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Old 02-02-2013, 11:36 PM   #181
Dec 2012
Posts: 335
Liked 31 Times on 28 Posts

Originally Posted by ilovestout
I recently kegged my second batch of this. I used 3 vanilla beans soake in bourbon for a week, THe first batch I made wa bottled and got rave reviews. I'll be tapping the keg on my nitro tap next weekend (after i drink the rest ofthe milk stout thats on there now). Cant wait to try is ontap.
For nitro dispensing is there a need to carbonate the beer?

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Old 02-03-2013, 02:57 PM   #182
Jan 2013
Columbus, GA
Posts: 54
Liked 1 Times on 1 Posts

Just brewed this yesterday in my new 2-weld 9gal kettle from Adventures in Homebrewing ($100-great deal!). Made a 6gal batch and put 1gal in a growler to try it with coffee added. It began fermenting in about 12hr and has a nice looking krauzen on it. I used 2 packs of Nottingham and it is sitting at 62 degrees. Can't wait to taste it.
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Primary 1: Vanilla Stout (+1gal of coffee vanilla stout)
Primary 2: empty
Bottled: Al's Elixir IPA
Drinking:True Brew Pale Ale

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Old 02-03-2013, 09:04 PM   #183
Dec 2011
saratoga, new york
Posts: 34
Liked 6 Times on 5 Posts

Originally Posted by joepod View Post
anyone try and sub out the black patent with chocolate malt? what results did you have?
I used 1# chocoalte malt....and also added 8oz of lactose...reminds me of a Youngs Double Chocolate ...my bottle carbonation didnt seem to workout well...its been almost 4 weeks and it seems like it only 1/2 carbonated. My process didnt change..just the recipe addition/substitutions.
I prefer the lower carbonation myself..but theres little to no head as compared to the regular recipe.
Came out excellent in flavor..I used pure vanilla extract in this batch...about 3oz IIRC.

I just bottled a double batch of the original recipe yesterday..it was on vanilla beans in secondary for 3 weeks,each batch contained 3 beans...I left out the black patent (accidentally)...will see how it effects flavor...not nearly as 'dark' in color. HTH-Matt

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Old 02-16-2013, 10:08 PM   #184
Oct 2012
, New York
Posts: 355
Liked 87 Times on 57 Posts

Originally Posted by Masticon View Post
I just picked up the stuff yesterday and am starting today. I doctored with the recipe a bit based on some other recipes I've been looking at.

7 lbs Dark Liquid Extract
1/2 lb Chocolate Malt
1/2 lb Crystal 120
1/2 lb Roasted Barley
1/4/lb Black Patent
2 lbs Flaked Oats
1 oz Northern Brewer (8.0 60 min)
1 oz Fuggle (4.1 5 minutes)
Wyeast Irish Ale
4 vanilla beans into the secondary.

I'll let you know how it comes out.
I followed this recipe pretty closely...3 tbsp vanilla extract in secondary and 1 more at bottling. How long should I condition? Never worked with vanilla before

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Old 02-17-2013, 12:04 AM   #185
Jan 2009
Denham Springs, La
Posts: 638
Liked 33 Times on 30 Posts

I suggest at least 3 weeks in the bottle.....You'll be happier after about 5 or 6 though.

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Old 02-28-2013, 04:34 AM   #186
Nunner's Avatar
Feb 2013
San Diego, CA
Posts: 243
Liked 131 Times on 70 Posts

This was my first home brew attempt, turned out pretty good, defiantly want to try a AG version sometime.

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Old 03-04-2013, 12:18 PM   #187
Sep 2011
Hudson, NH
Posts: 126
Liked 3 Times on 3 Posts

just bottled my version of this yesterday. i used 1/2 cup jim beam bourbon with 3 sliced up vanilla beans to make the extract and man this tasted AMAZING! i cant wait till this thing carbs up and i can give it a whirl. i think st paddys day will be the first sample but letting the majority of it age for a month or 2

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Old 03-04-2013, 12:33 PM   #188
Feb 2013
Central IL, Illinois
Posts: 491
Liked 44 Times on 20 Posts


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Old 03-04-2013, 02:22 PM   #189
Feb 2013
Central IL, Illinois
Posts: 491
Liked 44 Times on 20 Posts


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Old 03-04-2013, 05:19 PM   #190
Mar 2013
Posts: 447
Liked 74 Times on 55 Posts

I first got the homebrewing bug after trying a version of this that a friend had made. I finished my first brew 2 weeks ago (NB Irish Red) and was going to put it into secondary last night but after reading some recent posts decided against it. I know from reading that the topic can be a bit divise, but that is how I decided to proceed on that brew.

I'm now trying to decide what would be the best route for this one when I tackle it.

I have a 6 gal bucket from my NB starter kit and I bought a 6 gal Better Bottle this past weekend that I planned to use for secondary for the Irish Red (didn't realize at the time that a 5 gal would likely have been a better choice after reading about headspace, etc.).

I see two possible options based on what I have. My current line of thinking is to use the 6 gal Better Bottle for fermentation and just open it up and adding a 1/2 c. bourbon and 3 vanilla beans that I'd have soaked for a couple days when the time is right. I could also try to use the 6 gal bucket for primary and transfer to the Better Bottle for secondary and adding the bourbon and vanilla beans at that point. My understanding is that if you only plan to keep it in secondary for a couple weeks that the larger headspace wouldn't cause any big problems.

I guess my question is are there any obvious disadvantages to not racking to secondary for this particular brew? I'm trying to put aside the big question of yeast "cleaning up after itself" vs. "sitting on old yeast cake is bad", or is it impossible to remove that from the equation?

I'm also curious as to how you'd add the beans. I plan on slicing them open. Do they need to go in a mesh bag?

Sorry for the long-winded question. I read through the entire thread and didn't really see an answer. I saw that one poster had success with not transferring to secondary, but wanted to get some input from others.


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