Vanilla Bourbon Porter

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