Vanilla

[DocDriza]

Hey guys,

A coworker of mine just gave me a bottle of fresh vanilla beans, and homemade vanilla extract. My desk smells so awesome. Does anyone have a good extract brewing recipes to utilize this vanilla and vanilla extract? I looked on Beer Smith, and I'm not quite sold on those yet, even though I know how to convert the AG recipes to extract.

Thanks in advance for the help.

 

[unionrdr]

I used two scraped, chopped & soaked vanilla beans in a robust porter last winter. It was good, but the vanilla flavor does dissipate with time.

 

[unclebrazzie]

Vanilla, imho, is a spice that should not be noticeble unless pointed out. Very much like a good brandy-cream sauce, in which the brandy should be the mystery ingredient rather than the obvious star. Put it this way: if people sniff your beer and immediately go "Ah! Vanilla!" then you've used too much

Vanilla also gives in impression of full-bodiedness so you can either use it to emphasise the mouthfeel of an already full-bodied beer, or else compensate for a slightly too-thin beer. It'll never make thin beer seem creamy, but it can emphasise the body if it's there to begin with. Stouts, porters and browns would be good starts, and in spiced/mulled quad, vanilla will really become the mystery guest.

Dry-vanilla-ing works fine too, but makes it harder to control the dosage.

 

[unionrdr]

Not noticeable is fine in baking & whatnot. But in beer, it should provide another bit of flavor imo. But not overpower it. I soaked the scraped & chopped beans in plain vodka during primary. Then strained it into the priming solution.

 

[DocDriza]

Do you guys have a suggestion on a recipe? Specifically for extract brewing?

 

[passedpawn]

It's an extract recipe with some steeping grains.

Denny's Bourbon Vanilla Imperial Porter


I make vanilla ice cream with my own vanilla extract and the innards of several beans. Let me know if you need more info. Here's a thread regarding that: Foodie Challenge! What is passedpawn making?

 

[DocDriza]

It's an extract recipe with some steeping grains.

Denny's Bourbon Vanilla Imperial Porter


I make vanilla ice cream with my own vanilla extract and the innards of several beans. Let me know if you need more info. Here's a thread regarding that: Foodie Challenge! What is passedpawn making?

for the Whirlfloc, is the .5 a half tablet? is that something that is necessary?

 

[passedpawn]

for the Whirlfloc, is the .5 a half tablet? is that something that is necessary?

Not necessary. Whirlfloc is irish moss. If added in the last 5 minutes of the boil, it will help all the crap fall out of your beer when it cools. It has no effect on flavor.

Eventually, though, the beer will clear itself. And, it's a very dark beer, it won't matter much.

I add a whole tablet, but that's more than necessary. I'm not taking the time to cut them in half.

 

[DocDriza]

I have been wanting to make a Christmas ale. Does it make sense to to add some vanilla bean? Based off what was said in earlier posts, I can boil it for 5-10 minutes and maybe keep it in a secondary.

 

[unionrdr]

Sure. Christmas ales typically have vanilla & spices in them. I never boiled the beans, but I guess you could?

 

[DocDriza]

Sure. Christmas ales typically have vanilla & spices in them. I never boiled the beans, but I guess you could?

So when would you recommend adding the vanilla beans?

 

[unionrdr]

After preparing the beans, Soaked them in a couple ounces of plain vodka in the small jar they came in during primary fermentation at room temp. I then strained the liquid into the priming solution to add to the beer. Looking back at how tiny the beans are, mixed with the paste inside the beans, I'll use a coffee filter to strain them out next time.

 

[HumulusHead]

I bought two large beans. Slit them open and scraped all the insides into a small jar. I also put the shells into the jar too. I then covered the beans with vodka and let sit for a week. I then dumped that whole jar, skins beans and all, into a secondary. Let it sit for 2 weeks then kegged.

This was for a oatmeal stout and the flavor was exactly what I was looking for.


Sent from myPhone

 

[DocDriza]

I bought two large beans. Slit them open and scraped all the insides into a small jar. I also put the shells into the jar too. I then covered the beans with vodka and let sit for a week. I then dumped that whole jar, skins beans and all, into a secondary. Let it sit for 2 weeks then kegged.

This was for a oatmeal stout and the flavor was exactly what I was looking for.


Sent from myPhone

What does the vodka do? Why not just add them to the secondary?

 

[unionrdr]

The insides of the beans are mostly paste & need to be dissolved in some kind of alcohol. Beer wouldn't be enough & it'd go to the bottom.

 

[HumulusHead]

What does the vodka do? Why not just add them to the secondary?

You are essentially making vanilla extract at this point. Possibly a stronger flavor than vanilla extract since your adding the beans too. Idk tho. Might me easier to add vanilla extract, but I had good luck with this method


Sent from myPhone

 

[DocDriza]

You are essentially making vanilla extract at this point. Possibly a stronger flavor than vanilla extract since your adding the beans too. Idk tho. Might me easier to add vanilla extract, but I had good luck with this method


Sent from myPhone

I could use some extract, I just wanted to utilize the beans someone gave me.

 

[DvlDg29]

I know this thread is a couple of weeks old, but I'm currently waiting on a chocolate cherry stout currently bottle conditioning so I don't know the results yet. For what it's worth, I split 5 beans and soaked them in a small amount of vodka. I then put them in the secondary with the cherry purée. Shooting for a dessert beer for the holidays.

Has the OP done his brew yet? Would like to hear his experiences.

Semper Fi
Tom

 

[DocDriza]

I have not done anything with the vanilla yet. I did put a little in some bonbon just to see what would happen though. But no brew.

 

[Travestian]

I've used full beans scraped and soaked in rum before with good results. I always pitch the whole mixture into the primary after fermentation is done without straining. I originally got the beans because they have a better aroma and flavor than store bought vanilla extract.

 

[DocDriza]

I've used full beans scraped and soaked in rum before with good results. I always pitch the whole mixture into the primary after fermentation is done without straining. I originally got the beans because they have a better aroma and flavor than store bought vanilla extract.

So you wait a few weeks to add the vanilla? I have an apple pie ale that is going on its third week of fermentation, and thinking of adding the small Bourbon/vanilla mixture to it. The Bourbon/vanilla mixture has been sitting for about a month. Any objections as to why that is NOT a good idea?

 

[k_alebrewer]

The beans must be crushed so that maximum flavor and volatile oils are utilized. You can add some during flame out and later on during secondary. Soak them in vodka overnight when you add them to secondary. This two step process will give you a subtle vanilla flavor and aroma.
Preferably, keep IBU under 20 otherwise hops will mask the vanilla flavor.

Best used for Stouts and Porters.
Happy Brewing !

 

[DocDriza]

The beans must be crushed so that maximum flavor and volatile oils are utilized. You can add some during flame out and later on during secondary. Soak them in vodka overnight when you add them to secondary. This two step process will give you a subtle vanilla flavor and aroma.
Preferably, keep IBU under 20 otherwise hops will mask the vanilla flavor.

Best used for Stouts and Porters.
Happy Brewing !

Its rated to be 3 IBU's its only about an ounce of Bourbon with one vanilla bean cut in quarters. I may take a gravity reading of my apple pie ale today and add the mixture in its last week of fermentation. The Bourbon I used was that last little bit I had of Knob Creek.

 

[Travestian]

So you wait a few weeks to add the vanilla? I have an apple pie ale that is going on its third week of fermentation, and thinking of adding the small Bourbon/vanilla mixture to it. The Bourbon/vanilla mixture has been sitting for about a month. Any objections as to why that is NOT a good idea?

That's pretty much what I would do. You could strain it with a coffee filter if you wanted but all of the solids in your tincture will just go to the bottom anyways and not make it into any of your bottles/keg.

The other thing you can do with the tincture is add it at bottling time. When you go to bottle do everything like you normally would. Then pull a 12oz sample from the bucket. Add bits of your tincture in amounts using a dropper or a ml flask/container until you like how it tastes. Then multiply how much you added by 50 and put that much of the tincture into the bottling bucket. Mix very slowly to prevent oxidation and then bottle.

 

[DocDriza]

I talked with a Brewer friend of mine and I decided against adding it. There is only a small amount of bourbon. Thanks for all the suggestions guys.