Vanilla Bourbon Winter Ale - Page 2

FalkyBrew · 08-11-2011, 02:34 PM

Quote:

Originally Posted by Evan!

Vanilla Bourbon Winter Ale

Amount Name Type Time
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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
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Wyeast N/A Rogue Pacman Ale

Notes
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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.

First is there an all grain version of this? Second I'm assuming that the vanilla, bourbon, and oak soak in a separate container for 21 days and then added to the secondary? How long do you let it sit in the secondary?

**unionrdr** · 10-08-2011, 09:15 PM

2C of bourbon seems like too much for only 1.5oz of oak. I used only 5 jiggers of bourbon to 4oz of French oak in a sealed container in the fridge for the duration of fermentation. The chips soaked up 2/3 of the bourbon. Racked the dark ale to secondary with oak/bourbon mixture for only 8 days. It was rather strong then. Took 9 weeks & 6 days to condition properly. 2 weeks in the fridge for good, thick head & carbonation to the last gulp.

jksweet · 10-17-2011, 11:21 PM

when u used the makers mark did you follow the recipe as is except for the makers mark? and what kind of yeast did ya use?

**TimothyChurch** · 11-05-2011, 09:36 PM

I just added the mixture to the secondary and it appears to be just sitting on top of the beer. Anyone else run into this? I'm going to let it sit for two weeks and then bottle that way it should be at least close to conditioned by Christmas.

malcontent40 · 11-06-2011, 12:17 PM

As with all things beer , patience

nee622 · 11-15-2011, 04:47 AM

I just did this recipe , using 6 pounds of Weizen DME and 3 pounds of extra light DME. Got a nice OG of 1.100 so we'll see where it goes. I'm excited regardless.

nee622 · 03-01-2012, 11:28 PM

Just a follow-up. The keg was gone within a month, it was absolutely delicious and plan to make it again.

**davcar74** · 03-03-2012, 12:16 AM

I also made this, also with makers mark, and it is heavy, rich and good. I do think it needs more oak next time...good recipe.