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Old 11-05-2013, 11:34 PM   #601
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Originally Posted by Beeru
Thanks for all the replies. The beer looks, smells, and already tastes amazing.
Awesome, that's all that matters!
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Old 11-15-2013, 03:50 PM   #602
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I am going to rack to secondary this weekend. My plan is to soak some oak chips i use for wine in the whiskey and add 2 ounces vanilla extract and let it sit in the primary for a few weeks then bottle. How does that sound? ok?
or should i do it different?

my gravitiy is still around 1.018 or so... so its been in primary for a few weeks...

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Old 11-17-2013, 06:37 PM   #603
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Originally Posted by lil' sparky View Post
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
ibu: 32
boiling time (minutes): 60
color: 30.8 srm

ingredients
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

mash profile
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

notes:
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.
a
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Old 11-17-2013, 07:56 PM   #604
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I'm hoping to make an extract version of this soon. I've seen a couple different extract versions of this in here, does anyone have any personal experience with any of them or recommend any of them in particular? They differ slightly in terms of ingredients...any input would be greatly appreciated

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Old 11-24-2013, 10:57 PM   #605
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I just cracked my first bottle of this, and it's unreal. It's so smooth, and has rootbeer notes along with a very pleasant aroma.
I used over half a bottle of Woodford Reserve Bourbon, which already had a vanilla bean in it, and two vanilla beans in the beer.
I will definitely be making this one again, and soon. That first bottle was gone in under a minute, so I doubt this will last long.

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Old 11-25-2013, 02:02 AM   #606
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Quote:
Originally Posted by Beeru View Post
I just cracked my first bottle of this, and it's unreal. It's so smooth, and has rootbeer notes along with a very pleasant aroma.
Mine tasted just like Dr. Pepper for about a week. Next time I'll be making 10 gallons!
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Old 11-25-2013, 03:54 PM   #607
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Made a batch on the 19th. Used a english ale yeast and going to be moving to a secondary later this week with some french oak that has been soaking in bourbon. Smells and taste great so far!

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Old 12-04-2013, 08:19 PM   #608
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Just untapped a batch with friends. They said it is remarkable. I think the key is high quality ingredients. I used Madagascar vanilla beans and Makers Mark. Of course the recipe was spot on with proportions. Will be making a 10 gallon batch next time.

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Old 12-06-2013, 01:45 AM   #609
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Bottled mine Monday night after getting home from work. Although it was 1:30 am so I guess it was Tuesday morning. It was either that or wait another 5 days for my next day off.

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Old 12-26-2013, 01:01 PM   #610
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I made this last February and added vanilla and bourbon last week. Before adding these I noticed some bright cherry-fruity notes that would otherwise not be wanted. After adding them I named it my cherry-vanilla-bourbon porter. A great dessert beer - I am lovin this one!

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