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Bourbon Vanilla Imperial Porter

Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 17.2 °P (recipe based estimate)
Post Boil Gravity: 21.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Based on Recipe by Denny Conn
Hop Utilization: 98%
Calories: 302 calories (Per 12oz)
Carbs: 31.8 g (Per 12oz)

Created: Thursday September 26th 2024

Original Gravity:

21.7 °P

Final Gravity:

6.0 °P

ABV (standard):

8.8%

IBU (tinseth):

29.7

SRM (morey):

34.8

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 64°F
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OG: {{ stats.ogPlato | number:2 }}°P
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	United Kingdom - Maris Otter Pale12 lb Maris Otter Pale	38	3.75	64.9%
1.50 lb	United Kingdom - Brown1.5 lb Brown	32	65	8.1%
8 oz	Briess - American - Organic Chocolate Malt8 oz American - Organic Chocolate Malt	33.6	350	2.7%
1 lb	Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L	34.5	120	5.4%
0.50 lb	Briess - Caramel Malt - 40L0.5 lb Caramel Malt - 40L	35.4	40	2.7%
3 lb	Aromatic Malt3 lb Aromatic Malt	35	20	16.2%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.67 oz	magnum0.67 oz magnum Hops	Pellet	12.3	Boil	60 min	24.33	40.1%
1 oz	Northern Brewer - US Goldings1 oz US Goldings Hops	Pellet	5	Boil	10 min	5.35	59.9%
1.67 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.67 oz	magnum (Pellet)	24.33	40.1%
1 oz	Northern Brewer - US Goldings (Pellet)	5.35	59.9%
1.67 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.666 gal		Strike	170 °F	155 °F	75 min
	Mash Out	Temperature	170 °F	170 °F	10 min
3.02 gal		Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	5 min.
5.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
1 tsp	Irish Moss	Fining	Boil	10 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	3 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 323 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.42 psi Temp: 43 °F 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

Notes

Denny's FG is 1.028 (7 degrees Plato)
Serve immediately without aging.

YEAST STARTER

None (using dry yeast)

MASH

WAIT to add chocolate and crystal malts until 5 minutes left in the mash. Target mash pH is 5.40.
Start with empty MLT
Fill HLT with 8 or more gallons of strike water and heat to strike temp of 169 degrees (F)
Transfer 6 2/3 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
Turn off power to HLT (until sparge water is added)
Add mash salts, then dough-in and stir
Add a drop or two of lactic acid to sparge water
After stirring, add remaining sparge water to HLT (temporarily reserving 1 gallon in case needed to cool down mash) and set temp on PID to 156 degrees (1 degree above desired temp).
Begin recirc when HLT is at temp
Add chocolate and crystal malts when there are 5 minutes left in the mash

BOIL
No kettle salts
nE=4, T1=75, T2=60, T3=25, T4=10
When there are 25 minutes left in the boil sanitize Tilt hydrometer and rehydrate the Irish moss with just enough RO water to cover it)

FERMENTATION
Cool wort to 65F
Sprinkle dry yeast directly onto cooled wort (no need to oxygenate when using dry yeast)
Put sanitized Tilt hydrometer into fermenter
Open ferment (cover loosely with sanitized foil) initially, add airlock just after high Kreusen

CONDITIONING
After final gravity is reached, (with positive CO2 pressure) add 2 Vanilla beans, split, scraped, chopped (2-3" pieces) - leave for 1-2 weeks

PACKAGING
After final gravity is reached, do a CLOSED transfer of beer to oxygen purged keg
Inject 375 ml Jim Beam Black Bourbon into keg (oxygen-free)

REFERENCES

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

https://jansson.us/mashcalculator.html
J/K = Default (2090) (MLT Heat Capacity)
W/K = Default (0.94) (Heat Loss Coefficient)

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-07-13 15:22 UTC
Snapshot Created: 2024-09-26 15:52 UTC
Link To Parent Recipe

System Default

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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View Recipe

Bourbon Vanilla Imperial Porter

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YEAST STARTER

MASH

BOIL

FERMENTATION

CONDITIONING

PACKAGING

REFERENCES

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