Adding vanilla to milk stout

[Brewski221]

Ok so i have four very fresh (still greasy) vanilla beans . Madagascar variety. I am looking for a pronounced vanilla flavor. The best i can compare the intensity im looking for is Atwater Vanilla Java Porter. I would assume that would be considered a "Strong" vanilla flavor but not sure. I plan on splitting the beans length wise and adding 4 oz of vodka in closed mason jar and letting sit at room temp for around three days shaking them once a day. Then i plan on adding them to the secondary and letting it sit for around a week and then bottling. Any Suggestions would be welcome. thanks ahead.

 

[timrox1212]

No suggestion just wanted to say I love vanilla java porter. It like me favorite beer. As far as the vanilla flavor what you described is how I add vanilla to my beers and they come out good so far.

 

[BigFloyd]

I plan on splitting the beans length wise and adding 4 oz of vodka in closed mason jar and letting sit at room temp for around three days shaking them once a day. Then i plan on adding them to the secondary and letting it sit for around a week and then bottling. Any Suggestions would be welcome. thanks ahead.

Sounds fine to me.

 

[Culln5]

When you split the vanilla bean do you also scrape the seeds out? If so, do you discard them or add them to your alcohol soak?

George

Sent from my XT1080 using Home Brew mobile app

 

[brauscjm]

sounds good, i did pretty much the same

 

[Jayhem]

I used just 2 whole vanilla beans in a stout once and it was a nice flavor. For a strong flavor I'd use 4-5 beans in 5 gallon batches. I soaked my beans in bourbon because bourbon pairs well with vanilla anyway. Use seeds and all! the flavor is largely in the seeds.

 

[kmind]

I used just 2 whole vanilla beans in a stout once and it was a nice flavor. For a strong flavor I'd use 4-5 beans in 5 gallon batches. I soaked my beans in bourbon because bourbon pairs well with vanilla anyway. Use seeds and all! the flavor is largely in the seeds.

When did you add this to the brew? During secondary fermentation?

Thanks!

 

[Jayhem]

When did you add this to the brew? During secondary fermentation?

Thanks!

Yes. I primary fermented for 3 weeks and then racked to secondary over the soaked beans. Split the beans in half lengthwise for increased flavor extraction. I don't know if this is true but a local brewery I asked about their Vanilla Stout said you have to let the beer secondary on the vanilla beans for no less than 3-4 weeks to extract all the flavor.

 

[Brewski221]

Well i went with all four beans that i had. I split them longways just through the top half ( not splitting the bean into two long sections), left the guts in then spread them open to expose the seeds. I then cut them in three sections ( only so they would fit in my four oz mason jar). I added the split sections to the jar and covered to the top with around 4 oz of vodka. So far they have been sitting in the jar for two days. the smell is almost perfume like which is making me nervous. I got a little on my hand when i cracked the jar open and as time passed the smell dissipated and smelled more like natural vanilla. Im hoping it does the same in the beer once it dilutes. I also think that the vodka brings out the vanilla faster then if you would just rack on top of them in the secondary.