Miles_1111
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- Joined
- Mar 5, 2017
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I tried to brew a 10L ( 2.5 Gallon ) batch vanilla stout by soaking one 16cm length Madagascar vanilla bean in 100ml vodka for a week before adding the extract solution in the wort 5 days before bottling. Of course I cut open the vanilla bean and let the seeds to be exposed and chopped the whole bean into 5 small sections, then putted them into vodka.
I was expecting a quite obvious vanilla taste in the beer, however, after 3 weeks in the bottle it turned out to be almost none vanilla taste but quite noticeable chocoloate flavour. Since I used 2.7% chocolate malt, 2.7% of pale chocolate malt, 6.7% black roaster barley and 5.35 special B, I guess the strong chocoloate flavour covered the vanilla taste? If so, what should be a reasonbale recipe for a vanilla stout? Thank you.
I was expecting a quite obvious vanilla taste in the beer, however, after 3 weeks in the bottle it turned out to be almost none vanilla taste but quite noticeable chocoloate flavour. Since I used 2.7% chocolate malt, 2.7% of pale chocolate malt, 6.7% black roaster barley and 5.35 special B, I guess the strong chocoloate flavour covered the vanilla taste? If so, what should be a reasonbale recipe for a vanilla stout? Thank you.