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Vanilla Bourbon Porter

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Recipe by Denny Conn:

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 60L America 1.034 40
2.9 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
-----------------------------------------------------------------------------
0.80 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!

Recipe by Denny Conn


 

That sounds very appetizing. Thanks for posting it.

I hadn't heard of adding spirits to brew before - Other than at the table or bar, of course.

 

I think the chocolate malt on that should actually be 1.25 lb. according to what Denny posted awhile back.  Theres a really long post somewhere and over the course of the thread the recipe somehow changed to use less chocolate malt.  Just a heads up for anyone trying to reproduce it.  I just made this a little over a week ago and transferred into secondary tonight...smells delicious!

DT

 

dmofot, you are right.  The chocolate should be at 1.25 lbs.  I edited the recipe to match.  I brewed this yesterday, and only used .5 lbs, but the wort still tasted pretty good.  I have high hopes!

Are you bottling or kegging?

 

Thank you, this looks delicious!  I will be picking up ingredients this week and brewing it on the weekend.  Can't wait to have the house smelling like this!

 

norcalnewb wrote:

dmofot, you are right.  The chocolate should be at 1.25 lbs.  I edited the recipe to match.  I brewed this yesterday, and only used .5 lbs, but the wort still tasted pretty good.  I have high hopes!

Are you bottling or kegging?

I wouldn't worry about it.  Evidently a lot of people had the wrong recipe and only used 0.5 lbs. of Chocolate Malt and nobody reported any issues and the beer still tasted great.  Guess you'll just have to brew it again with the updated recipe...you know for a comparison, ha.

I'm kegging, but I'll probably siphon a bit off to put in bottles for friends.

DT

 

dmofot wrote:

I'm kegging, but I'll probably siphon a bit off to put in bottles for friends.

DT

So are you planning on force carbonating?  I am trying to decide how I am going to do this one, as I will be kegging as well.

 

norcalnewb wrote:

So are you planning on force carbonating?  I am trying to decide how I am going to do this one, as I will be kegging as well.

Yea, I have to force carbonate this batch as I'll have less than a week to get it carbed up for a homebrewing/mountain biking event we are holding this Sunday.  I'll be kegging the BVIP and my IIPA tonight.

If you have the time, no harm in just adding a little sugar and doing the natural carbonation thing.  I like to do that usually, especially if there isn't any room in the fridge.  Just add the sugar and leave at room temp for a week or two and by then theres usually a spot in the fridge.  If you're antsy...then you know force carb is the only way, haha.

DT

 

I just racked mine to the secondary this evening.  I gave it the obligatory taste.  It was good, although a bit more alcoholic than I expected.  The vanilla beans sure did smell good (as did the beer).  I can see that this is going to be a good one.

I am not in too much of a hurry (other than the standard can't wait to drink it) so I am going to add a bit of DME to carbonate.

 

I just sampled mine again, after 5 days in the secondary with the vanilla.  It has picked up quite a bit more vanilla flavor than I thought it would have by now.  I think I have a few more days, then it is time to keg.  All in all, it is coming along pretty nicely.

 

Do You think the vanilla will mellow out or decrease over time?

 

It would mellow, how much would depend on how long you let it age.

 

Vanilla doesn't mellow quite as much as other types of flavorings do, but it will mellow out.  I was surprised at how quickly it picked up the vanilla.  Denny states that he leaves the vanilla with the porter for about 11 days.  I kegged mine two days ago, which was 9 days after racking to the secondary onto the vanilla.  It had picked up plenty of vanilla in this time for me, but this is obviously a personal preference.  I actually had a bit more of a problem with the prevalence of the alcohol more than I did with the vanilla.

The basic porter recipe included is pretty good (at least during my sampling), and I could easily see making this without the vanilla or bourbon.

 

I'd like to add this recipe to my list of "to tries" as well...can you tell me how it turned out?

 

It came out very well.  I really do enjoy it.  A good bourbon is definitely worth it, as you can really pick it up through the porter.

 

Agree with Norcalnewb, it was an excellent recipe.  I used Markers Mark in mine and two vanilla beans from Whole Foods.  To be honest, this actually tasted better mixed with my Pumpkin ale, but they were both great by themselves.

DT

 

Shouldn't you boil or soak the beans in alcohol before racking the beer onto them? To cut down on the risk of infection?

 

I used Maker's Mark in one I did as well.  I like the idea of the brown and munich malts in there.  I used a pound of oats and I think an ounce and half of American Oak chips that I charred with a blow torch.  Mmm, damn good!

 

How much Burbon would you use for a 5gal batch?  I suck at convertions.

 

Doolee wrote:

How much Burbon would you use for a 5gal batch?  I suck at convertions.

The trick to answer this qestion is how long do you plan to keep the beer aging and how soon to drink? I have made Dennys recipe several times, adjusting the amount of vanilla and the amount of bourbon. Both of these will mellow out over time to the point where they will just be background notes, not full flavors.

So IMHO it is OK to overdo this just a tad, so you can enjoy them at their peak (maybe a month in the bottle, maybe 2) and if it is too strong, wait 6 months and retry . But if you crack one open 3 weeks after bottling and think its just right, then it will be gone when you get to finish the last of the batch.

With that, I use 3 vanilla beans in 1 cup of bourbon. The original recipe calls for 2 beans, and when you multiply out 10ml X 50 bottles (avg yield for 5 gallon batch, you get 500ml, or 1/2 liter, very close to 1 standard pint or 2 cups. This gives a really warm alcohol flavor that I think is off balance even with aging. When splitting the beans lengthwise and scraping the pods out, as well as adding the now scraped pods to the bourbon. I let that soak a few days, and it almost makes a flavor infused bourbon, then I just dump all that into the secondary and rack on top.

 

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