stout, sweet stout, vanilla, extract
Source: email@example.com, r.c.b., 3/22/95
I remember seeing a question here while lurking around a few weeks ago asking
about vanilla or vanilla bean use in beer. This weekend (3/18), I bottled a
sweet stout in which I added vanilla extract.
An official tasting hasn't happened yet - I usually wait 10 days to 2 weeks
before trying the first. However, when I bottled, the hydrometer sample was
very good but lacking the vanilla odor and taste I was expecting. My palate
isn't great, but my wife also couldn't detect a vanilla odor and only a very
faint vanilla taste.
I think the amount of vanilla was appropriate, but I think the vanilla
should be added after the primary fermentation has been complete. This
would keep the odor from being scrubbed out of the beer.
I'm partial to sweet stouts anyway, so I know I'll be very happy with this
beer. It has a simple somewhat sweet flavor, with enough roast barley taste
and a very dark color to let you know this is a stout.
Ingredients: (for 3-1/2 gallons)
- 3 lbs M&F dark dry malt extract
- 1 lb M&F light dry malt extract
- 10 oz medium crystal malt
- 4 oz roast barley
- 2 oz black patent
- 2 tablespoons vanilla extract
- 3/4 oz Kent Goldings (5.8% AA) whole hops
- Wyeast Irish Ale
All hops boiled for sixty minutes - don't need hop odor getting in the way
of the vanilla. Vanilla extract was added after the boil was finished while
cooling the wort. Fermented at about 68F for ten days in five gallon
glass carboy (no racking this time - laziness got the better of me!) and then
bottled. OG - 1.054; FG - 1.012 (a bit lower then I expected).