Vanilla beans for 1 gallon

[TK-6393]

I've done the search function and I've found "how many beans for 5 gallon batches" threads everywhere calling for 2 beans. Does this mean I can reduce it by a fifth and get good flavors in a one gallon batch? So, one half of a bean? Is that going to be enough for the stout I am putting it in?
Also, there is a huge discrepancy in the amount of time the beans should soak in bourbon. All threads I have read have the time frame ranging from 24 hours to one month. Anyone have a bit of clarity on these two issues? Thanks.

 

[RedlegEd]

I've done the search function and I've found "how many beans for 5 gallon batches" threads everywhere calling for 2 beans. Does this mean I can reduce it by a fifth and get good flavors in a one gallon batch? So, one half of a bean? Is that going to be enough for the stout I am putting it in?
Also, there is a huge discrepancy in the amount of time the beans should soak in bourbon. All threads I have read have the time frame ranging from 24 hours to one month. Anyone have a bit of clarity on these two issues? Thanks.

Hi. I think 1/2 bean (split - scraped or not) soaked in 2-4 oz bourbon would be plenty in 1 gallon (depending on your taste preference.) As for the soak time, many people soak to kill any bugs (so you could use Vodka as well,) but I'm guessing you're after the contribution of the bourbon, so the longer, the better. I used to start soaking mine when I put my porter/stout into the fermenter, so it was all ready to go when I racked to secondary. Because of the inconsistent flavor contribution of beans, I've stopped using them, and now just add natural vanilla extract (4-5 tsp/5 gal) along with 10-12 oz bourbon in my keg, and rack onto it. Hope this helps. Ed

 

[morbster]

I would stick one bean in 4oz of bourbon for a week. When you are ready to toss it in, pour in 2oz of the liquid. Then top off the now half-full container with another 2oz for future use.

If you put the whole 4oz of bourbon, you will be adding significant alcohol to your beer. It would increase your ABV by 1.25%.

From my experience, the bourbon had a huge vanilla aroma after about 3-4 days of soaking. I let it sit for a few more days before putting in my vessel.

 

[TK-6393]

Okay, he's my plan. Put half of a scrapped bean into 2-4 ounces of bourbon for 2 weeks while my stout sets on the cherries. On bottling day, I'm gonna place about 2 ounces of the bourbon into the bottling bucket. Mix it all up and bottle. Sound like it might work?

 

[RedlegEd]

Okay, he's my plan. Put half of a scrapped bean into 2-4 ounces of bourbon for 2 weeks while my stout sets on the cherries. On bottling day, I'm gonna place about 2 ounces of the bourbon into the bottling bucket. Mix it all up and bottle. Sound like it might work?

I think that's a good plan, but go with 4 oz to soak. That gives you the option of tasting what's in your bottling bucket with the 2 oz, and if it's not strong enough, keep adding until you get there (or you use the entire 4 oz.) Ed


ETA: If you're after the vanilla flavor, you may want to go ahead and put in a full bean, which gives you more flavor with less bourbon.

 

[TK-6393]

Also, do I need to treat/camden tab my cherries if they are a one pound bag of frozen fruit from the supermarket?

 

[morbster]

Yes, you will need to treat them. A vodka soak or something should be fine.