Adding Chocolate and/or Vanilla to a Bourbon Barrel Stout

[KLUTCH]

I have a Stout in the Primary right now and will be adding 4 oz. of Bourbon soaked oak chips when it hits the Secondary, but was wondering if it would be a good idea to add Chocolate and/or Vanilla as well. Would if be too many flavors? I feel like they all compliment each other well. Any suggestions would be appreciated.

Recipe:

Steep
12 oz. Chocolate Wheat
12 oz. Victory
8 oz. Carapils
8 oz. chocolate malt
6 oz. 80L
4 oz. roasted barley

Boil
8 lbs Extract
@ 60 minutes 1 oz. Nugget
@ 20 Minutes 1/2 oz. US Northern Brewer
@ 10 Minutes 1 oz. Challenger
@ 1 Minutes 1/2 oz. US Northern Brewer

 

[Hello]

Nope. I added vanilla to mine as well. Vanilla beans. 3 of them.

 

[KLUTCH]

That was my next question, how much Vanilla and chocolate should I add? Sounds like 3 vanilla beans should do the trick.

 

[heckler73]

I split my last batch into 2 secondary's. 1/2 with whisky oak chips and the other half with whisky oak chips and one vanilla bean that was split and quartered.

Buy a vanilla stout and try it - my buddy asked the same, and I told him to do this. he didn't like the vanilla, so didn't do it. Well worth a can of microbrew.

 

[bdknuc2]

I just did almost the same type beer with bourbon soaked oak chips and added one-half vanilla bean. I cut slits all the way down each side of the bean and stuck in into the secondary. You can take samples and let it sit until you have the taste you are looking for. Remember, you can always add another vanilla bean but if you overdo it you can't take any away!!!

 

[KLUTCH]

ok, what about chocolate?

 

[bdknuc2]

I've added unsweetened cocoa but to a different beer. You could always try it that's the beauty of home brewing!! I think it may be too much but for a 5 gal batch I think I've seen amount around 5 ounces but that was added at flameout of the boil. Not sure about adding to the fermenter!!

 

[KLUTCH]

I had a buddy do a chocolate cherry stout where he added the cherry and chocolate to the secondary that turned out great. Since I am already adding the bourbon soaked oak chips I figured it would be a good time to add chocolate and/or vanilla.

 

[KLUTCH]

One other question, my LHBS recommended primary fermentation for 7-10 days and then to add another strain of yeast (Nottingham) to the secondary and let it sit for three weeks. I haven't done a beer that required pitching yeast in the secondary as well. Any thoughts?

FYI - my initial yeast was Wyeast Northwest Ale 1332 and OG was 1.075

 

[RainyDay]

Bourbon and vanilla go great together (bourbon has vanilla character from vanillin anyway). Chocolate and vanilla go great together. So the 3 together are great to my palette. Cocoa powder will work at this point, but it may be messy. If you do it, go light, and dissolve in boiled water (you can always add more). Cacao nibs are an idea, but the flavor isnt as strong and has a little more bitterness.

Dont repitch yeast unless you're letting it sit for 6+ months in the secondary; there's plenty of yeast. I normally let my bugger beers sit for 2 weeks in the primary before transferring, but a stable gravity reading for 3 days (or on Monday and Thursday) will let you know fermentation is done. I wouldnt touch it before 7 days though.

 

[bren2426]

I'm making a similar beer a Scottish ale wee heavy and I plan on soaking on bourbon oak chips in secondary for about a week then transferring to age for about 6 months or until I like the flavor. Question is about the yeast re pitch. You said not to pitch in secondary unless it's sitting for 6 months. Is that something I need to do and what is the reasoning. O.g was 1.070 and final is 1.004 and I plan on kegging when done. So is there really any need to re pitch. Thanks.

 

[zdbrown1]

Nope. I added vanilla to mine as well. Vanilla beans. 3 of them.

Did you soak the beans in bourbon to sanitize them before adding them to the secondary?

 

[Hello]

Did you soak the beans in bourbon to sanitize them before adding them to the secondary?

Yes but also because it was a bourbon porter. It is darn delicious too, I just took a sample.

 

[KLUTCH]

Bourbon and vanilla go great together (bourbon has vanilla character from vanillin anyway). Chocolate and vanilla go great together. So the 3 together are great to my palette. Cocoa powder will work at this point, but it may be messy. If you do it, go light, and dissolve in boiled water (you can always add more). Cacao nibs are an idea, but the flavor isnt as strong and has a little more bitterness.

Dont repitch yeast unless you're letting it sit for 6+ months in the secondary; there's plenty of yeast. I normally let my bugger beers sit for 2 weeks in the primary before transferring, but a stable gravity reading for 3 days (or on Monday and Thursday) will let you know fermentation is done. I wouldnt touch it before 7 days though.

How many ounces of cocoa powder do you think would do the trick?

Also, wouldn't the yeast start to die after 6 months and affect the flavor?