• 2nd place SHV Category at the 2012 St. Louis Happy Holidays Homebrew Competition
• Voted best overall beer by attendees at the 2012 KC Nanobrew Festival
One of my favorite beers to brew. I enjoy the vanilla flavor and aroma that comes from real Madagascar vanilla beans. The trick to this one is to let it age. I've always left it in the secondary for at least 3 weeks. I like an extra punch of vanilla and that seems to do the trick. If you don't like vanilla as much just dial back the time it sits on the beans.
Kalonoro's are small in stature, with long flowing beards, eyes that glow like coals, and feet that point backward, the kalonoro live deep in the Madagascar forest, where they occasionally appear at hunters' campfires.
Fermentables
36% - English Maris Otter
4.25
38
3
Mash
36% - Rahr 2-Row Pale
4.25
34
4
Mash
7% - English Medium Crystal
0.875
34
50
Mash
6% - Flaked Barley - US
0.75
32
2
Mash
4% - English Chocolate Malt
0.5
24
375
Mash
4% - Belgian Aromatic - BE
0.5
36
26
Mash
4% - Special B - BE
0.5
30
180
Mash
2% - English Black Malt
0.25
25
500
Mash
Hops
Willamette
3
Pellet
Boil
30 min(s)
5
44.8
Yeast
Wyeast American Ale 1056
75%
Other Stuff
Vanilla Bean
5
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash at 156F for 60 Minutes
2.Sparge with 2 steps of 168F water
3.Primary 10 days
4.Secondary 3 weeks on Vanilla Beans cut into 1/4" pieces
5.Keg and carb at 12 psi for 14 days
6.Get ready to make another batch because it will go quick.
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