American BOURBON VANILLA porter Beer Recipe | All Grain American Porter | Brewer's Friend
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American BOURBON VANILLA porter

206 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
URL: http://wiki.homebrewersassociation.org/BourbonVanillaImperialPorter
Created: Friday September 27th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 46.2%
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 26.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.7%
0.50 lb German - De-Husked Caraf II0.5 lb De-Husked Caraf II 32 418 3.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
0.50 lb US - Simpsons Brown Malt 0.5 lb Simpsons Brown Malt 30 200 3.8%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.74 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 20 min 21.48 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 155 °F 45 min
Infusion -- 170 °F 10 min
1.5 gal Sparge -- 165 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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

When primary fermentation is complete, split 2 nice fresh vanilla beans lengthwise. Scrape out and reserve all the seeds and "gunk" in them. Cut the pods into roughly 2-3" pieces and add the pods, seeds and "gunk" to a secondary fermenter. Leave them there until you get the amount of vanilla flavor you like. I usually start tasting at about a week and a half, and may leave them in until 2 weeks. You may want to let them go a bit more than you think is necessary since the vanilla flavor fades with time. When the beer is done in secondary, rack to a keg or bottling bucket with about 375 ml. of bourbon. I use Jim Beam Black. You don't need to use an exceptionally good bourbon. The bourbon flavor should integrate with the porter and vanilla flavors, not stand out and shout "Bourbon!" You can determine the amount of bourbon for your own tastes through the following method....pour 4 2 oz. samples of the beer that goes into the bottling bucket or keg. Dose each with a measured amount of bourbon. Taste them to decide which you like best, then scale that amount up to your batch size. This beers does not need, nor benefit from, extensive aging. Generally, I prefer it within a couple months of brewing.

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  • Public: Yup, Shared
  • Last Updated: 2024-09-27 13:48 UTC
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