Desert_Sky
Since 1998
I think Im going to do Denny's Bourbon Vanilla Imperial Porter. Ive been looking at this recipe for a while now, and I think that If I brew it in the beginning of May it will be nice and aged by the end of summer.
Does anyone here have an opinion about this recipe? Or better yet, have you done this one yourself? Good thing I have a 10 gallon mash tun, because this one is going to be the biggest beer Ive done yet.
Bourbon Vanilla Imperial Porter
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.00
Anticipated OG: 1.078 Plato: 18.88
Anticipated SRM: 33.3
Anticipated IBU: 31.7
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.7 11.00 lbs. Crisp Maris Otter Britain 1.036 4
14.7 2.50 lbs. Munich Malt(2-row) America 1.035 6
8.8 1.50 lbs. Crisp Brown Malt America 1.032 70
5.9 1.00 lbs. Crystal 150L Great Britain 1.033 150
2.9 0.50 lbs. Chocolate Malt America 1.029 350
2.9 0.50 lbs. Crystal 40L America 1.034 40
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Magnum Whole 14.00 30.0 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.7 10 min.
Yeast
-----
WYeast 1056 Amercan Ale/Chico
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods
into quarters, add to secondary fermenter, rack beer onto vanilla. Taste
pperiodically for the correct balance. I left the beer in secondary for 11 da
ys. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon
(or to your taste). Bottle, enjoy!
Does anyone here have an opinion about this recipe? Or better yet, have you done this one yourself? Good thing I have a 10 gallon mash tun, because this one is going to be the biggest beer Ive done yet.
Bourbon Vanilla Imperial Porter
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.00
Anticipated OG: 1.078 Plato: 18.88
Anticipated SRM: 33.3
Anticipated IBU: 31.7
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.7 11.00 lbs. Crisp Maris Otter Britain 1.036 4
14.7 2.50 lbs. Munich Malt(2-row) America 1.035 6
8.8 1.50 lbs. Crisp Brown Malt America 1.032 70
5.9 1.00 lbs. Crystal 150L Great Britain 1.033 150
2.9 0.50 lbs. Chocolate Malt America 1.029 350
2.9 0.50 lbs. Crystal 40L America 1.034 40
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Magnum Whole 14.00 30.0 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.7 10 min.
Yeast
-----
WYeast 1056 Amercan Ale/Chico
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods
into quarters, add to secondary fermenter, rack beer onto vanilla. Taste
pperiodically for the correct balance. I left the beer in secondary for 11 da
ys. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon
(or to your taste). Bottle, enjoy!