Bourbon Vanilla Porter - Beer Recipe - Brewer's Friend

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Bourbon Vanilla Porter

276 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Clint Sparkman
Calories: 276 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Friday February 27th 2015
1.083
1.019
8.4%
36.6
30.8
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Brewers Malt 2-Row (Briess)11 lb Brewers Malt 2-Row (Briess) 37 1.8 64.7%
2.50 lb Munich Malt2.5 lb Munich Malt 36.8 9 14.7%
1.50 lb Brown Malt1.5 lb Brown Malt 32.2 65 8.8%
1 lb Caramel/Crystal Malt -120L1 lb Caramel/Crystal Malt -120L 33.1 120 5.9%
8 oz Caramel/Crystal Malt - 40L8 oz Caramel/Crystal Malt - 40L 34 40 2.9%
8 oz Chocolate Malt8 oz Chocolate Malt 27.6 350 2.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 14 Boil 60 min 31.23 42.9%
1 oz Goldings, East Kent1 oz Goldings, East Kent Hops Pellet 5 Boil 10 min 5.39 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Beak Other Other 14 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Newberg, Oregon
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.3 qt Mash In Infusion -- 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2 g | 8 qt) 2.44 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
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.

Rack to bottling bucket and add 1.5-2.5 oz/gal of Maker's Mark (to your taste).

Added 2 oz of pure vanilla extract and 3 oz of Makers Mark (to 2 gal). Recommended bourbon @ 2.5 oz / gal.

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  • Last Updated: 2020-03-29 21:56 UTC