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Old 08-08-2007, 04:14 PM   #1
Evan!
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Default Vanilla Bourbon Winter Ale

Recipe Type: Partial Mash
Yeast: Wyeast Pacman
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.077
Final Gravity: 1.015
IBU: 25.8
Boiling Time (Minutes): 60
Color: 22.3
Primary Fermentation (# of Days & Temp): 7 days @ 68f
Secondary Fermentation (# of Days & Temp): 45 days @ 68f

Vanilla Bourbon Winter Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

21-B Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.077 Plato: 18.62
Anticipated SRM: 22.3
Anticipated IBU: 25.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.065 SG 15.98 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
41.7 5.00 lbs. Generic LME - Weizen Generic 1.035 7
25.0 3.00 lbs. Generic LME - Extra Light Generic 1.035 7
16.7 2.00 lbs. Pale Malt(2-row) America 1.036 2
4.2 0.50 lbs. Biscuit Malt Great Britain 1.035 35
4.2 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.1 0.25 lbs. Chocolate Malt America 1.029 350
2.1 0.25 lbs. Coffee Malt America 1.030 350
2.1 0.25 lbs. Malto Dextrin North America 1.030 0
2.1 0.25 lbs. Melanoidin Malt 1.033 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Pellet 6.50 17.1 60 min.
0.50 oz. Goldings - E.K. Whole 6.00 8.8 45 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Cup(s) Bourbon Other 21 Days(fermenter)
1.00 Unit(s)Vanilla Beans Spice 21 Days(fermenter)
1.50 Oz Oak Cubes - American, House To Other 21 Days(fermenter)
2.00 tsp Vanilla Extract Spice 21 days (fermenter

Yeast
-----

Wyeast N/A Rogue Pacman Ale


Notes
-----

Steep vanilla beans & oak in bourbon during primary fermentation. Add bourbon, vanilla and oak cubes to secondary.

Also added +/- 2 tsp. vanilla extract to bourbon to supplement the bean.

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Old 10-26-2009, 01:33 AM   #2
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This sounds fantastic, I believe I'll be trying this in about a month when a tub opens.

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Old 10-26-2009, 12:00 PM   #3
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Where ya getting the PacMan now? Are you ranching from a Deadguy?

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Old 12-08-2009, 07:55 PM   #4
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In the bottles, pre-taste was awesome, can't wait till the next few weeks are over!

-edit-

Headed to TN the 23rd and plan on popping one of these and a pumpkin open on arrival.

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Last edited by Eascen; 12-12-2009 at 11:14 AM.
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Old 12-17-2009, 12:45 AM   #5
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And, popped a bottle far too early, shared it with my three roomates, we all love it.

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Old 10-12-2010, 03:44 PM   #6
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Dumb question. Do I add the oak chips to the secondary for the full 45 days or just 21?


Thanks

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Old 11-16-2010, 06:08 AM   #7
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I would like to do an all grain version of this can anyone help me out with a conversion? thanks

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Old 12-05-2010, 09:01 PM   #8
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Has anyone brewed this who would care to comment on the characteristics

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Old 12-09-2010, 02:14 AM   #9
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I made it for christmas. The beer is excellent! I couldnt find pacman so I used wyeast 1056 instead. I also used a heavy toast oak chip on it .I probably could of cut the oak back to 1oz but Inwanted a bold beer.Must follow all the ageing steps.

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Old 01-23-2011, 08:00 PM   #10
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I brewed this beer using Maker's Mark. It is unbelievable. Unlike most winter and seasonal beers you don't have the annoying spice. This beer is so good that I may brew it a few more times before spring. This is being added to my yearly schedule.

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