Denny's Vanilla Bourbon Porter

261 calories 23.4 g
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 6.97 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Denny Conn
Calories: 261 calories (Per )
Carbs: 23.4 g (Per )
Created Thursday November 11th 2021
1.079
1.015
8.5%
40.5
42.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Crisp Malting - Finest Maris Otter12 lb Finest Maris Otter 38 3 63.8%
2.50 lb Avangard - Munich Dark2.5 lb Munich Dark 37.1 12 13.3%
1.50 lb Crisp Malting - Brown Malt1.5 lb Brown Malt 32.7 65 8%
1 lb Weyermann - Carafa Special Type II1 lb Carafa Special Type II 29.9 425 5.3%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 5.3%
0.50 lb Briess - Caramel Malt - 40L0.5 lb Caramel Malt - 40L 35.4 40 2.7%
0.30 lb Crisp Malting - Pale Chocolate0.3 lb Pale Chocolate 32.7 220 1.6%
18.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Magnum1 oz Magnum Hops Pellet 14.5 Boil 60 min 37.99 66.7%
0.50 oz BSG - East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.3 Boil 10 min 2.52 33.3%
1.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 153 °F 60 min
1.5 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Pod Spice Secondary 10 min.
240 ml Kentucky Bourbon Flavor Bottling 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
4 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

vanilla for 7-14 days
236-414ml bourbon

First time put this on a large yeast cake of nottingham from the Bateman's XXXB bitter. It didn't really finish that well so co-pitching S05 and Nottingham for second rep.

Swapping in HBC472 for Magnum bittering and EKG flavouring at 10.
Ran out of HBC472, switching back to Magnum and EKG.

View Count: 1157
Brew Count: 3
Last Updated: 2023-03-18 14:52 UTC

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