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Old 03-16-2013, 10:51 PM   #71
amarillobrewingsupply
 
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Mar 2013
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I'm planning on making this tonight or tomorrow morning. I managed to snag the last bit of lactose from my store, and I'll exchange some of the hops since we're low on some of the ones required. I guess I should leave those for the customers...

I'm debating cutting down on the vanilla, but I tend to like heavy vanilla flavor. Has anybody used vanilla beans instead?
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Old 03-17-2013, 02:54 PM   #72
pentiumone133
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Nov 2012
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Quote:
Originally Posted by amarillobrewingsupply View Post
I'm planning on making this tonight or tomorrow morning. I managed to snag the last bit of lactose from my store, and I'll exchange some of the hops since we're low on some of the ones required. I guess I should leave those for the customers...

I'm debating cutting down on the vanilla, but I tend to like heavy vanilla flavor. Has anybody used vanilla beans instead?
I used vanilla beans soaked in vodka for somewhere around 10 days, added to secondary. This has been bottled for a week. Opened a bottle yesterday to give it a shot and it is apparent that it needs much more time to condition. Cant tell you exactly how it came out yet.

 
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Old 04-24-2013, 06:01 PM   #73
pentiumone133
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Nov 2012
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Figured it was about time for some closure on this thread. I'll be frank; I absolutely hate this ****. I catch one whiff of it and it stays with me in my nose for hours. It has made my bottling bucket and most of my equipment reek of vanilla and I smell it every time I enter my basement to check on my other beers - despite it having been bottles over a month ago. Every time I clean bottles, one or two bottles that contained this concoction are in the mix and the misery of washing bottles is further worsened by the stench releasing from my bottle cleaning tub.

With that being said, my girlfriend and mom totally love this stuff. My mom has been having a couple per week which is pretty out of character as she prefers wine. My girlfriend asks me to bring some every time I'm over. Checked this morning and I'm down to less than 10 bottles.

Unfortunately I will be brewing this again, against my will, for my girlfriend and mom. Thanks for the recipe!

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Old 07-27-2013, 07:05 PM   #74
ja09
 
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Quote:
Originally Posted by pentiumone133 View Post
Figured it was about time for some closure on this thread. I'll be frank; I absolutely hate this ****. I catch one whiff of it and it stays with me in my nose for hours. It has made my bottling bucket and most of my equipment reek of vanilla and I smell it every time I enter my basement to check on my other beers - despite it having been bottles over a month ago. Every time I clean bottles, one or two bottles that contained this concoction are in the mix and the misery of washing bottles is further worsened by the stench releasing from my bottle cleaning tub.

With that being said, my girlfriend and mom totally love this stuff. My mom has been having a couple per week which is pretty out of character as she prefers wine. My girlfriend asks me to bring some every time I'm over. Checked this morning and I'm down to less than 10 bottles.

Unfortunately I will be brewing this again, against my will, for my girlfriend and mom. Thanks for the recipe!
Geez, how much vanilla did you use? I thought this recipe sounded good late summer beer since I just made a bunch of homemade extract. Maybe you used too much or a poor quality extract? I was thinking of toning mine down before I read your post! 8oz does seem like a little much.

 
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Old 07-27-2013, 07:09 PM   #75
ja09
 
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On another note, has anyone experimented with fruit in this recipe? Seems like it could be a good base for some tart cherries or raspberries in the secondary instead of the second round of vanilla. I was thinking 5gal as is, and 3gal with tart cherries from Northern WI instead of vanilla in the secondary.

 
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Old 07-29-2013, 07:50 PM   #76
pentiumone133
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Nov 2012
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Quote:
Originally Posted by ja09 View Post
Geez, how much vanilla did you use? I thought this recipe sounded good late summer beer since I just made a bunch of homemade extract. Maybe you used too much or a poor quality extract? I was thinking of toning mine down before I read your post! 8oz does seem like a little much.
At this point I dont really remember how much I used, although I know I did not use an extract but rather high quality beans scraped and soaked on vodka for a couple days. I want to say it was around 4 or 5 whole beans.

 
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Old 08-01-2013, 03:32 AM   #77
ja09
 
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Ya that's a ton of vanilla. Pretty sure 1-2 beans scraped in the secondary per 5 gallons is enough, unless you're going for super vanilla. I think I'll try this one and tone it way down, maybe add some tart fruit to a couple gallons of it. I'll report back

 
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Old 11-05-2013, 02:38 PM   #78
BrewYork
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Sep 2013
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Hey guys,
Some members of my family are lactose intolerant, so I am planning to mash at a higher temperature to reduce fermentability (and increase residual sweetness from the malt.) By my math, the lactose should be about 2.5% of the total sugar in the wort.

If the original target mashing temperature is 153*, what temperature should I mash at to increase non-fermentables by 2.5 percentage points? There's a BYO Magazine article that says 158* is the upper limit, but gives no indication of how large an effect it will have.

PS - on REAL vs IMITATION vanilla, I suggest trying to find a copy of the issue of Cooks Illustrated which explains that the main flavoring chemical in vanilla is "vanillin," which is identical in real and imitation vanilla. However, real vanilla contains a variety of subtler and far more volatile components which are easily driven out by heating (like the aroma in aroma hops, which you add at the end of the boil.) For anything you heat (like cookies), you will not be able to tell the difference. Whether the volatile components in real vanilla will survive six weeks of fermentation and conditioning is a mystery to me.

 
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Old 12-09-2013, 01:27 PM   #79
BigPicture
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Nov 2012
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Well,

I'm brewing this for the 3rd time at the request of my son. My son loves it! I'll cut down the "Fiesta Cocina" pure vanilla extract to 3 oz. total. He loves a sweet beer since he's only 21.

I do like the name though!

 
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Old 03-05-2014, 06:26 AM   #80
BigPicture
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Nov 2012
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If you plan to make this, be sure to use real vanilla extract. The imitation vanilla usually has preservatives that will harm the yeast. You could also use a couple of real vanilla beans cracked in primary.

I found some real vanilla extract that, while pricey, was free of preservatives.

@ Novabrew... I meant to reply to ya a couple of days ago. I always take copious notes on all the brews I do. When I brewed this I bought "real" pure vanilla extract and not imitation. I put 4 oz into the primary and then 4 oz into the secondary. It seemed like a lot of extract, but in the end it wasn't too overpowering, and not underdone. I hope your brew turns out good. DO NOT USE THIS MUCH VANILLA.

Yeah, it took a few months for the flavors to mellow. You'll taste the vanilla for sure at first. I still have some from this summer and the flavor profile is much more subdued now after sitting in the bottles for about 3-6 months.

Best thing to do is when you're ready to bottle/keg add a little at a time until you get the vanilla taste you're looking for. For bottling you would do this in the bottling bucket, and for kegging just add it straight to the keg. Same goes for the Lactose.

I'm down to my last few bottles of this. I added a total of 4 oz. of vanilla recommended in the recipe. For my first few bottles, the vanilla sweetness was just a little too much in your face. After a couple of weeks the subsequent bottles were perfectly mellow and delicious. Now after two months the vanilla has largely disappeared and the bittering hops really show their bite. I don't think I've had a batch change this much in just a few months. So if you follow this recipe, give it an extra week or two in the bottle and then drink it quickly.

1st try Priming:
>1cup Lactose
2 oz vanilla in the Primary.
2 oz. in the Secondary. (Be careful! This may be too much vanilla for some people. Me too!)

I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.

So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose.

I brewed it yesterday with a yeast starter on the Wyeast. It took off like gangbusters! I love starters.

Today it's bubbling away. I'm missing out it's not stinking up the room with rhino farts.

This beer is the most elaborate thing I've brewed to date. I'm using a pure vanilla "Fiesta Cocina" I bought in Mexico. This product's concoction is FANTASTIC alone. No extract. No preservatives. This stuff is Vanilla on steroids............. so I only used 1 oz. added to the primary and 1 oz. added to the secondary.

Truth be told, the name alone intrigued me beyond any other cream out there.

Well,

2nd Try:
I cut my "special" Vanilla way down. I only used 3 oz. and it still came out much too vanillay for my taste. My son loves it. Too much, all you taste is vanilla.

I can taste the cream but no carmel. The vanilla just kicks my @ss. I will brew this again, just I'll use less of the same potent vanilla.

3rd Try:
Pure Gold example: 1 oz. in the Primary & 1 oz. in the Secondary. Fantastic! Best beer yet. And I've experimented this 3 times. The vanilla should be an undertone here, not over powering, but a nice afterthought in an excellent beer.

Thank you Cheesefood for the start, but like everything in life, practice makes perfect.

 
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