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Old 07-13-2009, 03:57 PM   #1
paintb22
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Location: Highland, MI
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Default Scaling down a recipe

I made a Bourbon Vanilla Porter last Christmas that was out of this world and would like to do it again. This time I am trying to make it a little cheaper and also not as strong. I would like to keep the flavor as much as possible but aim for around 6%-7% ABV instead of 9%-10%. What would be the best way to do this? I was thinking of lowering the amount of 2 row to lower the ABV. Would this work or would it mess with the flavor of the beer?

Here is the original recipe:

Bourbon Vanilla Porter

Fermentable
11 lbs. Briess 2-Row Pale
1 lbs. Crisp Brown Malt
2 lbs. Briess Munich Malt
1 lbs. Crystal 120L
.5 lbs. Crystal 40L
1 lbs. Briess Chocolate Malt
.5 lbs Roasted 675L

Mash Schedule
156° F for 60 minutes

Boil Additions
1 oz. Northern Brewer 6.5AA (60 min)
1 oz. Kent Goldings 6.0AA(10 min) hop pellets

Secondary
2 oz. US Medium Oak Cubes
16 oz Jim Beam
(3) Madagascar Vanilla Beans split/scrapped

Yeast: US-56

Soaked oak cubes in Bourbon for 2 weeks while beer was in primary. added to secondary. Added 1 vanilla bean split and scrapped to secondary a week for 3 weeks.

This beer if anyone wants to try it as is, but my friends can't handle more than 2 pints without falling down

I was also thinking about using vanilla extract instead of whole beans does anyone know how much I would use to be equivalent to the 3 whole beans?

Thanks

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Primary 2 -
Secondary 1 - 60 min IPA
Secondary 2 - 90 min IIPA
Keg 1 - Irish Car Bomb Stout Stout
Keg 2 - Cream of Three Crops
Keg 3 -

On Deck:Samuel Smith Nut Brown Ale Clone

Bottled: Mead '08, Brawlers Black IPA, Chocolate Stout, Graff Cider, Chocolate Cherry Stout

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Old 07-13-2009, 05:19 PM   #2
Suthrncomfrt1884
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Messing with the recipe is going to screw up to flavor. Maybe not a whole lot, but enough to where it won't be exactly the same.

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