Wolfhound180
Well-Known Member
Has anyone brewed this with vanilla beans and not extract? I have a few nice ones and was going to soak them in vodka. How does the vanilla come through?
The recipe I have calls for two weeks primary @ 62 degrees and two weeks secondary no temp listed. My basement is not heated and stays @ 58-59 degrees. Would letting it ferment at that temp be an issue?
homebrew44 said:I know this calls for 150 mash temp, is that the same temp to use for sparge?
Thanks
So I'm brewing this recipe this Saturday, and when I went to my brew shop, they were all out of the California Lager yeast! They didn't even have the white labs equivalent. SO, since this beer IS a cream ale, I just got white labs WLP080 - Cream Ale Blend. Do you think this will substantially change the flavor of the beer? I think it might work well, actually, but I am still a novice at this whole thing.
I used 2 beans in 5g of my pumkin beer and the vanilla is very noticeable, so I think you might want less than that.
Sure, super easy. Steep the crystal grains like you would any other extract recipe, then just replace the 2-row with 5.5lbs of light DME or 7lbs of light LME. That's it. Proceed from there as normal.
Well I went with 1.8, hope it works out.
Enter your email address to join: