General recipe question

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Johnman1971

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I'm disgustingly new so please bare with me when I ask this simple for you but mind numbing for me. This is a recipe found in the recipe section under porters and my question is about the vanilla bean additive. The recipe reads:

Ingredients
Amount Item Type % or IBU
11.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 64.7 %
2.50 lb Munich Malt (9.0 SRM) Grain 14.7 %
1.50 lb Brown Malt (65.0 SRM) Grain 8.8 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.9 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.9 %
0.75 oz Magnum [14.00%] (60 min) Hops 29.1 IBU
1.00 oz Goldings, East Kent [5.00%] (10 min) Hops 5.0 IBU
2.00 items Vanilla Bean (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

The second from last is what I'm focusing on. It then reads:

Notes:
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.

What I am asking is simply what this is. I have not yet seen this odd ingredient in a recipe so far. I'm thinking of trying more simple recipes but I really love porters. Oh, and what's with the SRM?? Thanks for any input on this!
 
So first off you soak the whole beans in some vodka for an hour or so to sanitize. Then proceed as described.

The reason for periodic tasting is because vanilla beans if left too long can be over powering. Pull the beer off when the taste is a bit stronger than desired as it will mellow

SRM is a color standard used in brewing so each grain lists the color contribution


Sent from the Commune
 
It's perfectly fine to skip the vanilla addition and just make it as a regular porter. If you want to go for it though I agree with duboman, soak in a little vodka.
 
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