I believe it is the White Labs Cali yeast
Denny Conn's Bourbon Vanilla Imperial Porter
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I believe it is the White Labs Cali yeast
so if this is the case then I should make the starter it tonight if I am going to pitch early Saturday afternoon? I think I have a vial of WLP1056 and not the Cali Ale but I am not positive. How much of a difference will that make?
If I go dry is one packet enough? I have Notty and Safale 04 and 05
No, one packet is not enough. You're going to need at least 3.
According to Mr Malty I will need 1.5 packets of Safale 05. Isn't Safale 05 the Chico strain just in dry format?
Does the Safale 05 come in 5 gram packets, or 11.5 gram packets? I made a potentially stupid assumption that it came in 5 gram packets. If 11.5 gram, then yes, you only need 1.5 packets. 1 will probably do the trick, but I typically don't like to skimp on the yeast.
This is what I am going to do and use as well. I thought I had WL Cali Ale. I have the American Ale. I have an O2 tank with a diffuser stone. I should be good to go. I can't wait to get this bad boy going.
PLEASE don't use S04 or Nottingham for this beer! 05 is okay. WY1450 or WY1056 would be my preference.
One pack of 05 is okay, 2 would be better. 3 is too much. And NO S04 or Nottingham, please!
Beermaker
The NAVY WALRUS
I use Wild Turkey 101 when I do Bourbon Oak Aged Vanilla Porters...You can buy freshly emptied JD barrels from the distiller for $85.
I am curious what folks are getting for FG's on this brew.
Mine just went from 1.085 to 1.020 in 11 days @ 70'F.
Taste is awesome and I will be putting into secondary with the bean this weekend. It is a tad sweet, but not bad. I am wondering about adding a packet or so of S05 to get it down a bit before bottling. However if I had kegging equipment I would be tempted to carb it and drink ASAP.
Love to know what other folks are doing.
Thanks in advance.
Mine just went from 1.085 to 1.020 in 11 days @ 70'F.
Taste is awesome and I will be putting into secondary with the bean this weekend. It is a tad sweet, but not bad. I am wondering about adding a packet or so of S05 to get it down a bit before bottling. However if I had kegging equipment I would be tempted to carb it and drink ASAP.
Love to know what other folks are doing.
Thanks in advance.
I've done this recipe once and my FG was 1.013. This was bottled on 11/24/09 and it is still not ready (although I'm 1/2 way done w/ the batch - damn...)
I'm pretty sure that I used s-05 yeast, although I have no notes on that..
Mine generally finishes in the mid 20s.
about how long did you guys let this beer sit in the secondary with the vanilla beans? i'm transfering to the secondary now. not sure what its supposed to taste like the first time around, i will just go by your recommendations.
thanks
thanks
2 weeks for me. Or you can just taste it occasionally and decide. The vanilla does fade, though, so you might want to let it go til the vanilla is a bit stronger than you think you need.
Mine was in there for probably 2 months. I split it up a little bit. The first month was sitting on 2 vanilla beans and the oak chips. I tasted it then, and figured that the vanilla wasn't coming through to my taste, but the bourbon oak flavor was very pronounced, so I added another vanilla bean, but took out the oak chips, and left it there for another month.
I just bottled today, and the vanilla is coming through GREAT, as is the oak/bourbon flavor. I just drank a glass of this stuff, uncarbed and still a bit green (what was left at the bottom of my bottling bucket), and it was delicious.
I just bottled today, and the vanilla is coming through GREAT, as is the oak/bourbon flavor. I just drank a glass of this stuff, uncarbed and still a bit green (what was left at the bottom of my bottling bucket), and it was delicious.
kosmokramer
Well-Known Member
does anybody have a partial mash recipe for this?
Mash as much as you can and use DME to replace the amount of base grain you can't mash.
kosmokramer
Well-Known Member
Im pretty new to brewing and have done about 10 extract and 2 minimash brews so far. This is going to be for my 30th bday and i would like it to come out good. Can you elaborate a little Denny
FuelshopMcgee
Well-Known Member
I 2nd the jim beam black. I use it in my oakmeal cookie beer and it's really nice.
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This is probably a dumb question, but where is the initial recipe?
Just for you...here it is...
#264 Bourbon Vanilla Imperial Porter
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 45.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.063 SG 15.52 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.5 1.50 lbs. Brown Malt Great Britain 1.032 70
2.8 0.50 lbs. Crystal 40L America 1.034 40
14.1 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
5.6 1.00 lbs. Crystal 120L America 1.033 120
7.0 1.25 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
Yeast
-----
Wy1450, Wy1056, or DCL Yeast US-56 Fermentis American Ale
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 17.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 172 23.00 1.30
Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.17 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
When fermentation is complete, split 2 vanilla beans lengthwise. Scrape all the seeds and "gunk" from them and add it to the fermenter. Chop the beans into 2-3 in. long pieces and add them, too. Leave in secondary 10-14 days, then taste. You want the vanilla to be a bit on the striong side since it will fade. If the vanilla flavor is adequate, rack to bottling bucket or keg and add approximately 375 ml. of Jim Beam Black bourbon. You don't need to use an expensive bourbon, and you don't want to add a lot. The beer shouldn't scream "BOURBON!" at you. You should have an integrated flavor of the chocolatey porter, vanilla, and bourbon. This beer does not benefit from extended aging. I prefer it within a few months of brewing. The FG should be in the mid-high 20s, so don't worry about trying to get it lower.
Sure...here ya go! You still need to be able to partial mash a significant amount of grain.
Bourbon Vanilla Imperial Porter partial mash
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.25
Anticipated OG: 1.087 Plato: 20.83
Anticipated SRM: 46.1
Anticipated IBU: 31.6
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.064 SG 15.72 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.7 5.00 lbs. Light Dry Malt Extract 1.046 7
18.9 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
11.3 1.50 lbs. Brown Malt Great Britain 1.032 70
9.4 1.25 lbs. Chocolate Malt America 1.029 350
7.5 1.00 lbs. Crystal 120L America 1.033 120
7.5 1.00 lbs. Pale Malt(2-row) America 1.036 2
3.8 0.50 lbs. Cane Sugar 1.047 0
3.8 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.0 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirlfloc Fining 5 Min.(boil)
Yeast
-----
WY1450, WY1056, or DCL Yeast US-56 Fermentis American Ale
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 7.75
Total Water Qts: 12.00 - Before Additional Infusions
Total Water Gal: 3.00 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 170 12.00 1.55
Total Water Qts: 12.00 - After Additional Infusions
Total Water Gal: 3.00 - After Additional Infusions
Total Mash Volume Gal: 3.62 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
When fermentation is complete, split 2 vanilla beans lengthwise. Scrape all the seeds and "gunk" from them and add it to the fermenter. Chop the beans into 2-3 in. long pieces and add them, too. Leave in secondary 10-14 days, then taste. You want the vanilla to be a bit on the strong side since it will fade. If the vanilla flavor is adequate, rack to bottling bucket or keg and add approximately 375 ml. of Jim Beam Black bourbon. You don't need to use an expensive bourbon, and you don't want to add a lot. The beer shouldn't scream "BOURBON!" at you. You should have an integrated flavor of the chocolatey porter, vanilla, and bourbon. This beer does not benefit from extended aging. I prefer it within a few months of brewing. The FG should be in the mid-high 20s, so don't worry about trying to get it lower.
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From the man himself! Thanks. I've since found umpteen different write-ups on this recipe...brilliant!
The best part is my girl is the one who wants to tweak the recipe and brew this one herself. I'm happy as can be!
Cheers, and thanks!
PS. Besides Breckenridge Vanilla Porter, are there any other commercial brews that come close to this?
The best part is my girl is the one who wants to tweak the recipe and brew this one herself. I'm happy as can be!
Cheers, and thanks!
PS. Besides Breckenridge Vanilla Porter, are there any other commercial brews that come close to this?
kosmokramer
Well-Known Member
Thank you so much! how long do you normally go grain to glass on this recipe Denny?
Probably 6-8 weeks, including bottle conditioning.
I've seen a lot of incorrect versions of my recipes out there, so I like to post the original to be sure people get the right info.
I don't know of any commercial versions. But it seems kinda strange that I never saw ANY commercial versions until after I made mine.
Time-Travelers
Well-Known Member
I'm sure I'm reading right over it, but I can't seem to find what temperature to ferment at?
Thank you!
Thank you!
62-65F....that's where I ferment most of mt beers. Sorry I left it out!
Time-Travelers
Well-Known Member
Perfect, thank you!
ACESFULL
Well-Known Member
September 30th I brewed this recipe. Starting gravity was missed supposed to be 1.080ish I ended @ 1.074. Its been in my fermentation chamber ever sense bubbling away. High krausen has fallen and I took a refract reading and it has dropped to roughly 8 brix or 1.032. Now the beer is supposed to finish @ 1.019 - I am quite always away from where I want to be.
I pitched WLP001 Cal Ale yeast with a 2000ml starter. I am struggling to know why my gravity is still so high. I roused the yeast by picking up the bucket and gently spin it in hopes of getting the yeast going again.
Any other ideas on what I should/could do? Should I add more yeast? The small sample of beer is very sweet - I am worried that its not going to come out quite right. Also I still need to add bourbon and oak chips to this. Any advise out there?
Thanks!
kosmokramer
Well-Known Member
Woo hoo, well i brewed this up about two weeks ago and really looking forward to it. Unfortunately i had a friend from out of state stop by halfway through my mash and before i knew it we were half drunk. I wasn't paying attn and accidentally through in an extra pound of dme (mini mash) and ended up with an og of 1.10. Right now it is down to about 1.024 but i was wondering how that extra dme would affect the final taste?
Also i dont have whole vanilla so i am going to use extract but i was wondering how much would be best to use? and 2 oz of medium toast american oak chips are currently soaking in jim beam black and i was wondering how these should be added, in a hop bag suspended in the brew or just dump them in? Thanks for all the help
Also i dont have whole vanilla so i am going to use extract but i was wondering how much would be best to use? and 2 oz of medium toast american oak chips are currently soaking in jim beam black and i was wondering how these should be added, in a hop bag suspended in the brew or just dump them in? Thanks for all the help
Adding the extra DME will throw the balance off and make it sweeter. Whether or not you like it is up to your tastes.
To determine how much extract to use, do it the same way you determnine how much bourbon to use. Pour 4 2 oz. samples before bottling or kegging. Ad a different measured amount of extract to each. Taste and determine which you like best, then scale that amount up to the batch size.
Oak? I never use it...you;re on your own!
To determine how much extract to use, do it the same way you determnine how much bourbon to use. Pour 4 2 oz. samples before bottling or kegging. Ad a different measured amount of extract to each. Taste and determine which you like best, then scale that amount up to the batch size.
Oak? I never use it...you;re on your own!
kosmokramer
Well-Known Member
Is there any way to compensate for that additional sweetness at this point to restore the balance?
I have a couple extra empty corny's think ill split the batch and only oak half and see what the differances are
I have a couple extra empty corny's think ill split the batch and only oak half and see what the differances are
Maybe if you had some iso alpha extract you could up the bitterness, but it would be hit or miss. Whatever you do, don't make and add a hop tea. In general, I try to avoid "fixing" a brewing mistake. Too often it turns out worse than if I had left it alone.
kosmokramer
Well-Known Member
Thanks for the help denny, ill let you know how it comes out
kosmokramer
Well-Known Member
This beer came out great! With the extra dme i added(by accident) along with the jim beam it probably is something the bmc drinkers wont appreciate but i think it is outstanding. everything tastes very well balanced. vanill smells great up front and even sitting on oak cubes for a month the whole thing is great! I will definitely be brewing this again as soon as i am ready for all grain so i can compare. Thanks for your help Denny
Glad ya like it!
