80 replies to this topic

[StankDelicious]

I posting this here so others will have an easier time finding it. I used 3 vanilla beans (Tahitian, Madagascar and Ugandan), 1oz Hungarian oak cubes and 1 3/4 cups Evan Williams 1783 Small Batch bourbon. Having a pint now and loving it.

 

 

 

#264 Bourbon Vanilla Imperial Porter A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Grain (Lbs): 17.75 Anticipated OG: 1.086 Plato: 20.58 Anticipated SRM: 45.4 Anticipated IBU: 31.8 Brewhouse Efficiency: 73 % Wort Boil Time: 70 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.50 Gallons Per Hour Pre-Boil Wort Size: 6.75 Gal Pre-Boil Gravity: 1.063 SG 15.52 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2 8.5 1.50 lbs. Brown Malt Great Britain 1.032 70 2.8 0.50 lbs. Crystal 40L America 1.034 40 14.1 2.50 lbs. Munich Malt (Durst) Germany 1.037 10 5.6 1.00 lbs. Crystal 120L America 1.033 120 7.0 1.25 lbs. Chocolate Malt America 1.029 350 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min. 0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min. Extras Amount Name Type Time -------------------------------------------------------------------------- 1 Unit(s)Whirlfloc Fining 15 Min.(boil) Yeast ----- WY1450, WY1056, US-05 Mash Schedule ------------- Mash Name: Total Grain Lbs: 17.75 Total Water Qts: 23.00 - Before Additional Infusions Total Water Gal: 5.75 - Before Additional Infusions Tun Thermal Mass: 0.13 Grain Temp: 65.00 F Step Rest Start Stop Heat Infuse Infuse Infuse Step Name Time Time Temp Temp Type Temp Amount Ratio --------------------------------------------------------------------------------- sacc 0 60 155 155 Infuse 172 23.00 1.30 Total Water Qts: 23.00 - After Additional Infusions Total Water Gal: 5.75 - After Additional Infusions Total Mash Volume Gal: 7.17 - After Additional Infusions All temperature measurements are degrees Fahrenheit. All infusion amounts are in Quarts. All infusion ratios are Quarts/Lbs.

 

 

Edited by BigBossMan, 06 December 2013 - 12:10 AM.

[denny]

I will say what I always say about the bourbon...you don't want rotgut, but you don't need top shelf bourbon, either.  The bourbon should integrate into the flavor.  If you can tell what bourbon you used, you've used too much of it.

[StankDelicious]

I will say what I always say about the bourbon...you don't want rotgut, but you don't need top shelf bourbon, either.  The bourbon should integrate into the flavor.  If you can tell what bourbon you used, you've used too much of it.

 

1.75 cups worked pretty well for me. I'm very happy with the results.

[StankDelicious]

Good God Almighty! This keg may not make it to New Years. The party might have to do without.

[DieselGopher]

I make 20 gallons of this every year. Hands down the most popular beer I make. Love this stuff!

[neddles]

Hey Denny, just wondering if you have a preferred maltster for the Brown Malt that you use in this. I figured the maltster might matter in this recipe due to the percentage used. Also what kind of attenuation/FG do you target? Thanks.

[denny]

Good idea to ask since there's a wide variation between maltsters.  I use Fawcett for that, which is about 70L.  The beer goes from about 1.086 to about 1.026/28, which freaks people out.  They always try to get it lower and it really shouldn't be.

[neddles]

Perfect. Much appreciated Denny!

[matt6150]

Good idea to ask since there's a wide variation between maltsters.  I use Fawcett for that, which is about 70L.  The beer goes from about 1.086 to about 1.026/28, which freaks people out.  They always try to get it lower and it really shouldn't be.

Ah crap, I got Crisp.

[Mya]

well, a friend just lucked into some fresh Tahitian Vanilla beans, will that work well for this? how many needed?

[denny]

well, a friend just lucked into some fresh Tahitian Vanilla beans, will that work well for this? how many needed?

 

If they're fresh, 2 should be enough.  Split lengthwise, scrape out the gunk, add gunk and pods to secondary.  Start tasting after 5 days.  Let the vanilla get a little stronger than you think it should be since it's the first thing to fade.

[SchwanzBrewer]

Denny, you've got it so easy. All you have to do is have a beer style and then put "Denny's" in front of it and you have an instantly recognizable beer.

[denny]

Denny, you've got it so easy. All you have to do is have a beer style and then put "Denny's" in front of it and you have an instantly recognizable beer.

 

Yeah, sure, that's all there is to it...NOT!!!!!

[Mya]

If they're fresh, 2 should be enough.  Split lengthwise, scrape out the gunk, add gunk and pods to secondary.  Start tasting after 5 days.  Let the vanilla get a little stronger than you think it should be since it's the first thing to fade.

soaked in the bourbon?

[denny]

soaked in the bourbon?

 

I guess you could, but I don't.  I just chuck 'em in.

[Mya]

I guess you could, but I don't.  I just chuck 'em in.

bourbon goes in when?

[HVB]

bourbon goes in when?

At kegging time

[Mya]

At kegging time

ahh, I was (shockingly) planning on bottling this batch 

[Poptop]

Mic's comment raises a few questions; Can this recipe be bottled and still be good? Has anyone bottled it? If so, how did it come out? Was anything lost in this process?

[HVB]

Mic's comment raises a few questions; Can this recipe be bottled and still be good? Has anyone bottled it? If so, how did it come out? Was anything lost in this process?

I do not see why it would not.  If I was a kegger that wanted to bottle I would add the bourbon to the beer in a keg and let it go a few days to see if the amount was right and then beer gun it over, either carbonated already or with a priming sugar solution.  If I just bottled I would just add the bourbon into the bottling bucked and rack on top and proceed with my normal process.