife constanty asks...can't you do this outside? My reply is always, "Then our home won't smell like a brewery for a few days..."
But still, she doesn't complain about the kitchen being cleaner than when I started.
There must be a genome in their DNA that makes the brew-smells nasty-smelling to them...gotta be genetic.
veggiess said:Felt I needed to bump this thread because this is a fantastic beer for summer. I also wanted to add that if you really like using generous amounts of real vanilla extract in your beer and are frightened by the price... you can make your own. Basically all you need is vanilla beans and vodka and you will have a lifetime's worth of vanilla extract. The beans continue to give off flavor in the bottle and when you are half empty you can refill and they will re-flavor the vodka.
RichBrewer said:Maybe this?
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.6 4.50 lbs. American 2-row America 1.038 2
37.8 3.50 lbs. Wheat Malt Belgium 1.038 2
10.8 1.00 lbs. Crystal 60L America 1.034 60
2.7 0.25 lbs. Milk Sugar Generic 1.030 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 5.80 25.7 60 min.
0.50 oz. Saazer Whole 4.30 3.2 20 min.
0.50 oz. Tettnanger Tettnang Whole 4.50 0.0 0 min.
-----
edost said:That sounds interesting. What's the ratio of vanilla beans to vodka that you use? Do you just put the beans in whole?
debtman7 said:I'm considering trying this, but... Where exactly does one get lactose?
I wouldn't use imitation vanilla. In fact, I rarely use imitation anything.MattD said:I think I'm gonna try brewing this one as soon as my Old Ale gets outta primary... with modifications of course! What's the point of not experimenting, right? Here's my plan:
Malts
3 pounds extra light DME
3.5 pounds light wheat DME
1 pound Caramel 80L (steeped for 45 minutes at 150'-165')
.5 pound Victory 25L
Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast
White Labs WLP023 Burton Ale Yeast (750 ml starter)
Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract
Priming
>1cup Lactose
4oz vanilla
1.5 cups light DME
Basically the only changes are the darker crystal, the victory grains, and the yeast strain. I'm hoping the 80L will give a little darker color and a little stronger caramel flavor, and that the victory will give it a biscuity 'crust' flavor. Think Caramel Vanilla Cream Pie LHBS doesn't carry Wyeast so I went with the burton ale yeast instead. Supposedly it produces some honey-apple-pear flavors that I think might give a nice complementary flavor complexity to it. Any comments? It might be a few days to a week before I brew.
Also, is there any con to using imitation vanilla as opposed to real extract? I only ask because I have the imitation in my cabinet right now
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