Denny Conn's Bourbon Vanilla Porter
This is a famous recipe by Denny Conn that can be found all over the internet. I thought I'd share it here for your brewing pleasure.
This is a big, full-bodied, full-flavored beer. It's like drinking a meal. When I brew it, I usually only add the Maker's Mark to 1/2 of the batch. Some people love the bourbon flavor, others don't care for it.
The vanilla flavor is best from whole vanilla beans, but if you can't find them, then make sure you use pure vanilla extract, not the imitation stuff.
A note on the volumes. This is a big grain bill and requires you to sparge more than normal. You will collect much more wort and will also have to boil for longer (90-120 mins). If you don't, then your efficiency and OG will be low.
Recipe Type: All Grain
Yeast: American Ale (Wyeast Labs #1056)
Batch Size (Gallons): 5.5
Original Gravity: 1.078
Final Gravity: 1.018
Boiling Time (Minutes): 60
Color: 30.8 SRM
Amount Item Type % or IBU
11.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 64.7 %
2.50 lb Munich Malt (9.0 SRM) Grain 14.7 %
1.50 lb Brown Malt (65.0 SRM) Grain 8.8 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.9 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.9 %
0.75 oz Magnum [14.00%] (60 min) Hops 29.1 IBU
1.00 oz Goldings, East Kent [5.00%] (10 min) Hops 5.0 IBU
2.00 items Vanilla Bean (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
EDIT: another, more recent version uses 1.25 lbs chocolate malt. That seems like a lot to me, but I've never brewed it that way. For me, it's plenty dark/bold enough using .5 lbs. Go with what sounds best to you. :D
Name: Single Infusion, Light Body, Batch Sparge
Mash Grain Weight: 17.00 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 3.6 gal
Name Description Step Temp Step Time
Mash In Add 21.25 qt of water at 161.4 F 150.0 F 75 min
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.
Rack to bottling bucket and add 1.5-2.5 oz/gal of Maker's Mark (to your taste). Original recipe called for 10 ml/pint.
wow, big grain bill. Looks like you got 70% brewhouse efficency. I can pull 83% which would put this at 1.089ish(after a 120min boil... hehe) Sounds reallllly good! I must try this!
Yep, you'll have to sparge more to get 83%, and it'll require a longer boil. If you like these kind of beers, it's definately one for the books.
I think I am going to try a version of your porter this or next weekend.
Great, let us know how it goes and post up some pics if you can. ;)
what are the chances of the vanilla beans carrying contamination?
With a beer starting at 1.075, the ph and alcohol content would take care of anything the beans are carrying as long as you wash them in some nice hot water first. The only thing that would like to live in that beer, is, um... me!
Also, how long do YOU usually leave the beans in the secondary?? I assume you also made a starter for this beast?
And shhhhh, I've never made a starter.
But big beers like this are good candidates. ;)
This sounds filling... Id make lables for one this special!
How much DME would I need to use if I was converting this to Partial Mash?
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