Hello. This is my first post here. My name is Bob and I live in Camillus NY. I've been home brewing since Christmas of 2000. I've had this idea kicking around for a summer beer:
Orange Vienna Cream?
I just brewed my first attempt at it.
10 gal. - All Grain
18 lbs. Pale Muntons
6.5 lbs. Vienna
1.5 lbs. Wheat
Hops:
1 oz. Liberty 60 min
1 oz. Liberty 45 min
1 oz. Hallertauer 30 min
1 oz. Hallertauer 15 min
1 oz. Hallertauer & 1 tbsp. corriander In Hop Back - aprox. 190 F
I added about 4 oz. of orange peel for the last 15 mins of boil.
OG - 1.059
IBU - 22 (ProMash est.)
So, its fermenting right now (began on Mon 7-16) and my plan is to add some vanilla extract as I tranfer the beer from my fermenter into my kegs. How much extract should I add to each keg? I'm looking for a mild vanilla flavor, but I do want it to be there. My initial guess would be about 2 oz. per keg (aprox. 4-4.5 gal)...but I've never brewed with vanilla.
Any help would be much appreciated.
Thanks
Bob
Orange Vienna Cream?
I just brewed my first attempt at it.
10 gal. - All Grain
18 lbs. Pale Muntons
6.5 lbs. Vienna
1.5 lbs. Wheat
Hops:
1 oz. Liberty 60 min
1 oz. Liberty 45 min
1 oz. Hallertauer 30 min
1 oz. Hallertauer 15 min
1 oz. Hallertauer & 1 tbsp. corriander In Hop Back - aprox. 190 F
I added about 4 oz. of orange peel for the last 15 mins of boil.
OG - 1.059
IBU - 22 (ProMash est.)
So, its fermenting right now (began on Mon 7-16) and my plan is to add some vanilla extract as I tranfer the beer from my fermenter into my kegs. How much extract should I add to each keg? I'm looking for a mild vanilla flavor, but I do want it to be there. My initial guess would be about 2 oz. per keg (aprox. 4-4.5 gal)...but I've never brewed with vanilla.
Any help would be much appreciated.
Thanks
Bob