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DRoyLenz · 11-01-2009, 07:50 PM

Hey All -

Over the next couple of days, I'll be brewing up this recipe, and I know a lot of people on here have brewed it before. I'll be using the kit from Brewmaster's Warehouse Bernerbrau Denny Conn's Bourbon Vanilla Imperial Porter and I was wondering what kind of bourbon you guys have used, and what you have thought of it.

As far as whiskey goes, I'm a Jack Daniel's man, but I know this will not compliment the flavors of the porter well at all. I'm thinking Maker's Mark or Knob Creek would taste nice, perhaps even Jim Beam.

Thoughts?

HalfPint · 11-01-2009, 07:55 PM

Quote:

Originally Posted by DRoyLenz

Hey All -

Over the next couple of days, I'll be brewing up this recipe, and I know a lot of people on here have brewed it before. I'll be using the kit from Brewmaster's Warehouse Bernerbrau Denny Conn's Bourbon Vanilla Imperial Porter and I was wondering what kind of bourbon you guys have used, and what you have thought of it.

As far as whiskey goes, I'm a Jack Daniel's man, but I know this will not compliment the flavors of the porter well at all. I'm thinking Maker's Mark or Knob Creek would taste nice, perhaps even Jim Beam.

Thoughts?

Makers mark is what I usually use for porters, but I've also used southern comfort in a stout which came out nice.

DRoyLenz · 11-01-2009, 07:59 PM

Quote:

Originally Posted by HalfPint

Makers mark is what I usually use for porters, but I've also used southern comfort in a stout which came out nice.

I didn't even think about SoCo, that might have some real promise...

PWalk · 11-01-2009, 08:42 PM

I'll second the Maker's Mark. Did my 1st batch with Jack Daniels and didn't really like it. Makers Mark just finishes better for me.

BA_from_GA · 11-01-2009, 09:40 PM

Makers.. especially with the vanilla since Makers is a more vanilla-y bourbon. I don't know how the peach notes in soco would impact the flavor profile. I did a vanilla bourbon porter with makers and it was fantastic! my favorite brew yet.

Denny · 11-01-2009, 09:50 PM

Ya know, it really doesn't matter all that much, other than you don't want rotgut. I use Jim Beam Black because it's decent and has a reasonable price point. I really suggest you not waste expensive bourbon for this. Neither the bourbon nor vanilla flavors should stick out. They should be integrated with the flavor of the beer. If you can pick out what bourbon was used, I'd say you used too much!

DrinksWellWithOthers · 11-01-2009, 10:11 PM

Denny, how many vanilla beans do you use?

scinerd3000 · 11-01-2009, 10:13 PM

i used knob creek and its fantastic...used a play off jamils recipe though
- i used one bean at the last seconds of the boil and then one in secondary

DRoyLenz · 11-01-2009, 10:23 PM

Quote:

Originally Posted by Denny

Ya know, it really doesn't matter all that much, other than you don't want rotgut. I use Jim Beam Black because it's decent and has a reasonable price point. I really suggest you not waste expensive bourbon for this. Neither the bourbon nor vanilla flavors should stick out. They should be integrated with the flavor of the beer. If you can pick out what bourbon was used, I'd say you used too much!

Denny -

Thank you for your input, I'm glad I can get advice direct from the horse's mouth. I'll probably do a price comp between Maker's and Jim Beam Black, and see what is more enticing. I'm siding towards Jim Beam Black, if for no other reason, than because I've never tried it, and would like to.

Thanks again, I'll be sure to post more questions as they come.

Oh yeah, I'm thinking of infusing my oak chips in the bourbon for a week+ prior to adding to the secondary. If anybody can vouch for another method, or any suggestions, I'm all ears.

HalfPint · 11-01-2009, 10:46 PM

Quote:

Originally Posted by DRoyLenz

Denny -

Thank you for your input, I'm glad I can get advice direct from the horse's mouth. I'll probably do a price comp between Maker's and Jim Beam Black, and see what is more enticing. I'm siding towards Jim Beam Black, if for no other reason, than because I've never tried it, and would like to.

Thanks again, I'll be sure to post more questions as they come.

Oh yeah, I'm thinking of infusing my oak chips in the bourbon for a week+ prior to adding to the secondary. If anybody can vouch for another method, or any suggestions, I'm all ears.

Yeah, I've been doing a lot of research on oak aging and this is what I've found.

Soak your oak chips or cubes in enough bourbon to cover them and sit into the fridge for a week +. Pull out oak and add directly into the fermenter reserving the liquor. Oak in the fermenter until you achieve the flavor you like. Most people say that 3+ months is best, but a lot of people don't want to overpower their brew and just do it until they like it. At time of bottling or kegging add you bourbon to taste. Remember what was said above, you just want the liquor to blend into the brew not be individually pronounced. Also, if you want to add vanilla extract, now would be the time to do so. I use extract b/c it's much cheaper (even the good stuff) and it's easier to fine tune to your liking than whole beans are.

J