Split the vanilla bean, scrape out the seeds, and chop the casing. Add the paste and casing to a small jar and cover with vodka, about 1 ounce. Let this steep for one week. This is called a tincture. The alcohol extracts all the flavor from the vanilla bean for a more expressive profile in the beer.

If using vanilla extract: Use 2 ounces of pure vanilla extract per 5 gallons of beer. The extract will give you a nice vanilla profile but not as fresh and bright as the whole bean.

Adding pectin to the boil, in the form of apple puree, is a great hack to ensure your beer has a permanent haze and a thicker body. Core and peel 5 Granny Smith apples (per 5 gallons of beer) and puree in a food processor. Add the puree with 10 minutes of boil left.

Chill to yeast pitching temperature, 68F (Ferment at 68-70F)

Add first dry hop addition at high krausen, usually after 1 or 2 days

When signs of fermentation stop in the secondary fermentor, add the second dry hop, fruit puree, and vanilla bean tincture. Allow the fruit to fully ferment, at least 3 days.

Optional: If desired, swap flaked coconut in secondary with 2-3 drops of coconut extract per bottle