Vanilla Stout

[ryanator]

Hey,

I'm planning a Vanilla Stout and need some help with some questions.

1. Has anyone used vanilla sugar in a stout before? If so, how much needs to be added in order to get a mellow, vanilla taste?

2. Would 250g of dark brown sugar be a good addition to this kind of stout?

3. Is Coopers a good kit for a sweeter stout? If not, what other ones would be recommended?

4. We don't have a large range of yeasts down here. Is Safale S-04 suitable for a yeast?

Thanks guys. :beer:

 

[roach]

Hey,

I'm planning a Vanilla Stout and need some help with some questions.

1. Has anyone used vanilla sugar in a stout before? If so, how much needs to be added in order to get a mellow, vanilla taste?

Thanks guys. :beer:

[post="71590"][/post]​

According to Denny Conn and his Bourbon Vanilla Imperial Porter that in order to get the mellow vanilla taste you do the following - after the primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.

So go the vanilla beans rather than sugar as this may provide more fermentables than flavour.

May need to add more vanilla to rise above the roastiness of a stout. Doc has made a Bourbon Vanilla Imperial Porter and is a top drop by all reports.