Need tips for brewing a vanilla stout!

[Miles_1111]

I have brewed chocolate stout and it tastes OK. Now I plan on brewing a batch of vanilla stout. Just wondering what to add to get the vanilla flavour and when to add, by how much? Also any other tips for a good vanilla stout? Like does it need a cream mouthfeel? Thanks.

 

[VikeMan]

I make a lot of stouts, big and small, with vanilla. I slice vanilla beans lengthwise, chop each half into 3-4 sections, and add them in secondary for about 3 days. I've used 1, 2, or 3 beans per 5 gallon batch. One is pretty subtle. Three makes a borderline vanilla bomb. Depending on how long you think the beer will be around, you might want to go heavy, because it's a flavor that does fade with time.

FWIW, I usually use Madagascar beans from Beanilla, which are pretty high quality. YMMV.

 

[Steveruch]

Extract or all-grain?

 

[Miles_1111]

I make a lot of stouts, big and small, with vanilla. I slice vanilla beans lengthwise, chop each half into 3-4 sections, and add them in secondary for about 3 days. I've used 1, 2, or 3 beans per 5 gallon batch. One is pretty subtle. Three makes a borderline vanilla bomb. Depending on how long you think the beer will be around, you might want to go heavy, because it's a flavor that does fade with time.

FWIW, I usually use Madagascar beans from Beanilla, which are pretty high quality. YMMV.

Thanks. More questions for details:
1. Do you just chop the slice in to several sections? Why not cut it open and get the seeds inside and add the seeds?
2. How about add them into boiling or first fermentation?
3. If add in secondary, do you sanitize them and how?
Cheers.

 

[hottpeper13]

My favorite way is to rack to a freshly emptied barrel.

 

[VikeMan]

1. Do you just chop the slice in to several sections? Why not cut it open and get the seeds inside and add the seeds?

As I said, I do chop each sliced half into 3-4 sections. That makes it "open." Some people scoop out the paste/seeds. I used to, but don't bother anymore, partly because I haven't found it to make a noticeable difference and partly because I "dry bean" in a secondary (keg) that I purge with CO2 after adding the beans (before adding the beer). It makes for less bits "flying around" in the keg during the purge, or at least I imagine so. I also "cage" the bean bits in a keg dry hop cage (often along with coffee beans).

2. How about add them into boiling or first fermentation?

My rule of thumb for most flavor additions is "the later the better." e.g. if you add vanilla beans to the boil, the boil will smell awesome. But everything you can smell is leaving the wort. Primary would be better, but aromas can still blow off.

3. If add in secondary, do you sanitize them and how?

I spritz the beans with star san solution before slicing and chopping.

 

[Miles_1111]

Extract or all-grain?

I do all grain. I cannot get extract at the place I live...

 

[Miles_1111]

As I said, I do chop each sliced half into 3-4 sections. That makes it "open." Some people scoop out the paste/seeds. I used to, but don't bother anymore, partly because I haven't found it to make a noticeable difference and partly because I "dry bean" in a secondary (keg) that I purge with CO2 after adding the beans (before adding the beer). It makes for less bits "flying around" in the keg during the purge, or at least I imagine so. I also "cage" the bean bits in a keg dry hop cage (often along with coffee beans).



My rule of thumb for most flavor additions is "the later the better." e.g. if you add vanilla beans to the boil, the boil will smell awesome. But everything you can smell is leaving the wort. Primary would be better, but aromas can still blow off.



I spritz the beans with star san solution before slicing and chopping.

I heard people usullay soak the beans in vodka for several days before adding the "solution" in the secondary, because beans have vegetable oil which is bad for beer. Why you "dry bean"? Is that what you mean by "dry bean"?

 

[VikeMan]

I heard people usullay soak the beans in vodka for several days before adding the "solution" in the secondary, because beans have vegetable oil which is bad for beer. Why you "dry bean"? Is that what you mean by "dry bean"?

Dry Beaning is like Dry Hopping. The beans are added directly to the beer. The reason I do it that way is so that I don't have to add vodka (or other sprits) to the beer. I don't buy the idea that making a tincture with vodka would somehow avoid whatever fats/oils are in the bean. If alcohol in the beer extracts them, then so would vodka. But I'd be willing to look at any evidence to the contrary.

 

[Miles_1111]

Dry Beaning is like Dry Hopping. The beans are added directly to the beer. The reason I do it that way is so that I don't have to add vodka (or other sprits) to the beer. I don't buy the idea that making a tincture with vodka would somehow avoid whatever fats/oils are in the bean. If alcohol in the beer extracts them, then so would vodka. But I'd be willing to look at any evidence to the contrary.

How about using vodka or burben whiskey not for extracting the fat/oil, but for extacting the flavour from the bean seads?