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Denny's Vanilla Bourbon Porter

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

Original Gravity:

1.079

Final Gravity:

1.015

ABV (standard):

8.5%

IBU (tinseth):

40.5

SRM (morey):

42.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Yakima Valley Hops - Magnum (Pellet)	37.99	66.7%
0.50 oz	BSG - East Kent Goldings (Pellet)	2.52	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	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	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.

Last Updated and Sharing

1,570

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Brews

Public: Yup, Shared
Last Updated: 2023-03-18 14:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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