Fat Bastard
Brew Cvlt Doom
- Joined
- 11/8/11
- Messages
- 914
- Reaction score
- 226
Or can get from the LHBS.
Original recipe from Brew365:
Bourbon Vanilla Imperial Porter ::: 1.079/1.017 (6 Gal)
Grain Bill (70% Efficiency assumed)
13 lb.- 2-Row Pale Malt
2.5 lb. - Munich Malt (15 L)
1.5 lb. - Brown Malt
1 lb. - Crystal Malt (120L)
1/2 lb. - Crystal Malt (40L)
1.25 lb. - Chocolate Malt (edited - Thanks Denny)
Extras :
Kentucky Bourbon (Jim Beam, Knob Creek, etc.)
Real, Whole Vanilla Beans (Extract just won't do)
Oak Chips or Cubes
Hop Schedule (37 IBU)
1 oz - Magnum Hops (60 min)
1/2 oz - E.K. Goldings (10 min)
Yeast
White Labs California Ale Yeast (WLP001) - 1800 ml starter
Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68° Add Vanilla Beans after primary - rack 7 to 14 days
Add Bourbon at bottling (1 to 1.75 cups - don't overdo this!)
Infuse Bourbon beforehand with Oak Chips/Cubes if you want.
My recipe:
Vanilla Bourbon Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 7.700
Total Hops (g): 60.00
Original Gravity (OG): 1.078 (°P): 18.9
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol by Volume (ABV): 7.97 %
Colour (SRM): 35.8 (EBC): 70.5
Bitterness (IBU): 31.5 (Rager)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
----------------
5.100 kg Maris Otter Malt (66.23%)
0.900 kg Munich I (11.69%)
0.600 kg Brown Malt (7.79%)
0.500 kg Chocolate (6.49%)
0.400 kg Crystal 120 (5.19%)
0.200 kg Carared (2.6%)
Hop Bill
----------------
30.0 g Challenger Pellet (7.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
30.0 g East Kent Golding Pellet (6.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
10.0 g Vanilla @ 0 Days (Secondary)
Step Infusion at 52/10, 67/60, 72/10, 78/10
Fermented at 18°C with WLP002 - English Ale (2 litre starter)
Notes
----------------
10 minute addition added at flame out
2 x Vanilla beans, spilt, scraped, chopped and soaked in bourbon for 2 days prior to going into fermenter whole. Left until tastes right
90ml bourbon added to keg
Water chemistry TBD
Recipe Generated with BrewMate
Subbed out Magnum for Challenger as I can't obtain any at short notice
Subbed out WLP 001 for 002 English ale as I'd like some residual sweetness, and need to rebuild my sticks from the cake
Added more late hops as this is what I prefer. Maris Otter and Carared because this is what I have in bulk.
This looks like an awful lot of crystals, even by my standards. I've never really held with the 10% rule, but this is pushing it a bit. The grain bill seems similar to Doc's recipe too, so is probably worth running with I may or may not use oak chips depending on how I feel. I generally find most oaked beers to be too much for my tatses..
I'd appreciate your thoughts on this one.
Thanks,
FB
Original recipe from Brew365:
Bourbon Vanilla Imperial Porter ::: 1.079/1.017 (6 Gal)
Grain Bill (70% Efficiency assumed)
13 lb.- 2-Row Pale Malt
2.5 lb. - Munich Malt (15 L)
1.5 lb. - Brown Malt
1 lb. - Crystal Malt (120L)
1/2 lb. - Crystal Malt (40L)
1.25 lb. - Chocolate Malt (edited - Thanks Denny)
Extras :
Kentucky Bourbon (Jim Beam, Knob Creek, etc.)
Real, Whole Vanilla Beans (Extract just won't do)
Oak Chips or Cubes
Hop Schedule (37 IBU)
1 oz - Magnum Hops (60 min)
1/2 oz - E.K. Goldings (10 min)
Yeast
White Labs California Ale Yeast (WLP001) - 1800 ml starter
Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68° Add Vanilla Beans after primary - rack 7 to 14 days
Add Bourbon at bottling (1 to 1.75 cups - don't overdo this!)
Infuse Bourbon beforehand with Oak Chips/Cubes if you want.
My recipe:
Vanilla Bourbon Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 7.700
Total Hops (g): 60.00
Original Gravity (OG): 1.078 (°P): 18.9
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol by Volume (ABV): 7.97 %
Colour (SRM): 35.8 (EBC): 70.5
Bitterness (IBU): 31.5 (Rager)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
----------------
5.100 kg Maris Otter Malt (66.23%)
0.900 kg Munich I (11.69%)
0.600 kg Brown Malt (7.79%)
0.500 kg Chocolate (6.49%)
0.400 kg Crystal 120 (5.19%)
0.200 kg Carared (2.6%)
Hop Bill
----------------
30.0 g Challenger Pellet (7.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
30.0 g East Kent Golding Pellet (6.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
10.0 g Vanilla @ 0 Days (Secondary)
Step Infusion at 52/10, 67/60, 72/10, 78/10
Fermented at 18°C with WLP002 - English Ale (2 litre starter)
Notes
----------------
10 minute addition added at flame out
2 x Vanilla beans, spilt, scraped, chopped and soaked in bourbon for 2 days prior to going into fermenter whole. Left until tastes right
90ml bourbon added to keg
Water chemistry TBD
Recipe Generated with BrewMate
Subbed out Magnum for Challenger as I can't obtain any at short notice
Subbed out WLP 001 for 002 English ale as I'd like some residual sweetness, and need to rebuild my sticks from the cake
Added more late hops as this is what I prefer. Maris Otter and Carared because this is what I have in bulk.
This looks like an awful lot of crystals, even by my standards. I've never really held with the 10% rule, but this is pushing it a bit. The grain bill seems similar to Doc's recipe too, so is probably worth running with I may or may not use oak chips depending on how I feel. I generally find most oaked beers to be too much for my tatses..
I'd appreciate your thoughts on this one.
Thanks,
FB