So this weekend I'm planning to brew up the brown porter recipe from the "brewing classic styles" book. My intent is to keep to the recipe until the secondary.
In the secondary I plan to add vanilla beens and some amount of scotch. The scotch will be a glenlivet; either an 18, 15 French oak or the 16 nadurra. I haven't decided on the bottle yet but I'm leaning nadurra for that strong flavoring. The plan is about 2 months in secondary.
My target is to have the scotch be the primary flavor but not over powering, while not losing the beer/malt backbone. I don't want to forget that its a porter while drinking it but I want the scotch to be inescapable.
While the vanilla would be a secondary flavor (hint of type of thing)
This is the first time I've done something like this and was hoping for advice on how many vanilla beans (and the propped prep of them) and how much whiskey to include in a 5 gallon batch? Also, how would adding oak impact?
Thanks!
In the secondary I plan to add vanilla beens and some amount of scotch. The scotch will be a glenlivet; either an 18, 15 French oak or the 16 nadurra. I haven't decided on the bottle yet but I'm leaning nadurra for that strong flavoring. The plan is about 2 months in secondary.
My target is to have the scotch be the primary flavor but not over powering, while not losing the beer/malt backbone. I don't want to forget that its a porter while drinking it but I want the scotch to be inescapable.
While the vanilla would be a secondary flavor (hint of type of thing)
This is the first time I've done something like this and was hoping for advice on how many vanilla beans (and the propped prep of them) and how much whiskey to include in a 5 gallon batch? Also, how would adding oak impact?
Thanks!