Using Vanilla Beans

[dhelegda]

I'm making a Holiday Ale and I'm going to be using whole vanilla beans. It's going to be a 5 gallon amber ale base, I want a hint of vanilla, as I'm adding cinnamon and nutmeg the last few minutes of the Boil. How many vanilla beans should I add? And should I crack the beans? I'm going to soak the beans in vodka to sanitize. Thanks!

 

[stonebrewer]

I would use about a half ounce of beans. Split them, scrape them, and dump everything into the mix. I wait until fermentation has started and do not bother with the vodka, but that should work okay as well. Good luck!

 

[dhelegda]

I would use about a half ounce of beans. Split them, scrape them, and dump everything into the mix. I wait until fermentation has started and do not bother with the vodka, but that should work okay as well. Good luck!

Why not bother with the vodka?

 

[day_trippr]

Good question.
I would not skip the vodka treatment...

Cheers!

 

[stonebrewer]

The vodka is to keep strange beasties out of your beer. I have never soaked them and always dumped them after fermentation took off. I had no issues, but if you are being extra careful, it can't hurt and is probably good practice.

 

[dhelegda]

How long after adding the beans would you wait to crash your brew. My fermentation is complete.

 

[Bauzer]

I made a vanilla roggenweizen and used 2 vanilla beans soaked in vanilla vodka. They were split, scrapped, cut and scored with paste and all soaking for about a day, then thrown in to the fermentor. Was my first beer ever, and can't recall when I put them in, but I think I put them in right away. I let them sit in there the 2 weeks of fermentation and I barely got any vanilla notes. It may just have been too suble to notice, but I think because I threw them in at the start of fermentation, i blew off a lot of the aroma notes.

This time around, I'm going to put them in near the end of fermentation and make sure they sit about 2 weeks, though I will likely also be tasting it this time around to find that perfect note.

If anything, that's what I would recommend. Whatever you toss in, check on the flavor every few days until you get what you are looking for.

 

[Denny]

Good question.
I would not skip the vodka treatment...

Cheers!

It's unnecessary and can add alcohol heat. I add vanilla beans post fermentation. The alcohol content and low pH protects the beer.

 

[Pangaia]

I bet a full pint of vodka wouldn't even add heat. Much less the 4 oz needed to soak beans

 

[day_trippr]

I never skip sanitizing post-fermentation additions as by that point I have too much invested and I don't believe the alcohol content in most beers is truly antibiotic.

Hell, some bugs thrive on ethanol and make a total mess in the offing...

Cheers!

 

[skraeling]

I'm making a Holiday Ale and I'm going to be using whole vanilla beans. It's going to be a 5 gallon amber ale base, I want a hint of vanilla, as I'm adding cinnamon and nutmeg the last few minutes of the Boil. How many vanilla beans should I add? And should I crack the beans? I'm going to soak the beans in vodka to sanitize. Thanks!

Another option is make a tea with it.

A la... The Holiday Ale thread

 

[Denny]

I bet a full pint of vodka wouldn't even add heat. Much less the 4 oz needed to soak beans

You would lose that bet. I've tried it.