Denny's Vanilla Bourbon Porter Beer Recipe | All Grain Robust Porter by bhive01 | Brewer's Friend
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Denny's Vanilla Bourbon Porter

261 calories 23.4 g 12 oz
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 12oz)
Carbs: 23.4 g (Per 12oz)
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 --
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.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-03-18 14:52 UTC
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