Vanilla Bourbon Stout - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Vanilla Bourbon Stout

Reply
 
Thread Tools
Old 01-18-2013, 03:35 AM   #1
johnsonbrew
Recipes 
 
Jan 2012
mead, wa
Posts: 168


This is my first time brewing this beer. It was in the primary for 14 days before I racked it over onto 8 oz of bourbon and 2 bourbon soaked vanilla beans. It has been in the secondary for 7 days. I couldn't wait any longer and wanted to see how this beer was coming along. I have to say I am impressed with this recipe.

My question is this. Since the beer has been in contact with the beans for 7 days, how much longer do you suppose I could go before the flavor of the bean is saturated and will no longer be an issue for a stronger vanilla flavor.

Like all the other beers I have brewed, the flavor seems to be most intense at kegging time, and after a few more weeks it tends to mellow out and not be as noticeable. I dont want this beer to get too strong on the vanilla side of things but I want to make sure that after a couple weeks the flavors are still going to come through.

Any ideas on what I should do?

I was also planning on adding some oak chips to this beer but I am thinking now I dont need them. I was trying to patter this beer after a local brewery but did not have a recipe and went off of one I found online. So far I think I have gotten fairly close to what I wanted and do not want to over do it with the oak. Again, any thoughts?

 
Reply With Quote
Old 01-18-2013, 04:13 AM   #2
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,443
Liked 223 Times on 159 Posts


I know this doesn't help you much now, but when I make this recipe (or one similar) I soak oak cubes and the vanilla beans in the bourbon in a mason jar (per each 6 gal carboy) for about a month or so in advance to brewing the beer. Then I'll pour the liquid through a SS strainer into the keg when I'm kegging.
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
Reply With Quote
Old 01-18-2013, 03:02 PM   #3
defdans
Recipes 
 
Dec 2012
Posts: 40

Im interested to hear how this turns out for you. This beer is next up for me. Already have everything but the vanilla beans.

One process question i had was the order of bucket vs carboy. I was thinking it might be handy to primary in my carboy, then secondary with the bourbon and vanilla in my bottling bucket. Then bottle straight from there. Will that work or do i have to do secondary in the carboy?

 
Reply With Quote
Old 01-18-2013, 04:50 PM   #4
defdans
Recipes 
 
Dec 2012
Posts: 40

Oh, and I would probably not do the oak chips, personally. I just think that might make for too many flavors going on. a bourbon vanilla porter is already going to have a lot of different things going on. Just my 2 cents.

 
Reply With Quote
Old 01-18-2013, 05:56 PM   #5
Johnnyhitch1
 
Johnnyhitch1's Avatar
Recipes 
 
Dec 2011
SiX-ThReE-OnE, NY
Posts: 2,126
Liked 245 Times on 205 Posts


I have a maple whiskey stout at around 9% in primary, about to throw it in the secondary on the oak and whiskey.
Have around an ounce of oak on 3 ounces of jameson.
I see that you used 8oz and was wondering how much it really came thru?
I want to have a nice whiskey backbone with the oak to compliment but nothing over the top.

Sorry to hijack!
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

 
Reply With Quote
Old 01-18-2013, 09:50 PM   #6
johnsonbrew
Recipes 
 
Jan 2012
mead, wa
Posts: 168

i started with 4 o ounces and could not really get much flavor from the bourbon so i added 3 more ounces, want quite there so went for one more. i figured i could always add more burbon if necessary. some people use extract vanilla, i may go that route next time but for now i used beans. the beer that got me into this has a significant vanilla and biennium taste and so far am very happy. i am a little afraid of it settling out too much and losing some flavor in the k keg. its happened with my really hoppy beers and don't want that to happen here.
i have opted out of the oak, i don't think this one needs it.

 
Reply With Quote
Old 01-18-2013, 09:52 PM   #7
johnsonbrew
Recipes 
 
Jan 2012
mead, wa
Posts: 168

i don't have any plastic, i was thinking plastic primary bucket would be easier to clean than a glass carboy so i may be using one from now on

 
Reply With Quote
Old 01-18-2013, 11:03 PM   #8
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,443
Liked 223 Times on 159 Posts


Quote:
Originally Posted by defdans View Post
Oh, and I would probably not do the oak chips, personally. I just think that might make for too many flavors going on. a bourbon vanilla porter is already going to have a lot of different things going on. Just my 2 cents.
I agree that this beer has a wonderful complexity going on w/out the oak, but the oak (cubes) melds wonderfully to form a perfect amalgamation of vanilla bean, oaky vanilla, earthy, and malty - to name a few. I've tried it both ways, and I'll never omit the oak in my bourbon/vanilla/oak mixture again. Mind you, it's only an ounce of cubes, and they aren't added to the beer, just the bourbon mixture pre-made before brewing.

The members of my homebrew club agree. Try it!
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
Reply With Quote
Old 01-19-2013, 01:39 AM   #9
johnsonbrew
Recipes 
 
Jan 2012
mead, wa
Posts: 168

I will be making this again for sure so there will be time for experiments. I am going to leave it as is. I also decided a little longer in secondary. I tasted again today and decided it could use a little more time. Yesterday I seemed to have tasted more borboun and less vanilla, today it was the other way around. Its going to be good either way.

 
Reply With Quote
Old 01-19-2013, 04:29 PM   #10
richlong8020
Recipes 
 
May 2012
Winchester, California
Posts: 412
Liked 12 Times on 12 Posts


This sounds amazing. I will be adding this to my brew list.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone brew a Vanilla bourbon oak stout before? opposite_of_december General Techniques 11 11-15-2012 10:53 PM
Vanilla, nutmeg, bourbon stout humulusrem Recipes/Ingredients 3 10-17-2012 06:08 PM
Vanilla Oak (Chocolate) Bourbon Stout HawksBrewer Recipes/Ingredients 18 09-16-2012 09:17 PM
Oak vanilla bourbon stout suggestions? hopheaded Recipes/Ingredients 14 01-08-2012 09:01 PM
Vanilla Bourbon Oak Stout bill10827 General Beer Discussion 7 04-13-2010 02:05 AM


Forum Jump