bleppek
Active Member
I will be getting the cream ale kit from northernbrewer today, and had a question about maybe adding a little bit of vanilla to the taste. This will only be my 3rd batch so I'm still very new to the process (still waiting for my first batch to bottle condition ). I do use a 5 gallon secondary for all my beers, so I could add something then.
What would be the easiest way to get just a hint of vanilla taste to this batch? All suggestions are appreciated. Here is what the kit contains:
Specialty Grains
0.75 lbs. Gambrinus Honey Malt
0.25 lbs. Dingemans Biscuit
Fermentables
6 lbs. Alexander's Pale
Boil Additions
1 oz. Mt. Hood (60 min)
1 oz. Willamette (1 min)
Yeast
Wyeast #1338 European Ale Yeast. From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation: high. Apparent attenuation: 67-71%. Optimum temperature: 62-72.
What would be the easiest way to get just a hint of vanilla taste to this batch? All suggestions are appreciated. Here is what the kit contains:
Specialty Grains
0.75 lbs. Gambrinus Honey Malt
0.25 lbs. Dingemans Biscuit
Fermentables
6 lbs. Alexander's Pale
Boil Additions
1 oz. Mt. Hood (60 min)
1 oz. Willamette (1 min)
Yeast
Wyeast #1338 European Ale Yeast. From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation: high. Apparent attenuation: 67-71%. Optimum temperature: 62-72.