Using Vanilla beans in a porter

[Koryb]

Thinkg about using Vanilla beans in a porter extract, do you think it would be better if I just dropped the bean in whole? Or split it first? Was thinking about using one bean in the last 10 minutes of the boil, then adding one to the fermenter, and letting it sit in primary for 3 weeks. What do you think? What would be your reccomendations?

 

[Golddiggie]

Split the bean, scrape the insides (use the back of the knife) and toss it all in. Using it during the boil will give you something VERY different than using it once fermentation has finished. It all depends on what you're looking for.

If you drop the bean(s) in post fermentation, it will work to augment flavors already there (not giving you actual 'vanilla' flavor). If you drop it in during the boil, you'll extract the vanilla flavors into the brew.

The one time I used vanilla in a brew, I dropped it in post fermentation. I probably moved it off too soon (it was my third batch brewed) so it didn't do much (left it there for maybe 10 days). IF I add any again, I'll leave the batch on it for a solid month (or more).

BTW, you can get vanilla flavors by using toasted oak in the batch, post fermentation. Look up the flavors given by different toast levels of oak...

 

[brewingbryan]

Thinkg about using Vanilla beans in a porter extract, do you think it would be better if I just dropped the bean in whole? Or split it first? Was thinking about using one bean in the last 10 minutes of the boil, then adding one to the fermenter, and letting it sit in primary for 3 weeks. What do you think? What would be your reccomendations?

I just bottled a chocolate-vanilla porter myself. I threw in 3 ounces of bakers chocolate at 60 minutes which I hope will give it a good smell and then racked on two vanilla beans in the secondary for 7 days. The smell was definitely of vanilla, but not too much.

As mentioned, I split two beans in half and let them soak in vodka for 24 hours. I found a pack of 5 Madagascar beans on Amazon for $5 or $6 bucks, so I put the rest in the freezer to use later.

 

[Golddiggie]

I've found that pale chocolate malt gives a real nice chocolate flavor to a brew (better than just chocolate malt, that's more bitter)...

As for freezing vanilla beans, BAD idea...

Q: How should I store my gourmet vanilla beans?

A: Vanilla beans should be stored in a closed, but not air-tight, container in a cool, dry, relatively dark place. Do not store vanilla beans in the refrigerator or freezer! (The cold will dry them out and may promote a particular type of vanilla mold.) The important thing is that the temperature be relatively constant and that air circulate a bit (unless they are vacuum packed, in which case you can keep them that way until use). If you do store them in an air tight, sealed container, we recommend opening it every couple of weeks or so to let the air circulate a bit.

See more FAQ's on vanilla beans here

 

[brewingbryan]

Ha. Just pulled them from the freezer and will hope for the best on reuse.

Many thanks!

 

[Golddiggie]

I have about 8-10 (forget exactly how many, but it was about 2oz) premium Madagascar vanilla beans sitting in a pint of Skyy vodka turning into extract. I read it takes about six months for the process to be complete, so I have a few months still to go. It's pitch black now, which didn't take too long.

Instructions on making your own vanilla extract can be found here...