BigD
See this post in HBD today re how much vanilla.
Date: Sat, 04 Dec 2004 13:57:30 -0700
From: Bob Devine <bob.devine at worldnet.att.net>
Subject: link of the week - vanilla
Earlier this week, I wrote a quick survey of the commonly
available vanillas for cooking. Rob Moline prompted me
to dig deeper on the subject for us homebrewers.
Vanilla Porters are increasingly popular from craft brewers.
Several craft brewers make one. Vanilla appears in other
styles too -- stouts, cream ales,
Okay, so how much vanilla to add?
In HBD #4458, Matthew Riggs reported that a full vanilla
bean in a 1-gallon test batch was overwhelmingly vanilla-y.
These recipes used from 1, 4 and 6 beans per 5 gallons.
http://www.angelfire.com/pa/beerandweather/van.html
http://www.weaselbreweries.com/recipes/surprise.html
Two tablespoons:
http://www.thebrewpub.com/homebrew/vanilla.html
Three tablespoons:
http://www.skotrat.com/skotrat/recipes/ale...recipes/46.html
Would a vanilla stout use more? This one has one bean:
http://www.beermakerforum.com/showthread.php?t=104
And this one has only 1-1/2 teaspoon
http://www.skotrat.com/skotrat/recipes/ale.../recipes/9.html
But a blueberry stout has two beans?
http://www.glidemagazine.com/5/columns90.html
On the lighter side, this cream ale uses 3 tablespoons
http://www.brew-monkey.com/recipes/html/vanilla18.htm
Or maybe 1-1/2 pounds ... for somewhat more than 5 gallons
http://www.flatbranch.com/beers.asp?68
So, after all that the "right amount" is still unclear.
I'd suggest start with a low amount, one bean or one
tablespoon. Too much vanilla can be cloying.
If you do experiment, let us all know!
BTW, a vanilla taste in beers that don't have an added
is likely due to the breakdown of barley cell wall
material and other phenolic compounds.
Getting ready for the "Twelve Beers of Christmas"...
Bob Devine
Riverton, UT