Bourbon Vanilla Imperial Porter
Recipe by Denny Conn
A ProMash Recipe Report
Recipe Specifics
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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
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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
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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
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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
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1 Unit(s)Whirlfloc Fining 15 Min.(boil)
Yeast
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Wyeast 1450 Denny's Favorite 50, Wyeast 1056
Mash Schedule
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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
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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.
When primary fermentation is complete, split 2 nice fresh vanilla beans lengthwise. Scrape out and reserve all the seeds and "gunk" in them. Cut the pods into roughly 2-3" pieces and add the pods, seeds and "gunk" to a secondary fermenter. Leave them there until you get the amount of vanilla flavor you like. I usually start tasting at about a week and a half, and may leave them in until 2 weeks. You may want to let them go a bit more than you think is necessary since the vanilla flavor fades with time. When the beer is done in secondary, rack to a keg or bottling bucket with about 375 ml. of bourbon. I use Jim Beam Black. You don't need to use an exceptionally good bourbon. The bourbon flavor should integrate with the porter and vanilla flavors, not stand out and shout "Bourbon!" You can determine the amount of bourbon for your own tastes through the following method....pour 4 2 oz. samples of the beer that goes into the bottling bucket or keg. Dose each with a measured amount of bourbon. Taste them to decide which you like best, then scale that amount up to your batch size. This beers does not need, nor benefit from, extensive aging. Generally, I prefer it within a couple months of brewing.