Made a variation of this a couple of weeks ago, currently sitting it secondary - will be bottling in the next day or so.
Batch Size: 5 Gallon
Boil Time: 60 minutes
Brewhouse efficiency: 70%
9 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) 73.1 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 3.8 %
8.0 oz Wheat Malt, Bel (2.0 SRM) 3.8 %
4.0 oz Special B Malt (180.0 SRM) 1.9 %
2.0 oz Aromatic Malt (26.0 SRM) 1.0 %
2.0 oz Biscuit Malt (23.0 SRM) 1.0 %
1 lbs 4.0 oz Candi Syrup, Light Amber (45.0 SRM) 9.6 %
12.0 oz Candi Syrup, Deep Amber (180.0 SRM) 5.8 %
0.85 oz Tettnang [5.20 %] - Boil 60.0 min - 13.7 IBUs
0.32 oz Styrian Goldings [4.01 %] - Boil 60.0 min - 4.0 IBUs
0.50 oz Ginger Root (Boil 15.0 mins)
0.25 oz Cardamom (Boil 5.0 mins)
0.14 oz Grains of Paradise, Crushed (Boil 5.0 mins)
2.50 oz Currants, Zante (Boil 5.0 mins)
1.00 oz Orange Peel, Sweet (Boil 5.0 mins)
2.50 oz Currants, Zante (Secondary 14.0 days)
1.00 oz Cocoa Nibs (Secondary 14.0 days)
1.00 Items Madagascar Vanilla Bean (Secondary 14.0 days)
0.50 tsp Coriander Seed (Secondary 14.0 days)
Trappist High Gravity (Wyeast Labs #3787), using a 2L yeast starter.
Est Original Gravity: 1.068 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.5 %
Bitterness: 17.7 IBUs
Est Color: 23.6 SRM
I used fresh chopped ginger root rather than candied ginger, and fresh peeled orange peel. I used whole green cardamom pods which I crushed along with the grains of paradise.
For the ingredients in the secondary, I sliced open the vanilla bean, extracted the seeds, chopped up the bean and put the whole lot in a container. I then added the cocoa nibs, coriander and currants to the container and poured in enough bourbon to cover it all. I let this sit for 24 hours. It smelled deliciously like xmas cake.
My plan here is that the bourbon soaks up a lot of flavour from the vanilla and cocoa nibs whilst also sanitizing the whole mix. As it was a relatively small amount it should add only a very subtle bourbon flavour to the beer.
I put the whole mixture into a sanitized hop sock with a sanitized shot glass (for weight) into a carboy and racked the beer onto it for secondary fermentation.