Vanilla extract ?

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Vanilla extract ?

Postby cyto » Sat Dec 01, 2001 6:28 pm

I was thinking of making a Porter or Nut Brown Ale with vanilla extract for additional flavoring. Has anyone tried this and if so how much should be used for a 5 gal batch?
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sounds good

Postby dartedplus » Sun Dec 02, 2001 4:50 am

I've used some in a black forest stout that I made. I used about 3 teaspoons and could not taste it. I'd say try 3 tablespoons. good luck
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home made vanilla extract (FYI)

Postby firstbrew » Mon Dec 03, 2001 7:30 am

with the high cost of vanilla extract a buddy of mine told me how to make it.
he is a chef and said that by taking "one vanilla bean and dropping it into
a 750ml bottle of vodka wait a month or two and you have pure vanilla extract.
havent tried this yet, there is probably more info on the web somewhere. Just thought
I would share my 2cents. Good luck, it sounds tastey. F.B.
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I've Tried

Postby andytv » Mon Dec 03, 2001 5:52 pm

I've added vanilla and amaretto to a dunkel weizenbock in the past, I tasted the wort as I added to determine how much to add. I seem to remember thatthe vanilla became discernible at about 5 tbs per 5 gal. One thing to consider is to toss a vanilla bean into the boil, check the flavor through the boil and remove when you are happy w/ the taste. The good thing about vanilla is that it is not an overpowering flavor, if you overdo it, it won't be so bad. Can't say the same about some "stout spices" like nutmeg and clove. Be careful w/ these.
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Thanks All

Postby cyto » Tue Dec 04, 2001 2:01 am

When I do this I will put it in the database.
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