Vic Case Swap 2011- Xmas In July - Recipe Thread

[Golani51]

Nah, it's added post primary fermentation. You can either do it on beans in the secondary, or since I used extract, I just added it with the priming sugar at bottling time (and I didn't do a secondary).

1. So you added 100g (or in this case 100mL) vanilla extract? Would you equate this to boiling a nice sized single vanilla bean for a couple minutes and then adding to secondary?

2. How long was primary fermentation for you?

3. How long did you do secondary fermentation?

4. How much honey do you end up using in this recipe (approximately)?

Answer these questions and I will leave you in peace.
Thanks mate,

R

 

[bnaujok]

1. So you added 100g (or in this case 100mL) vanilla extract? Would you equate this to boiling a nice sized single vanilla bean for a couple minutes and then adding to secondary?

2. How long was primary fermentation for you?

3. How long did you do secondary fermentation?

4. How much honey do you end up using in this recipe (approximately)?

Answer these questions and I will leave you in peace.
Thanks mate,

R

1. Not sure how much vanilla bean would get the desired flavour - maybe google it


2. 2 weeks.

3. Didn't.

4. Have no idea, just generously drizzled the pumpkin. A lot was left behind on the tray.

 

[Golani51]

1. Not sure how much vanilla bean would get the desired flavour - maybe google it


2. 2 weeks.

3. Didn't.

4. Have no idea, just generously drizzled the pumpkin. A lot was left behind on the tray.

Are you saying that at bottling you added 100mL of vanilla extract (Ie two bottles) to the brew?

 

[bnaujok]

Are you saying that at bottling you added 100mL of vanilla extract (Ie two bottles) to the brew?

Sounded like you were going to use actual vanilla bean pods.


Yep (was one bottle actually - make sure you get the one without preservative - it'll probably kill the yeast), used natural vanilla extract. There's a double concentrated 50mL bottle in the supermarket as well as a plain 100mL bottle.

 

[Golani51]

Sounded like you were going to use actual vanilla bean pods.


Yep (was one bottle actually - make sure you get the one without preservative - it'll probably kill the yeast), used natural vanilla extract. There's a double concentrated 50mL bottle in the supermarket as well as a plain 100mL bottle.

Amazing. I would have thought it would be too strong but.......................I guess I'll have to take your word for it...it was delicious!!

I have a bunch of very high quality pods, but would end up spending bug bucks trying to replicate 2 bottles of essence.

 

[Yob]

Probably time I fessed up on this recipe, as stated before though, and this is my disclaimer, I dont have any notes for this brew, it was a stock filler as my supplys at the time were non existent due to moving house.. the only notes that I have are hops I used (I keep a list on a blackboard in the laundry of the hop additions so SWMBO knows what she is drinking)... it says

Amarillo/Cascade (no amounts on the blackboard but presume a 50/50 split... maybe) 25-30g is my guess..

I am going to assume it was a kits and bits not an extract brew (like the one I made for the swap... but that one I deemed not good enough and replaced it with this-un)

additions would have been in the order of (probably)

CPA Can as a base
150g Carapils
200g Crystal Malt (60)
150-200g Dry Wheat malt
400g DME
300-500g Dex (completely unsure)
Amarillo/Cascade blend

Its pretty much the bog standard stock filler when I need something quick..

 

[Wolfy]

Its pretty much the bog standard stock filler when I need something quick..

What yeast did you use? My guess was was Coopers yeast.

 

[Yob]

What yeast did you use? My guess was was Coopers yeast.

Would have been fresh packet US-05 at that time Wolfy, havnt done a coops starter for a little while actually... would have been fermented low, from memory I was trying to nail a decent lacing head with that one and was happy with the result.. actually I tell a lie...

coopers yeast (packet) probably went in at the end of the boil/pasturising :unsure: as nutrient.. so I guess I did use them to a degree..

Glad you enjoyed though
:icon_cheers:

[edit] added :unsure:

 

[Yob]

[edit] added :unsure:

said blackboard doesnt have alot of info, I sometimes do a 15/0 min addition but pure speculation and cannot be certain if I did or amounts.

<_<

 

[Hoser]

11C-English Brown Ale-Northern English Brown Ale
Date Brewed: 7 May 2011
Date Packaged: 30 May 2011


Recipe Overview
Actual Volume Of Finished Beer: 19.00 l
Actual OG: 1.053 SG
Actual FG: 1014
Actual ABV: 5.2 %
Actual IBU: 15.1 IBU
Actual Color: 9.1 SRM
Mash Efficiency: 70.0 %
Actual Fermentation Temp: 20 degC


Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 1.100 kg 25.5 % 1.1 In Mash/Steeped
US Special Roast Malt 0.340 kg 7.9 % 5.7 In Mash/Steeped
US Victory Malt 0.230 kg 5.3 % 2.1 In Mash/Steeped
UK Light Crystal 0.230 kg 5.3 % 3.3 In Mash/Steeped
UK Brown Malt 0.110 kg 2.6 % 2.1 In Mash/Steeped
Extract - Light Dried Malt Extract 2.300 kg 53.4 % 2.3 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
UK Golding 6.5 % 34 g 23.8 Loose Pellet Hops All Of Boil
UK Golding 6.5 % 14 g 2.0 Loose Pellet Hops 5 Min From End


Other Ingredients
Ingredient Amount When
Yeast Nutrient 2 g 10min


Yeast
Wyeast 1028-London Ale


1tsp calcium chloride

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: Single Step Infusion (67C/152F)

Step Type Temperature Duration
Rest at 67 degC 60

 

[scott_penno]

Recipe: Choco-lot Stout 25L - 2011-05-15

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.57 L
Estimated OG: 1.051 SG
Estimated Color: 50.8 EBC
Estimated IBU: 29.0 IBU
Brewhouse Efficiency: 95.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Pale Malt, Maris Otter (Simpsons) (2.5 EBCGrain 56.18 %
0.60 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 13.48 %
0.40 kg Oats, Flaked (2.0 EBC) Grain 8.99 %
0.35 kg Brown Malt (128.1 EBC) Grain 7.87 %
0.30 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 6.74 %
0.25 kg Crystal (Joe White) (141.8 EBC) Grain 5.62 %
0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 1.12 %
50.00 gm Goldings, East Kent [4.80 %] (75 min) Hops 24.6 IBU
3.00 gm Columbus (Tomahawk) [14.50 %] (75 min) Hops 4.5 IBU


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 4.45 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
10 min Protein Rest Add 8.36 L of water at 68.6 C 60.0 C
60 min Saccrification Add 7.43 L of water at 74.4 C 66.0 C
10 min Mash Out Add 7.43 L of water at 98.4 C 75.6 C