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Old 07-13-2009, 03:57 PM   #1
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Location: Highland, MI
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Default Scaling down a recipe

I made a Bourbon Vanilla Porter last Christmas that was out of this world and would like to do it again. This time I am trying to make it a little cheaper and also not as strong. I would like to keep the flavor as much as possible but aim for around 6%-7% ABV instead of 9%-10%. What would be the best way to do this? I was thinking of lowering the amount of 2 row to lower the ABV. Would this work or would it mess with the flavor of the beer?

Here is the original recipe:

Bourbon Vanilla Porter

11 lbs. Briess 2-Row Pale
1 lbs. Crisp Brown Malt
2 lbs. Briess Munich Malt
1 lbs. Crystal 120L
.5 lbs. Crystal 40L
1 lbs. Briess Chocolate Malt
.5 lbs Roasted 675L

Mash Schedule
156 F for 60 minutes

Boil Additions
1 oz. Northern Brewer 6.5AA (60 min)
1 oz. Kent Goldings 6.0AA(10 min) hop pellets

2 oz. US Medium Oak Cubes
16 oz Jim Beam
(3) Madagascar Vanilla Beans split/scrapped

Yeast: US-56

Soaked oak cubes in Bourbon for 2 weeks while beer was in primary. added to secondary. Added 1 vanilla bean split and scrapped to secondary a week for 3 weeks.

This beer if anyone wants to try it as is, but my friends can't handle more than 2 pints without falling down

I was also thinking about using vanilla extract instead of whole beans does anyone know how much I would use to be equivalent to the 3 whole beans?


Primary 1 -
Primary 2 -
Secondary 1 - 60 min IPA
Secondary 2 - 90 min IIPA
Keg 1 - Irish Car Bomb Stout Stout
Keg 2 - Cream of Three Crops
Keg 3 -

On Deck:Samuel Smith Nut Brown Ale Clone

Bottled: Mead '08, Brawlers Black IPA, Chocolate Stout, Graff Cider, Chocolate Cherry Stout
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Old 07-13-2009, 05:19 PM   #2
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Location: Rockford, Illinois
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Messing with the recipe is going to screw up to flavor. Maybe not a whole lot, but enough to where it won't be exactly the same.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...
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