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Old 08-17-2007, 04:45 PM   #1
cclloyd's Avatar
Jan 2007
Largo, Florida
Posts: 2,965
Liked 33 Times on 30 Posts

I'm looking for a critique or input on the following recipe.
I'm making this beer to be ready for Nov - Dec holiday time.
Suggestions welcome.

Vanilla Cream Stout

4 lbs. dark liquid extract
3 lbs. light liquid extract
1 lb. carapils
.5 lb. chocolate
.5 lb. roasted barley
2 oz. real vanilla extract - last 5 minutes
1 oz. willamette 60 min.
1 oz. williamette 30 min.
8 oz. lactose boiled with priming sugar
2 oz. real vanilla extract in bottling bucket

I am using vanilla extract instead of beans because -
a) I don't know where to buy them and
b) I have a pint of extract I picked up in Grenada last year.

I use liquid extract for ease of use, cost considerations and my LBHS carries it in bulk. I considered flaked barley or wheat but decided against.
I have all of the ingredients purchased and will be brewing tomorrow night.
Whaddya think?

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Old 08-21-2007, 04:53 PM   #2
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

I think that might be too much vanilla.
remember, most of vanilla flavor comes from the aroma, and its EASY to overpower.
you an always add more, but can't take any out without blending the beer with another non-vanilla'd stout.
So I'd taste before bottling. In fact I'd chill the sample to serving temp, then taste and smell, and add more vanilla at bottling if needed.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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