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Posts posted by jbrons

  1. I made something very similar a while back. Instead of using the vanilla extract, since I didn't want any sort of synthetic taste, I bought madagascar vanilla beans. I cut 3 of them in half, scraped out the inside, and added the vanilla to 2 ounces of makers mark to sanitize them. After a few days of the vanilla soaking in the bourbon, I added the bourbon and vanilla to the keg after 2 weeks of fermentation, and let it dry hop for about 3 days before bottling. The vanilla taste was strong but not overpowering. Not sure how your extract turned out, but I will be using by whole vanilla beans again in the future.

  2. I tasted the one in the fridge. It was incredibly yeasty. There was definite pecan flavor with a malt character, but it was really heavily yeasty. Maybe that was the issue, maybe it wasn't done. I had kept an eye on it, and kept it at a lower temperature during fermentation. It had no head on it anymore, and a thick sediment layer was present at the bottom. It was just strange to me that they had been in bottles for 3 weeks, and all started to pop on the same day.

  3. I really hope no one else tried this recipe! I had planned on opening the first bottle next week, and I had it in the fridge. The rest were in a box in my basement awaiting the results of the first one. I came home from work yesterday to find that 3 of the bottles had exploded. I investigated the issue and had another explode. Not sure what went wrong, but I scrapped the whole batch. Thanks for all the input guys, but no go on this one.

  4. Hey all,

    Just bottled the pecan lager yesterday. I changed the procedure a bit from what I posted above, so I figured I would pass along the one actually used in case anyone wanted to make this.

    I toasted 2 cups of pecan halves in the oven at 350 on a baking sheet for about 10-12 minutes, until fragrant. I then took them out, and put them into brown paper bags to absorb all of the oils. Next, I chopped them all and threw them into a hopsack. I boiled the pecans for 60 minutes in a water/UME mixture. During the last 5 minutes, I added the hops to the boil. Finally, added in the two HMEs and poured the wort into the keg. Since I was using the lager yeast, I put the fermenter in a cooler and cycled frozen water bottles around it for 2 weeks to keep it about 60 deg. I tasted it off the tap yesterday before bottling, and the nice rich pecan taste is definitely there. Can't wait to open one of these in a few weeks!

    Thanks again for all the input everyone.

  5. Thanks for all the input guys. I am going to bottle the double ipa that's in the fermenter tomorrow, and then I will get started on this brew! After reading everyone's input, I'm going to use the bake and dry method.

    350 degrees for 15 minutes, then dry in paper bags to soak up all the oils
    350 degrees for 15 minutes, dry in paper bags
    Chop up the pecans
    350 degrees for 15 minutes, dry in paper bags
    350 degrees for 15 minutes, dry in paper bags

    Then I'm going to put them into a hop sack and boil them for 60 minutes in a water-UME mixture and add to the wort. I'll be sure to keep everyone posted on how this turns out!

  6. Wow I didn't even think about boiling them in the wort. I think that's what I'm going to try. A 30 minute boil of the pecans in a hopsack in water/UME mix and then drop the hops for a 10 minute boil and go from there. I'll let you know how it turns out! Thank you very much for the input.

  7. Hey all,

    I was about to place the order for my next brew, and I figured I would try to bounce some ideas off of everyone first. For the last two, everyone has been so helpful, but I sadly didn't ask until after the fact. So here's the plan: I want to make a nice octoberfest lager with a bit of a brown ale character to it, and I really want to incorporate pecans into the flavor.

    I was going to boil 1/2 ounce of Goldings hops in a UME of Creamy Brown for 10 minutes, then add in 2 cans of the Octoberfest Vienna Lager HME and 1/2 cup of brown sugar. I was also going to use the S-23 dry lager yeast. About a week into fermenting, I was going to toast up 4 ounces of pecans, put them into a hop sack, and soak them in bourbon for a few days to sanitize them. Finally, I was going to toss the pecans (and bourbon soak) into the fermenter with 3 days left to go, much like would be done for a dry hop. I put it together in QBrew, and it's posting a 7.2 ABV with an OG of 1.075.

    Any thoughts? Is there a better way to sanitize the nuts other than to soak them in bourbon/vodka? Don't get me wrong, I love that makers mark aftertaste on a brew, but if there were an easier way, that would be helpful.


  8. Awesome! Thanks for the heads up. This was my first time boiling in water. My last porter, someone commented that I shouldn't use the extract to boil in. I guess I'll have to wait and see how this one turns out and try boiling it in the UME next time. Gotta love experimentation, that's why this is so fun.

  9. I haven't tried either one of those. I was really motivated to make this one after having the Founder's Double Trouble Imperial IPA, the Bell's Hopslam, and the Dogfish Head 90 minute. Each of those has all the hops you'd want, but is balanced with that slight honey flavor. I'll have to track those two down though. I can't get enough IPA.

  10. I was thinking the same thing when designing it. I kept playing with QBrew, and any more than that kept throwing the numbers over the 100 IBU mark. I've had 100 IBU IPAs before, and wanted to come in just under that number. I know I could have boiled for less time and added more hops, we shall see how it comes out. This is what the boil looked like after 60 minutes (this is just hops and water, no honey or HME/UME yet)


  11. Started a new batch this morning with the two ADIPA cans I had and a leftover Golden Wheat UME (gotta love spring cleaning!). Heres the basic recipe:

    2 cans HME American Devil IPA
    1 can UME Golden Wheat
    1 ounce (2 packs) Centennial Hop Pellets
    0.5 ounce Cascade Hop Pellets
    0.5 ounce Glacier Hop Pellets
    1/2 cup clover honey
    1 pack (11 g) US-05 Dry Ale Yeast
    3 hop sacks

    1. Sanitize
    2. Bring 14 cups of water to a boil over high heat
    3. Place the Centennial Hops into the boil for 60 minutes, stirring occasionally
    4. After 40 minutes, add the Cascade hops for a 20 minute boil, stirring occasionally
    5. At 60 minutes, remove the pot from the heat and stir in the Glacier Hops
    6. Stir in the 1/2 cup of honey
    7. Stir in both of the ADIPA cans as well as the Golden Wheat
    8. Add to the fermenter (already with 4 quarts of cold water in it)
    9. Stir, adding more water to bring the batch to the 8.5 mark
    10. Add the yeast
    11. After 5 minutes, stir vigorously and cap the keg

    I am going to allow 2-3 weeks for fermentation, a week of bottle carbing, and 2-3 months of bottle conditioning. According to QBrew, it should have an original gravity of 1.075, an ABV of 7.3%, and an IBU rating of 90. I'm tentatively calling it "Hoppy Trails." Hopefully, the Golden Wheat will give it sort of a Rye IPA consistency while still allowing all the centennial hop bitterness to come through with the cascade and glacier on the back end. We shall see!

  12. Thanks again for all your help guys. I opened the first bottle last night after 5 weeks of bottle conditioning in the fridge and oh man was I happy. It starts with a subtle vanilla flavor when it immediately hits the tongue, then quickly fades into a nice dark porter. Upon swallowing, there is a nice bourbon aftertaste. It has a dark head on it and with a 7.1% abv, I'm sure it will continue to please. I would strongly recommend this recipe to anyone who likes dark beers. I'm tentatively calling it 'Vanilla Thunder'


    @jaydubwill: no, I put all four shots in with the vanilla beans and would taste a little off the tap of the fermenter keg each morning to check to see that the vanilla level was right.

  13. I just opened mine after 2 1/2 months of conditioning. They were just in my basement (approximately 65 degrees) then I put them in the fridge with two weeks to go. They came out great on my end. Best of luck!

  14. Thank you all for your help! I ended up letting it ferment for 18 days before tasting it the first time. It was quite hoppy, which is to be expected with the boil. I added two scraped out vanilla beans (madagascar-bourbon) and soaked them in four shots of Maker's Mark for 4 days and added them to the batch. Tasting every morning, after 3 days it was the perfect balance I was looking for. It has a smokey flavor, a sweet vanilla aftertaste, and a subtle hop flavor. We will see how it comes out after carbonation/conditioning, but I have high hopes for this one!

  15. Thank you guys for the input. I boiled the hops in the HME because I was hoping to infuse some of that hop flavor into the porter, but in the future I will be sure to do this in the UME. Next week it should be in stage 2 of fermentation, so I'll give it a little taste and see if it's anywhere near the profile I was hoping for. Thanks again!

  16. Update:

    Okay so I started the batch a few days ago. I ended up using:

    2 cans of the MrB Black Tower Porter HME
    1 can of the MrB Creamy Brown UME
    0.5 ounce Glacier Hops
    0.5 ounce Northern Brewer Hops
    1/2 cup honey

    I boiled the two hops in the two cans of the porter HME for 20 minutes before adding the creamy brown UME and the honey. It is fermenting now, and after two weeks I am going to add 2 vanilla beans that have been split open and are sanitizing in 4 ounces of bourbon. Daily tasting will be done to insure I hit the right amount of vanilla flavor, and then it will be bottled. Any thoughts on how long to let it condition? I was thinking 6-8 weeks.

  17. Okay, so I've done a bit of research, and here's what I'm thinking.... anyone have any input or advice?

    2 cans of the MrB Black Tower Porter HME
    1 can of the MrB Creamy Brown UME
    0.5 ounce Glacier Hops (20 minute boil)
    0.5 ounce Northern Brewer Hops (20 minute boil)

    (I put this into QBrew, and it says it would be 6.6% with a 19 IBU)

    During secondary fermentation, adding 2 vanilla beans that have been split, scraped, and soaked in a few ounces of vodka for a couple days (to sanitize).

    Bottle, Carb for a week, and allow 3-4 weeks to condition.

    Any thoughts on getting a bit of a smoke to it? I was thinking a few drops of liquid smoke in each bottle for conditioning, but I'm not sure how a vinegar based product would work.

  18. Hey all,

    I recently had Abita's 25th anniversary double dog vanilla smoked porter. It was one of the best beers I've had in a long time, and I was looking to try to create something with a similar flavor profile. Anyone have any thoughts or recipe suggestions? I would really appreciate it.


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