How many vanilla beans to make a vanilla bomb?

[Rob2010SS]

How many vanilla beans would you use in a 12.5 gallon batch of 1.105 OG Imperial Stout to make a vanilla bomb?

I've seen a previous post where @VikeMan stated that 3 beans in a 5 gallon batch was damn near a vanilla bomb. I'm looking at using 10 beans in a 12.5 gallon batch which is the equivalent of 4 beans in a 5 gallon batch. Will that get me there?

Trying to get the vanilla potency that Goose Island had in their 2018 BCBS Vanilla variant.

 

[Jag75]

I used 4 beans in an orange cream IPA and needed more vanilla . That was a 5g batch. I will probably double it next time.

 

[Snuffy]

I used 4 beans in an orange cream IPA and needed more vanilla . That was a 5g batch. I will probably double it next time.

Do you split the beans, scrape out the sticky stuff, and then put bean and stuff in there, or what?

 

[Jag75]

Do you split the beans, scrape out the sticky stuff, and then put bean and stuff in there, or what?

Yes

 

[IslandLizard]

I've seen a previous post where @VikeMan stated that 3 beans in a 5 gallon batch was damn near a vanilla bomb.

It depends much on the quality of the beans. Some are just much more fragrant than others.
Many of us soak them in a jar with vodka or better, higher proof Everclear, for a few weeks, then add the potion and bean pulp and pieces to the beer.

 

[day_trippr]

"42", of course...

Cheers!

 

[Rob2010SS]

Is the higher proof spirit the key? like if you soak in everclear vs vodka, does it make a difference?

I was thinking to enhance the vanilla-ness, soaking in a marshmallow vodka or something along those lines. The effect would probably be minor, no?

 

[IslandLizard]

Is the higher proof spirit the key? like if you soak in everclear vs vodka, does it make a difference?

I was thinking to enhance the vanilla-ness, soaking in a marshmallow vodka or something along those lines. The effect would probably be minor, no?

I'd like to think one would get better extraction from soaking in higher % alcohol.
I'm quite I've read that herb/spice liquors such as Amara, Beerenburg, and Jägermeister are steeped in much higher ABV, then cut at bottling.