Immerse the oak cubes in a bourbon of your choice and set aside while the beer is in primary. When primary is finished, put the cubes in your secondary vessel and rack on top. Let sit for at least a month, and then sample every few weeks until the oak flavor is to your liking. Now prepare the vanilla beans.
Cut the vanilla beans into one-inch long pieces and cut in half lengthwise. Scrape out the gunk inside and discard. Soak the beans in bourbon for a day or so to sanitize. Add to the secondary and let sit for two weeks, then bottle or keg.
This beer really benefits from long-term bottle-conditioning. Immediate tastings were positive, but six-month old bottles were outstanding. Time really allows the flavors to meld with the vanilla.
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Last Updated: 2018-11-03 14:27 UTC
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NEW Water Requirements:
Clusterfuggle Vanilla Stout
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Clusterfuggle Vanilla Stout
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