Vanilla

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I’ve only used once, and that was to an imperial stout, later this month I plan on brewing a chocolate porter with some distinct vanilla character, so I’d like to revisit this addition. Thoughts on when to add vanilla, how much and what type to use. Extract or whole bean? Is Madagascar whole bean better than Indonesian whole bean? Add to boil, primary, or bottling bucket? Last time I added tsp of cooking extract to the bottling bucket and it was OK, but I’m not content this is the best way to go.

I’m not an expert nor do I have experience with this but I did spend about 2 hours researching this for my latest imperial stout. I went with madagascar whole vanilla beans at the local Co-Op. Paid $10 for two beans

After all of the reading, I ended up just slicing the beans open and adding them to a gallon ziplock with medium charred white oak spirals and about 10 ounces of Blanton’s single barrel bourbon.

I heard keep it in there for a week and then dump the entire thing in the keg. I’m going to use a mesh hop bag, boil the bag, then put the beans and spirals in there and then put that in the keg for 4 weeks and dump the bourbon in the keg as well. This is what I ended up doing after researching. The recipe is a 13% RIS with a hint of chocolate, crystal malts and some smoked malts.

So that’s all I have for you....I’ve heard of guys putting extract in the boil or just in the primary.

I recently added three split beans to the BK for 15 minutes and didn’t very much vanilla in the beer, but it smelled great during the boil.

You need alcohol to get the most flavor from vanilla. The boil is a waste. Find done bourbon you like, and soak them in that. Add to the keg.

The best experience I’ve had from a vanilla addition was a cask of foreign stout with about 12 split beans added to it. Fantastic and fresh vanilla profile. Boiling will just kill the aromatics. Adding post fermentation is ideal. And a booze soak isnt really necessary. As to wood additions, I was at a talk with a cooler a year ago and he commented that at about 6 weeks you’ll get maximum penetration into the wood

Originally posted by Unclerudy
You need alcohol to get the most flavor from vanilla. The boil is a waste. Find done bourbon you like, and soak them in that. Add to the keg.

exactly this

My vanilla porter (abt 7% abv) uses two beans (for 5gal) split, scraped, and chopped soaked in just enough vodka to cover for a week. Dump the whole lot into secondary with the solids in a bag and let it sit for two weeks. Quite noticeable vanilla flavor but not over the top.



I have just dumped extract from trader joe’s in a keg and it wasn’t quite the same - flavor not as integrated as above.



Costco has a good deal on beans, but I think you have to buy like 10+ of them in a package. Penzy’s is a good source for beans too without getting ripped off.

Originally posted by robrules
My vanilla porter

I thought you only brewed beer-flavored beer, brah?

We cut whole beans into 1" links and add to secondary.

Originally posted by Unclerudy
You need alcohol to get the most flavor from vanilla. The boil is a waste. Find done bourbon you like, and soak them in that. Add to the keg.

Unless you also want the bourbon flavor, I’d go with vodka. What you’re making is a tincture.

Originally posted by HornyDevil

Originally posted by robrules
My vanilla porter

I thought you only brewed beer-flavored beer, brah?

It’s a Christmas time special. Haven’t made it in about 3 years though.