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denny conns vanilla burbon porter.
I'm going to throw a couple vanilla beans in the mash, as well as after fermentation. Can anyone think of a reason I shouldn't do this.
Certainly not.
throwing in the mash might not really do anything. the vanilla might boil off during the boil. but I doubt it would hurt. and you won't know for sure until you try.
That's what I thought. But the oils shouldn't boil off
Hey bruguru, sorry I wasnt able to get back to you before your brewday with the recipe I use for this, but it sounds like you did exactly what I normally do. Use Denny's recipe as close as I can for what I have.
Then I split and scrape 1.5 beans per 5 gallon fermenter, let the beans and pulp steep in a cup or so of great bourbon for a few days, then pour evryone in the pool. I also really like to add some oak to these as well now, really pronounces the bourbon effect.
Thanks for the information Thirsty. What I was really interested in, was the yeast that you used. The recipe called for Wlp001. I didn't think that matched the profile for a porter, so I went to old faithful wlp005. Brewed it a little hot at 75 F, and it kicked off the most unbelievable aroma, and esters. I thought you told me you used a dry yeast for this possibly the S-04, but I wasn't sure.
Anyway it's in the keg now aging nicely, and i'll unveil it for the Super Bowl
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