Friday, March 5, 2010

Twisted Vanilla Ale

So I started a new brew 2 days ago.  This was just going to be a simple amber with hints of Vanilla.  Well, don't brew if you have the munchies for something sweet.  Here is he basics for the boil:

  • 1/2 lb 20 Caramel Malt
  • 1/2 lb 40 Caramel Malt
  • 1/4 lb wheat 
  • 6 lbs amber malt syrup
  • 2 lbs L.D.M.E.
  • 2 lbs Belgian amber sugar
  • 1 oz Cascade hops 4.6 AA
  • 2 cups Vanilla bean slurry
I started by steeping the grains for 30 minutes at 160 degrees.  I rinsed the grain with a half gallon of  boiled water cooled to 150 degrees to extract remaining color and brought to a boil.  At boil I removed from the heat, slowly adding the two malts, vanilla slurry and sugar.  I proceeded to start the 60 minute boil at this point.  At 30 minutes I added the hops and continued the simmer.  At this point I probably should have been happy, but my nose said the balance was wrong.  I added about 6 oz of cinnamon sticks for the last twenty minutes.  

The wort has been in the fermentin' bucket fer 3 days now.  I believe this will be a wicked brew as I have had to replace the airlock twice due to blow-off!  I will rack to the secondary on Sunday and maybe just maybe I will dry hop it for more complexity.  Wish me luck!