Vanilla extract is a flavoring derived from vanilla beans, which are the pods of orchids from the genus Vanilla. The extraction process involves soaking the beans in alcohol, which draws out the aromatic compounds. This results in a concentrated liquid that can elevate the taste of various dishes and beverages, including stouts.

Adding vanilla to stout can enhance the beer's rich, roasted flavors. The sweetness of vanilla complements the chocolate and coffee notes typically found in stouts, creating a harmonious blend that is both complex and satisfying. However, it's essential to use the right amount to avoid overpowering the beer.

For a 5-gallon batch, you will need:

Base Malts:

9.5 lbs 2-row base malt
6 oz roasted barley
4 oz black patent malt
4 oz chocolate malt
4 oz roasted wheat

Hops:

1 oz Glacier hops (60 minutes)
0.5 oz Challenger hops (60 minutes)
0.5 oz Cascade hops (60 minutes)

Yeast:

Safale US-05 or similar

Vanilla:

2 Grade B vanilla beans (to be added in secondary fermentation)

Mash the Grains:

Mash at 152°F for one hour, then sparge with 180°F water to collect about 6 gallons of wort.

Boil the Wort:

Bring the wort to a boil and add all the hops. Boil for 60 minutes.

Cool the Wort:

After boiling, cool the wort quickly to around 70°F and transfer it to your fermenter.

Pitch the Yeast:

Add the yeast to the cooled wort and seal the fermenter.

Fermentation:

Allow primary fermentation to occur for about 7-10 days.

Add Vanilla:

After primary fermentation, slice the vanilla beans lengthwise and scrape the seeds into the secondary fermenter along with the husks. Rack the beer on top of the vanilla beans.

Secondary Fermentation:

Let the beer sit for 2-4 weeks in the secondary fermenter, allowing the vanilla flavors to infuse.

Packaging:

Once the desired vanilla flavor is achieved, package the beer as you would normally, aiming for around 2-2.5 volumes of carbonation.

Not all vanilla extracts are created equal. For the best results, opt for high-quality vanilla extract or Grade B vanilla beans. Extracts can vary significantly in flavor intensity and quality, so it’s worth investing in a good brand.

If you’re unsure about how much vanilla to use, start with a smaller amount. For instance, you can add a few drops of vanilla extract to a small sample of your stout to gauge the flavor before committing to a larger batch.

When using vanilla, less can be more. A small amount can enhance the beer without overwhelming it. As a rule of thumb, start with 1-2 teaspoons of extract or one vanilla bean per 5-gallon batch and adjust based on your taste preferences.

Brewing a vanilla stout can be a rewarding experience that results in a rich, flavorful beer perfect for colder months. By using high-quality ingredients and following this guide, you can create a delightful brew that showcases the wonderful flavors of vanilla. Whether you're a seasoned brewer or just starting, this vanilla extract stout recipe will surely impress your friends and family. Cheers to your brewing success!