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Bourbon Vanilla Imperial Porter

276 calories 29.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 5.8 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 16.2 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Based on Recipe by Denny Conn
Hop Utilization: 98%
Calories: 276 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created Friday September 13th 2019
20.0 °P
5.5 °P
8.02%
27.14
41.96
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 63.9%
1.50 lb United Kingdom - Brown1.5 lb Brown 32 65 8%
11.30 oz American - Organic Chocolate Malt11.3 oz American - Organic Chocolate Malt 33.6 350 3.8%
9 oz American - Chocolate9 oz Chocolate 29 350 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%
2.50 lb German - Dark Munich2.5 lb Dark Munich 36 10 13.3%
18.77 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Galena1.3 oz Galena Hops Pellet 7 Boil 60 min 25.25 76.5%
0.40 oz Goldings0.4 oz Goldings Hops Pellet 4.7 Boil 10 min 1.89 23.5%
1.7 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Main rest Infusion 155 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Tablets Water Agt Boil 5 min.
4 tsp Wyeast - Beer Nutrient Water Agt Boil 5 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Slaked Lime Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 438 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50.2 7.5 10 76.7 43.9 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.27 41.1  
Strike water volume at mash thickness of 1.4 qt/lb 6.57 26.3  
Grain absorption losses -2.35 -9.4  
Remaining sparge water volume 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.68 30.7  
Boil off losses -1.88 -7.5  
Amount in kettle at end of boil 5.8 23.2  
Hops absorption losses -0.06 -0.3  
Estimated amount in fermentor 5.74 22.9  
Total: 10.27 41.1
 
Notes

Start by acidifying all water to a pH of 5.5 using 10% phosphoric acid. Start with 0.1ml per 5 gallons.

WAIT to add chocolate and crystal malts until 5 minutes left in the mash.

2 Vanilla beans, split, scraped, chopped (2-3" pieces) - added after fermentation is complete - leave for 1-2 weeks

How to split and scrape a vanilla bean: https://www.vanillabeankings.com/blogs/news/how-to-open-split-and-scape-a-whole-vanilla-bean

Denny's FG is 1.028 (7 degrees Plato)

375 ml Jim Beam Black Bourbon - added to bottling bucket/keg

Serve immediately without aging.

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  • Last Updated: 2019-12-02 10:49 UTC