seandamnit
Active Member
- Joined
- Apr 13, 2013
- Messages
- 29
- Reaction score
- 9
- Recipe Type
- All Grain
- Yeast
- San Diego Super Yeast
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.078
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- Black as Sin
- Primary Fermentation (# of Days & Temp)
- 21 days
- Tasting Notes
- Brings out your inner basic *****
Hey kids,
This is my first recipe that's entirely my own, and I'm really pleased with the result. Concept was pretty straight forward, I had the name before I even had a recipe: a Vanilla Pumpkin Spice Latte that'll keep you warm all winter. Tis the season for pumpkin spice everything, after all.
White Girl Wasted
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Grain:
12.5# - 2-Row
2.0# - Flaked Barley
1.5# - Pale Chocolate
0.5# - Roasted Barley
0.5# - Midnight Wheat
Hops:
0.8oz - Magnum (60min)
1.0oz - Golding (30min)
Extras:
1.0# - Lactose (10min)
2tsp - Pumpkin Spice (1min)
2 - Fresh Madagascar Vanilla Beans (7 days)
8oz - Medium Roast Coffee Beans (Cold Brew, Add at Bottling)
Used San Diego Super Yeast, but any clean yeast would do. Vanilla beans were cut up and soaked in vodka for 1 week before dumping the whole thing in the bucket. Coffee was coarsely ground and cold brewed, then added at bottling to taste. Also, you notice that I didn't add pumpkin to this...I don't feel that pumpkin contributes positively to a beer. Blasphemy, I know, but don't let my preferences stop you from adding it if you choose to give this a try.
My impressions:
Exactly what I was looking for. This thing just tastes like a cool Christmas morning. The vanilla and pumpkin spice compliment each other really well...I'm surprised I haven't seen any commercial examples using this combo yet...and the coffee brings it all together. I don't have the palate to tell you about all the subtleties going on here, but on a scale of "Not Good" to "Good", I'd give this a "Good".
What I'd like to do different next time:
--I was concerned with how powerful the coffee taste would be when competing with the spice and vanilla, so I decided to cold brew it and add at bottling to taste. Not a necessary step, next time I will steep the beans for 4 or so days in the beer directly.
--Add a little more pumpkin spice. It's subtle right now, and I'd like it to be a bit more obvious
--Split batch with and without coffee. Tasting at bottling convinced me that the vanilla and pumpkin spice combo alone deserves to be highlighted. I'd like to use this combo in more recipes as well...it's that good.
If this concept interests you enough to dedicate a brew day to it, let me know. Enjoy!
This is my first recipe that's entirely my own, and I'm really pleased with the result. Concept was pretty straight forward, I had the name before I even had a recipe: a Vanilla Pumpkin Spice Latte that'll keep you warm all winter. Tis the season for pumpkin spice everything, after all.
White Girl Wasted
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Grain:
12.5# - 2-Row
2.0# - Flaked Barley
1.5# - Pale Chocolate
0.5# - Roasted Barley
0.5# - Midnight Wheat
Hops:
0.8oz - Magnum (60min)
1.0oz - Golding (30min)
Extras:
1.0# - Lactose (10min)
2tsp - Pumpkin Spice (1min)
2 - Fresh Madagascar Vanilla Beans (7 days)
8oz - Medium Roast Coffee Beans (Cold Brew, Add at Bottling)
Used San Diego Super Yeast, but any clean yeast would do. Vanilla beans were cut up and soaked in vodka for 1 week before dumping the whole thing in the bucket. Coffee was coarsely ground and cold brewed, then added at bottling to taste. Also, you notice that I didn't add pumpkin to this...I don't feel that pumpkin contributes positively to a beer. Blasphemy, I know, but don't let my preferences stop you from adding it if you choose to give this a try.
My impressions:
Exactly what I was looking for. This thing just tastes like a cool Christmas morning. The vanilla and pumpkin spice compliment each other really well...I'm surprised I haven't seen any commercial examples using this combo yet...and the coffee brings it all together. I don't have the palate to tell you about all the subtleties going on here, but on a scale of "Not Good" to "Good", I'd give this a "Good".
What I'd like to do different next time:
--I was concerned with how powerful the coffee taste would be when competing with the spice and vanilla, so I decided to cold brew it and add at bottling to taste. Not a necessary step, next time I will steep the beans for 4 or so days in the beer directly.
--Add a little more pumpkin spice. It's subtle right now, and I'd like it to be a bit more obvious
--Split batch with and without coffee. Tasting at bottling convinced me that the vanilla and pumpkin spice combo alone deserves to be highlighted. I'd like to use this combo in more recipes as well...it's that good.
If this concept interests you enough to dedicate a brew day to it, let me know. Enjoy!