Don't use beets, that'll be weird. The vanilla you use will determine how much to add, if you use extract do
not use the cheapest stuff you can find at the grocery store. I use Nielsen-Massey Madagascar Bourbon vanilla extract from Amazon, it's consistent and strong enough so you don't need a lot.. I have tried Ghiardelli and it came out almost grainy in the beer while Droste does not leave that grainy mouth-feel..
I've made this 7 times and it's always well received, some people have asked me to sell it to them.
Anyway, here's my recipe;
Recipe Type: All Grain
Yeast: White Labs; WLP004 Irish Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.018
IBU: 22
Boiling Time (Minutes): 60
Color: 15 SRM
Ingredients ;
Amount Item
5.5 lbs 2 Row
3.5 lbs Munich
8 oz Caramel/Crystal 120L
8 oz German Light Wheat
2 oz German Chocolate Wheat 500 SRM
1 lb Lactose
4.5 oz Malto-Dextrine
8.0 oz Cocoa Powder (Droste)
0.70 oz Northern Brewer hops (60 minute)
1 Wirfloc
Mash Profile -
Mash in 7.75 gallons @ 155 60 min
Bring to boil
Add Northern Brewer
Lactose @ 40 min
Malto-Dextrine @ 40 min
Cocoa Powder @ 50 min (add water to make a paste before adding to boil)
Wirfloc @ 55 min
Pitch @ 67F
Ferment 2 weeks @ 67 degrees F
Add 3 Tbs. Vanilla to secondary, 1 week