HELP! Vanilla bean and lactose

Discussion in 'Homebrewing' started by CaptainQuint, May 6, 2015.

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  1. CaptainQuint

    CaptainQuint Initiate (0) Apr 23, 2014 Massachusetts

    So I am in the beginning stages of crafting a recipe for a stout and wanted to know about what would happen if I put a vanilla bean into the lactose, let it sit for a long period of time and then add the lactose to the boil. Will the lactose take on the vanilla flavor and will that flavor then be present in the end product?

    The idea came from putting vanilla bean into sugar and using that sugar in my coffee. Will I get the same effect with lactose and boiling or should I just add the vanilla bean into the fermenter?



    3 gal boil
    2 gal top off
    5 gal total.
    Extract, partial mash (steeping grains)
    Primary and secondary carboy.


    Thanks!
     
    #1 CaptainQuint, May 6, 2015
  2. tkdchampxi

    tkdchampxi Pooh-Bah (2,473) Oct 19, 2010 New Jersey
    Pooh-Bah

    I have to assume you are starting with powdered lactose (if not then disregard my comments).

    If so, what benefit do you think you will receive by adding vanilla flavoring to the lactose rather than adding a vanilla bean to the fermenter/ boil. I just don't foresee the lactose drawing very much flavor from a vanilla bean.

    Even if adding a vanilla bean to sugar, then adding the sugar to your coffee provided a noticeable vanilla flavor in your coffee... there is A LOT more liquid in a batch of beer than a cup of coffee. I don't imagine that the vanilla bean in lactose powder method will add very much vanilla flavoring to your beer at all unless you use way more vanilla bean than you would ever normally need for brewing beer.
     
    #2 tkdchampxi, May 6, 2015
  3. CaptainQuint

    CaptainQuint Initiate (0) Apr 23, 2014 Massachusetts

    Very good point! What I thought might happen is that if the powdered lactose were able to take on some vanilla flavor then it might add a bit more vanilla flavor to the beer than what I would get if I only added vanilla bean to the fermenter. I plan on using 1 to 2 pounds of lactose in this particular beer.
     
    #3 CaptainQuint, May 6, 2015
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    My guess would be that any vanilla flavor imparted to the lactose would be undetectable in the beer.
     
    #4 VikeMan, May 6, 2015
  5. jmward21

    jmward21 Initiate (0) Dec 2, 2014 Ohio

    The best use is to split the bean and scrap the seeds. Add the beans and seeds into a small container and cover with bourbon or vodka (I use vanilla vodka). Soak for a few days and add into the fermentation bucket. I know most people here are against secondaries, but for a this recipe I would. With that much lactose you will have a lot of trub. I would add the beans into the secondary. You can dump the entire mixture into the bucket/carboy. I've also used pure vanilla extract and had good results.
     
    #5 jmward21, May 7, 2015
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    If lactose is properly dissolved, how much will come out of solution and settle out as trub? My guess would have been something very close to none. I haven't noticed, but wasn't really looking for, any extra trub with my milk stouts.
     
    #6 VikeMan, May 7, 2015
  7. jmward21

    jmward21 Initiate (0) Dec 2, 2014 Ohio

    Maybe so. I've made a couple of extract milk stouts and both have had lots of trub. Maybe the extract is the biggest reason, but it seems a lot more than normal. The whole "secondary debate" can be saved for another thread, but the method for adding vanilla works for me.
     
    #7 jmward21, May 7, 2015
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