Going to brew this up on Sunday. Sounds delicious.
I ran the original recipe through the Beer Smith convert recipe wizard and came up with this. Does this look right? Would you change anything?
7.13 lb Pale Liquid Extract (8.0 SRM) Extract 49.21 %
2.30 lb Pale Malt (2 Row) US (2.0 SRM) Grain 15.96 %
2.09 lb Munich Malt (9.0 SRM) Grain 14.51 %
1.37 lb Brown Malt (65.0 SRM) Grain 8.71 %
0.91 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.80 %
0.46 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.90 %
0.46 lb Chocolate Malt (350.0 SRM) Grain 2.90 %
I ran the original recipe through the Beer Smith convert recipe wizard and came up with this. Does this look right? Would you change anything?
7.13 lb Pale Liquid Extract (8.0 SRM) Extract 49.21 %
2.30 lb Pale Malt (2 Row) US (2.0 SRM) Grain 15.96 %
2.09 lb Munich Malt (9.0 SRM) Grain 14.51 %
1.37 lb Brown Malt (65.0 SRM) Grain 8.71 %
0.91 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.80 %
0.46 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.90 %
0.46 lb Chocolate Malt (350.0 SRM) Grain 2.90 %
I know I'm a month late on this but I wanted to make this beer this weekend. I was thinking of using this recipe only I'm a huge fan of the KISS theory so I'm going to use 6.6 lb of LME and .5 lb of DME since that will be much easier to measure out than 7.13 lb of LME. Probably will round off the grains to the nearest quarter pound too since it'll be easier and I'll be able to keep track of my inventory a little better too. This beer sounds fantastic and I'm psyched to make it. My only question is is the destruction of the beers head retention really worth the flavor of the vanilla beans? Has anyone had any luck using vanilla beans and still getting good head. From the looks of the grainbill this should have fantastic foam on it and I really feel like a failure when my beers fizzle out like soda pop
My batch of this had good head retention, and I used 2 Madagascar vanilla beans.
Did you get head retention? I see it formed well with yours....
Did you vary the recipe at all to get that?
Here's a photo of my batch poured into an over-sized tulip. Again, I followed the recipe exactly, used 2 Madagascar Vanilla Beans, and about 12 ounces of Makers Mark Bourbon.
Short answer - I don't think it matters.I'm not mature enough at this stage of my life to store two cases of beer in my house for a year. I really want to drink this three weeks after I bottle it. Also, I don't plan on adding any bourbon. Should I only use one vanilla bean so I don't have to wait for the vanilla flavor to meld?
Short answer - I don't think it matters.
But just the porter recipe w/out any bourbon or vanilla will take longer than 3 wks to mature. It's a big complex beer - you can't rush it too much. Give it at least 6 wks if you can. Or drink it green and it won't be nearly as good or worth it - your call.
With the high OG would you recommend two packages of dry yeast/viles of liquid yeast?
I've had a batch of this in secondary on the vanilla beans for a couple of weeks, and I'm getting ready to bottle, probably with some Buffalo Trace--money's a little tight for Maker's, and I really like BT as far as budget bourbons go. Question, though: should I use the normal amount of priming sugar with this (4oz/5gal), or should I cut it back some to account for the bourbon? Or will the bourbon not have any effect on carbonation? I've never used liquor in my homebrew before; wasn't sure what to expect.
With the high OG would you recommend two packages of dry yeast/viles of liquid yeast?
Enter your email address to join: