14 replies to this topic

[ColdAssHonky]

I'm making some vanilla extract with the scrapings from inside vanilla beans and vodka. After reading some threads about cold steeping dark grains in water and adding to mash or boil, it got me thinking. Can you grind dark grains, steep in vodka and add the strained solution to the secondary? The reason I'd want to do this would be to impart the color and as little of the roasty flavors as possible. My concerns would be extracting overly harsh tannins, etc.Has anyone tried this or know why this would be a bad/good idea?

[Slainte]

I'm not sure the pH of vodka, but that would be my concern. It's worth a shot, but add the extract to a glass of beer first to test it out.

[MtnBrewer]

Why not just use Sinamar?

[Slainte]

Why not just use Sinamar?

Yeah good point. That works very well.I'd like to add to my original post that I don't think this will turn out good at all. I didn't convey that well enough.

[denny]

Why not just use Sinamar?

That's the best idea. I can't think what you'd gain by using vodka over the cold steeping method, anyway.

[ColdAssHonky]

That's the best idea. I can't think what you'd gain by using vodka over the cold steeping method, anyway.

My only thought would be that I wouldn't be adding this to the boil so vodka would make a more sanitary(ish) solution than plain water.

Edited by MyBeerPants, 05 May 2009 - 01:08 PM.

[ColdAssHonky]

Why not just use Sinamar?

No real reason except that 4oz of Sinamar runs for $10.50 (at Northern Brewer).

[Genesee Ted]

I think that even if you tried this you would still get the roasty flavors of the malt. As far as the cost goes, for the effect you want you will spend more on grain and vodka than sinimar, or at least close. Plus, that bottle of sinimar can be used more than once.

[ColdAssHonky]

I'll tell y'all what. I'll try it with enough to dose a pint of pale ale and report back! I have some Carafa III and cheap vodka on hand.

Edited by MyBeerPants, 05 May 2009 - 03:00 PM.

[denny]

No real reason except that 4oz of Sinamar runs for $10.50 (at Northern Brewer).

It's about $3 at my LHBS in Eugene, IIRC.

[dmtaylor]

Sorry if this is a hijack, but...Does Sinamar have any flavor? If so, is it most similar to a light dose of black malt, or is it roasty like roasted barley? If it does have any roastiness, I'm tempted to try it on my next brown ale or porter instead of at least a portion of the dark grains. I have had occasional issues with dark beers being astringent or just plain off, even though I batch sparge less than 168 F and don't have pH problems. It might have possibly been chlorine in the past, but I sure would like to alleviate any concerns at all. I do use Campden now, have for the past year or so, and haven't had any chlorophenol issues since, but I also haven't made any real dark beers since either.Thanks,

[dondewey]

Just don't use cinnabar...

[MyaCullen]

Just don't use cinnabar...

[Genesee Ted]

Sinimar has no flavor affect on the beer from what I understand. It only darkens it.

[ChefLamont]

The other part of the "why" equation is you have to consider what you are going after and its solubility. The reason we use alcohols for a lot of the extracts is because the flavor compounds that we are after dissolve much better in alcohols than water. My guess is that it could work, but I bet you would get more flavor than you bargain for and underwhelming results. However, dont let me discourage you. Please try it and report back.