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Brewchez' Holiday Ale
I have no answer on the Vanilla beans, but I have a very related question about using REAL vanilla extract. Not the suff you buy at the local supermarket, but Mexican vanilla. Would using Vanilla Extract be a realistic and possibly easier alternitive?
Vanilla and Irish Ale yeast sounds like a good paring, let us know how it comes out.
Vanilla extract is definately possible, but plan to add it in secondary or at bottleing time. Extracts are very volatile, so if you add them at any point when the wort/beer is warm you'll lose most of the goodness as vapor.
Here's some thought's on vanilla......and chocolate.... http://www.maltosefalcons.com/tech/styl … porter.php
This came off the recipe for the Vanilla Porter I made and if you are using bourbon I'd just put it in there......
PROCESS NOTES
During your brew session, chop up five vanilla beans, and put them in a sealable glass bowl. Pour white rum (or another neutral sterilizing alcohol) into the bowl to just above the level of the beans. Seal the bowl and let sit during primary. Add the beans to the secondary fermenter before racking.
http://www.drydockbrewery.com/Recipes/U … fault.aspx
I would recommend beans over extract......even good extract
If you're going to use real vanilla, it should be pretty stable since it's mostly alcohol. I'd add it during secondary about 2 days before you plan to bottle. I imagine about 2 Tbl should do it for 5 gallons (try 1.5 Tbl first though.
-R
Allright, the kettle is on the boil as we speak. I modified the above recipe a touch to suit taste and batch size.I'll sample the bourbon before secondary and make the oak decision then.
6 lb DME (3 lb @ boil, 3 lb @ 40 Mins)
1.5 lb Crystal 40
1 lb Crystal 60
2 oz. crystal 120
2 oz Chocolate malt
1 tsp Gypsum @ boil
1 oz Magnum @ boil (couldn't get Nugget)
1 oz Magnum @ 45 Mins
1 tsp Irish Moss @ 45 Mins
WLP Irish Red Ale Yeast
4 oz. Oak Chips
1 Vanilla Bean
8 oz. Blended Whiskey
1/8 tsp Nutmeg
Looks pretty good!
Wow! Keep us posted.
Two Days in and it is going nuts. I don't have bread in the airlock, but the Kraeusen is up almost high enough. Smells great!
-R
nice!! can't wait to brew it up (doing it on Sat. the 22nd)
This made a great batch of beer. I altered the recipe slightly for extract syrups that I had on hand. The bourbon, oak, and slight nutmeg flavors were fantastic. I am only on batch #17, but it is the best one yet.
I brewed in mid September. I had a bottle at thanksgiving, and it was OK. Mid december it was good. end of december, early January it was phenomenal. Now, it seems to be losing some of the balance.
Everybody who has tasted this batch (even non-beer lovers) like this brew. I will make this one many more times. In fact, I do not think I can wait until the next holiday season.
Thank you for the recipe.
Sincerely
Brew&I
Thanks again for the support.
Actually, I always found it strange how the beer seems to really age for a specifc time frame, seems to peak at the same time each year. Then it clearly starts to "lose" something after that 4 month point.
At that point, just put in in the medicine cabinet and use it as mouth wash. I am trying to get the ADA on board but no luck yet.
Based on how it looks, and what I've read, this recipe is certainly on my list to brew this year....sounds very good. I'm doing a honey oak porter this weekend, so hopefully I'll get a good idea on the oak addition. I'd hate to have a full batch of liqui-trees.....
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