Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Porter > Bourbon Vanilla Porter (AG)

Reply
 
LinkBack Thread Tools Display Modes
Old 09-18-2012, 03:09 AM   #401
jigidyjim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Oakland, CA
Posts: 695
Liked 2 Times on 2 Posts

Default


Quote:
Originally Posted by ericebel04
Yeah I know, but I took measurements twice and got the same results. The first time was right after I shook the whole fermenter to aerate.

I called my buddy and he told me to add some sugar. So I dissolved 2.5 lbs of sugar in a lil water, and dumped it in. (I already pitched the yeast the night before at about 8pm, then added sugar at 11am.)

I just took the gravity reading at 5pm, and its been bumped up to 1.080! And fermentation is going steady too. Smells delicious!
There's no way you can be at 1.036 after 8lbs of extract in a 5g batch. You were around 1.057. When you added the sugar you added around .022, which is confirmed by your 1.080 measurement. So your numbers are as expected now...
__________________
jigidyjim is offline  
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 03:21 AM   #402
ericebel04
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Rancho Santa Margarita
Posts: 4
Default


Hmm, I wonder why I got that then... Maybe you're right, maybe it wasn't mixed up enough. Weird. I shook it pretty well...

Thanks for your calculations, I appreciate it!

__________________
ericebel04 is offline  
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 02:25 AM   #403
Hanso
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Madison
Posts: 165
Liked 11 Times on 8 Posts

Default


Quote:
Originally Posted by ericebel04
Hmm, I wonder why I got that then... Maybe you're right, maybe it wasn't mixed up enough. Weird. I shook it pretty well...

Thanks for your calculations, I appreciate it!
If you took the reading with really hot wort it will read much lower. I believe most hydrometers are calibrated to 60 deg F. Not sure if that was your issue or not...
__________________
Hanso is offline  
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 04:45 AM   #404
ldbf
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Alexandria
Posts: 27
Liked 1 Times on 1 Posts
Likes Given: 2

Default


I bottled this in late July, and posted earlier that there was almost no carbonation at all.

Popped one open last night (just when I was losing hope) to a nicely carbonated beer. Very strong bourbon taste, but it is working!

__________________
ldbf is offline  
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 02:52 AM   #405
idigg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: West Allis
Posts: 392
Liked 12 Times on 11 Posts

Default


I can't go through this whole thread, seriously... Should I use .5lb Chocolate or 1.25lb?

TIA,
Justin

__________________
idigg is offline  
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 07:41 PM   #406
AGadvocate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Albany
Posts: 134
Liked 5 Times on 4 Posts

Default


Just racked onto vanilla beans today. Mine finished out at 1.014, I hope that's not too low. I just wanna confirm the amount of bourbon to add. Is 10 oz for 5 gallons going to have a strong presence in the final product? Any feed back on how much you guys added?

__________________
AGadvocate is offline  
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 10:22 PM   #407
booherbg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Cincinnati
Posts: 108
Liked 2 Times on 2 Posts

Default


Quote:
Originally Posted by AGadvocate View Post
Just racked onto vanilla beans today. Mine finished out at 1.014, I hope that's not too low. I just wanna confirm the amount of bourbon to add. Is 10 oz for 5 gallons going to have a strong presence in the final product? Any feed back on how much you guys added?
I used 4oz for my batch because I went heavy on vanilla. I think the recommended amount was like 15oz or so right? So yours should be right in the middle.

Mine has a light bourbon smell and a light end-kick of bourbon when i sampled at bottling. Nothing crazy, just a bit of a light touch. I think you will be fine!
__________________
booherbg is offline  
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 12:37 PM   #408
KurtisCummings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Bloomington
Posts: 53
Liked 1 Times on 1 Posts

Default


Okay guys, I have been searching this thread for awhile now.

I want to make a partial mash of this recipe, I have found a couple recipes, but i have also read tales of poor head retention.

Can someone throw me a bone here and write up what they have made successfully?

It would be nice to actually consolidate the recipes onto one reply..maybe I'll take the time and do that this week. In the mean time, I need to order my supplies from NB to brew this weekend. Help pleeeeeeeeeeeeease?

__________________
KurtisCummings is offline  
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 12:48 PM   #409
KurtisCummings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Bloomington
Posts: 53
Liked 1 Times on 1 Posts

Default


Found this Partial Mash from Denny himself on another thread:


Bourbon Vanilla Imperial Porter partial mash

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.25
Anticipated OG: 1.087 Plato: 20.83
Anticipated SRM: 46.1
Anticipated IBU: 31.6
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.064 SG 15.72 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.7 5.00 lbs. Light Dry Malt Extract 1.046 7
18.9 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
11.3 1.50 lbs. Brown Malt Great Britain 1.032 70
9.4 1.25 lbs. Chocolate Malt America 1.029 350
7.5 1.00 lbs. Crystal 120L America 1.033 120
7.5 1.00 lbs. Pale Malt(2-row) America 1.036 2
3.8 0.50 lbs. Cane Sugar 1.047 0
3.8 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.0 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirlfloc Fining 5 Min.(boil)


Yeast
-----

WY1450, WY1056, or DCL Yeast US-56 Fermentis American Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 7.75
Total Water Qts: 12.00 - Before Additional Infusions
Total Water Gal: 3.00 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 170 12.00 1.55


Total Water Qts: 12.00 - After Additional Infusions
Total Water Gal: 3.00 - After Additional Infusions
Total Mash Volume Gal: 3.62 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

When fermentation is complete, split 2 vanilla beans lengthwise. Scrape all the seeds and "gunk" from them and add it to the fermenter. Chop the beans into 2-3 in. long pieces and add them, too. Leave in secondary 10-14 days, then taste. You want the vanilla to be a bit on the strong side since it will fade. If the vanilla flavor is adequate, rack to bottling bucket or keg and add approximately 375 ml. of Jim Beam Black bourbon. You don't need to use an expensive bourbon, and you don't want to add a lot. The beer shouldn't scream "BOURBON!" at you. You should have an integrated flavor of the chocolatey porter, vanilla, and bourbon. This beer does not benefit from extended aging. I prefer it within a few months of brewing. The FG should be in the mid-high 20s, so don't worry about trying to get it lower.
__________________
Life begins at 60....1.060, that is!

__________________
KurtisCummings is offline  
 
Reply With Quote Quick reply to this message
Old 09-26-2012, 10:12 PM   #410
jigidyjim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Oakland, CA
Posts: 695
Liked 2 Times on 2 Posts

Default


Quote:
Originally Posted by idigg
I can't go through this whole thread, seriously... Should I use .5lb Chocolate or 1.25lb?

TIA,
Justin
I used .5 in a partial mash, and it was great.

Other people use 1.25... do what sounds better to you.
__________________
jigidyjim is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Vanilla Beans for Vanilla Bourbon Imperial Porter roconweb Recipes/Ingredients 6 10-14-2013 09:13 PM
Bourbon Oak Vanilla Porter Adam78K Recipes/Ingredients 10 09-14-2009 07:58 PM
Vanilla Bourbon Porter - need input! spartanchip Label Display & Discussion 14 05-20-2009 06:27 PM
Vanilla bourbon porter mw20 Recipes/Ingredients 8 12-05-2008 03:02 PM
Bourbon Vanilla Porter Lil' Sparky Recipes/Ingredients 7 05-08-2006 08:08 PM