Vanilla Coffee Porter

[rich]

To pasteurize, you just boiled it for a while?

Don't boil it. Just as with your mash you'll extract tannins above 170. I shoot for 165 for 15-20 minutes. HTST (high temp short time) pasteurization requires 161.5 for at least 15 seconds.

Also, do be aware that coffee beans have a lot of oils in them, so it may affect head retention.

[Mr.Cheese]

[quote="linuxelf"]I just picked up 12 vanilla beans on eBay for 7 bucks[/quote]

at that price cant you grow your own?!

Mr Cheese
(the real cheese)

[linuxelf]

I just picked up 12 vanilla beans on eBay for 7 bucks

at that price cant you grow your own?!

Mr Cheese
(the real cheese)

From what I understand of vanilla beans, they're labor intensive to grow. At any rate, even if I could grow them, I couldn't grow them between now and when fermentation is finished (heh)

12 beans for 7 bucks is considerably better than the price at the grocery, 12 bucks for 2 beans.

[Who is John Malt?]

From what I understand of vanilla beans, they're labor intensive to grow. At any rate, even if I could grow them, I couldn't grow them between now and when fermentation is finished (heh)

12 beans for 7 bucks is considerably better than the price at the grocery, 12 bucks for 2 beans.

I like to toss 2-3 fat, juicy ones into the food processor along with a couple of cups of sugar, grind up, and pour it back through a screen to hold back the big bits. Great for any recipe needing vanilla and sugar like cookies, oatmeal, etc.