Bourbon Vanilla Porter (AG) - Page 2

**The Pol** · 01-27-2008, 08:38 PM

This is my next brew

**Lil' Sparky** · 01-28-2008, 09:04 AM

Quote:

Originally Posted by BeachBumDeac

How much DME would I need to use if I was converting this to Partial Mash?

I don't normally do these conversions. This is how Beersmith did it.

Anyone like to verify?

9 lbs 13.9 ozPale Liquid Extract (8.0 SRM)
1 lbs 10.4 ozAmber Liquid Extract (12.5 SRM)
1 lbs 4.2 ozCaramel/Crystal Malt - 60L (60.0 SRM)
14.2 ozCaramel/Crystal Malt -120L (120.0 SRM)
7.1 ozCaramel/Crystal Malt - 40L (40.0 SRM)
7.1 ozChocolate Malt (350.0 SRM)Grain3.05 %

shmevinator · 02-20-2008, 03:29 AM

Quote:

Originally Posted by Lil' Sparky

I can't remember, probably about 2 weeks. The 2nd time I made it I used pure vanilla extract, and I thought it was just as good.

How much vanilla extract did you use?

**Lil' Sparky** · 02-20-2008, 01:00 PM

My notes say 2 oz. I suggest you try that and taste it - you can do this at bottling. If you want more, add it in small amounts.

chadley · 03-08-2008, 04:23 PM

We're brewing our 4th batch of this next weekend. It doesn't last very long around here. fantastic beer!

polamalu43 · 03-25-2008, 05:06 PM

So there's not a big difference between vanilla extract and vanilla bean?

In addition, do you think this could work with a stout?

**ColoradoXJ13** · 03-25-2008, 05:54 PM

I did a 10-gallon batch of this the weekend before last, my efficiency was a bit low in my new mash tun (needed a 70qt tun for 10-gallons of this) so it was 1.070, but after a week in primary, racked on saturday and it is down to about 1.015 (was on a really big yeast cake from at least 2 previous beers), first beer that tastes amazing from the carboy warm and flat...this is gonna be great. I am going to add some bourbon and vanilla extract at kegging time.

**Lil' Sparky** · 03-26-2008, 01:02 PM

Quote:

Originally Posted by polamalu43

So there's not a big difference between vanilla extract and vanilla bean?

In addition, do you think this could work with a stout?

If you use good pure vanilla extract, then I'd say there's not much difference, but pure extract can be very expensive.

I think the vanilla would be OK in a stout. I'm not sure about the bourbon. In both cases, I think you'd want to start with smaller amounts since a typical stout won't be as strong as this porter recipe.

Let us know if you try it.

**Lil' Sparky** · 03-26-2008, 01:03 PM

Quote:

Originally Posted by ColoradoXJ13

I did a 10-gallon batch of this the weekend before last, my efficiency was a bit low in my new mash tun (needed a 70qt tun for 10-gallons of this) so it was 1.070, but after a week in primary, racked on saturday and it is down to about 1.015 (was on a really big yeast cake from at least 2 previous beers), first beer that tastes amazing from the carboy warm and flat...this is gonna be great. I am going to add some bourbon and vanilla extract at kegging time.

I remember the same thing. It still takes some time to condition after fermenting, though.

**ColoradoXJ13** · 03-26-2008, 03:14 PM

Quote:

Originally Posted by Lil' Sparky

It still takes some time to condition after fermenting, though.

Keezer is full, and I have 2 more kegs to put in it before I get to the porter, so that should not be a problem...need to drink more.

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