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Doc

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As you guys know Jayse and I have been experimenting with some big beers lately (Jayse with the Demon Ale and SSOS and myself with the Demon Ale and Arrogant Bastard clone).

So who is going to step up to the plate and give Denny Conn's Bourbon Vanilla Imperial Porter a trial ?

Step up, step up.

Doc


Denny Conns Bourbon Vanilla Imperial Porter

ProMash Recipe Printout

Recipe : Bourbon Vanilla Imperial Porter

Recipe Specifics
--------------------------------------------------------------------------------
Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 17.00
Anticipated OG: 1.087 Plato: 20.9
Anticipated SRM: 33.4
Anticipated IBU: 34.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
--------------------------------------------------------------------------------
64.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.8 1.50 lbs. Brown Malt Great Britain 1.032 70
14.7 2.50 lbs. Munich Malt(2-row) America 1.035 10
5.9 1.00 lbs. Crystal 120L America 1.034 120
2.9 0.50 lbs. Crystal 40L America 1.034 40
2.9 0.50 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------------------
0.80 oz. Magnum Whole 14.60 32.0 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 2.4 10 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
--------------------------------------------------------------------------------
WYeast 1056 Amercan Ale/Chico

Mash Schedule
--------------------------------------------------------------------------------
Mash Name :
WYeast 1056 Amercan Ale/Chico

Total Grain LBS : 17.00
Grain Temp : 63.00 F
Total Water QTS : 23.00 - Before Additional Infusions
Total Water GAL : 5.75
Tun Thermal Mass : 0.00

Step Rest Start Stop Direct/ Infuse Infuse Infuse
Step Name Time Time Temp Temp Infuse Temp Amount Ratio
--------------------------------------------------------------------------------
--------------------------------------------------------------------------------
sacc 0 60 154 154 Infuse 167 23.00 1.35

Total Water QTS : 23.00 - After Additional Infusions
Total Water GAL : 5.75 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.

Notes
--------------------------------------------------------------------------------
After primary, slit open 2 vanilla beans. Scrape the insides, chop the
pods into quarters, add to secondary fermenter, rack beer onto vanilla.
Taste periodically for the correct balance. I left the beer in secondary for 11
days. Rack to bottling bucket and add 10 ml. per pint of Jim Beam
Black Bourbon (or to your taste). Bottle, enjoy!
--------------------------------------------------------------------------------
>Denny
 

wedge

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does that mean you prime with Beam. Otherwise that is a recipe i hav been looking for. An imperial vanilla stout.

What is magnum like?
 

joecast

Eat, drink...and drink some more.
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recipie deffinitely looks interesting. cant wait to read a tasting review of this one.
joe

munich, brown and chocolate malt....tastey
 

GMK

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i would also add
some cinamon 1 teaspoon
some nutmeg 1/2 teaspoon.
 

GMK

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does doing a Golden Belgian Drake Recipe qualify
OG 1104 - 1109
FG 1020 - 1026

total grain bill
18 pound 23oz

or

Thomas Hardy Barley Wine - needs to be aged for 5 years.
total grain bill 22 pounds, 26 ounces.
Original gravity - 1125; international bitterness units - 70; 9.25% abw; 11.7% abv; shelf life - at least 26 years at 55-60F.

So what do you guys think....Do they qualify and who is going to do one first...
 

wedge

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i'll give it a go, maybe this weekend. What can i use as a bittering hop.
 

GMK

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what one are giving a go wedge...
 

Doc

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GMK said:
So what do you guys think....Do they qualify and who is going to do one first...
Need a bit more info on them there GMK.
They sound like big beers but what are your references ?
Where did you get the recipes from and where are the rest of the recipes details ?
Or are you just trying to tease use with the vital statitix (asterix quote) ?

Thought the Bitch was going to be your big beer :p

Doc
 

wedge

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Denny Conns Bourbon Vanilla Imperial Porter
I thought i might try this. I have been meaning to ask you about your Barley Wines though?

The main question is : How do you store them for the 6-12months :ph34r:
 

wedge

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I've never heard of an Imperial Porter though
 

GMK

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Nice doc

What recipe do you want - it wil take a while to type it out

or

Can fax it to you from work tommorrow...
 

wedge

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na, post the one you this is the best, perhaps in the recipe section. It would be muchly appreciated :)
 

GMK

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Ok i will type up the Thomas Hardy Barley wine

here is a link that describes the beer i am going to brew:
http://www.mythbirdbeer.com/thomashardysale.shtml

21.25# Marris Otter 2 row
1/3# British Wheat
12 oz 55L Crystal
12 oz British Amber
2 oz british peat-smoked
3/4 oz Nother Brewer (9%AAU) @ 60mins
2 1/4 oz EK Goldings (5% AAU) @60mins
1 oz fuggles @ 15mins
1 oz EK Goldings @2mins
Wyeast 10084
Dry hop 0.5 oz Fuggles & 0.5 oz EK Goldings

Mash at 150F for 90mins

rack into secondary after 5-7 Days (will leave for 2 weeks) and dry hop.

After 3 weeks in secondary - add champagne yeast (or ZINFADEL) and let ferment out and bottle when complete.

Let age for 1-5 years and serve in brandy snifters.

Whose upto brewing one for next XMAS.
 

Linz

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Dunno what the SG is of the THBW...but Ive done the Gale cooper prize old ale in the recipe section on here with a SG of 1108. got a FG of 1022. And now is the waiting game.

Got mine stashed in the stubbie in the 6 pac holder in the carton in the wardrobe of the back bedroom. And every now and then I sneak in and take a peek at the bottles
 
J

Jovial_Monk

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I have my clone of the Gale Prize Old Ale (fromt he CAMRA recipe book) in my wooden keg, been there 3 weeks now, will bottle next weekend. Hopefully a slight souring has occurred

The bottles will need to age a year or so.

My Russian Imperial Stout is still in the ageing keg, about 10 months old. That will likewise be bottled soon and the bottles stashed away for at least a year.

however, if we are having a big beer exchange happy to send in one of those

Jovial Monk
 

Andrew

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rack into secondary after 5-7 Days (will leave for 2 weeks) and dry hop.

After 3 weeks in secondary - add champagne yeast (or ZINFADEL) and let ferment out and bottle when complete.
YES! You MUST use the Zinfadel on this one, Ken. :p :D :D
Cheers!
 

Doc

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Doc said:
So who is going to step up to the plate and give Denny Conn's Bourbon Vanilla Imperial Porter a trial ?
Due to the overwhelming response for a guniea pig ( :( ) I will be giving this a go this weekend.
Will let you know how it turns out in due course.

Here is the metric version of the recipe I'll be doing.

Beers,
Doc

Imperial Vanilla Bourbon Porter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 59 Max Clr: 177 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.60 Wort Size (L): 23.60
Total Grain (kg): 8.85
Anticipated OG: 1.087 Plato: 20.97
Anticipated EBC: 60.3
Anticipated IBU: 40.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.76 L
Pre-Boil Gravity: 1.074 SG 18.02 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
64.9 5.75 kg. JWM Traditional Ale Malt Australia 1.038 7
9.1 0.80 kg. TF Brown Malt UK 1.033 200
14.1 1.25 kg. JWM Light Munich Australia 1.038 20
9.1 0.80 kg. JWM Caramalt Australia 1.036 56
2.8 0.25 kg. JWM Chocolate Malt Australia 1.032 750

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
27.00 g. Chinook Pellet 12.20 38.7 60 min.
16.00 g. Goldings - E.K. Pellet 4.50 1.7 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.15 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP002 English Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 8.85
Water Qts: 24.50 - Before Additional Infusions
Water L: 23.18 - Before Additional Infusions

L Water Per kg Grain: 2.62 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 29.10 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

Notes
-----

After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla.

Taste periodically for the correct balance. I left the beer in secondary for 11
days. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon (or to your taste).
:(
 

jayse

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Your insane Doc. :blink:
Does this mean you'll have to clean some bottles' or are you insane enough to keg this beast? :chug:
My next big beer will be a double batch of the demon with some mods including the yeast 'cj' raves about, wyeast 1026. I have used 1026 in four beers so far and in the fermentors it is proving to be a very good yeast.
Then after that demon ale batch the next big beer will be my first barley wine.
Unlike the THBW GMK posted i'll take darrens lead and go 0.g 1.100 with 100% pale malt with cascade to 100ibu with wyeast 1056.
I would like some of that kirin malt for it i think, if anyone knows where i can get it as that sounds similar to the old AMC mega lager malt.

Cheers jayse
 

Doc

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jayse said:
Your insane Doc. :blink:
Does this mean you'll have to clean some bottles' or are you insane enough to keg this beast? :chug:
I'll be kegging it :p
Insanity level fast enchroaching on 100 % :huh:

If I keep up with these big beers the lowest alcohol beer on tap at my place will be 6.4% B)

Then I could maybe cut back my drinking to a couple of pints a night :chug:

Doc
 

jayse

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Holly cow, you are up there amoung the most insane. :blink.
It will be easy to keep to 2 pints a nite as you will be fast asleep soon after that or to drunk to stand up and get another. :lol:


Jayse
 

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