I have D. Conn's imperial vanilla bourbon porter in a primary (modified slightly based on locally available supplies):
5 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 52.63 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 13.16 %
1 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 13.16 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 7.89 %
12.0 oz Carafa II (412.0 SRM) Grain 7.89 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
0.50 oz Magnum [14.00 %] (60 min) Hops 33.7 IBU
0.25 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.2 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
It is time to move to secondary and per recipe add the vanilla (I am also adding sour cherries). Recipe calls for 2 whole bean scraped in the secondary and bourbon at bottling. I got bored and made 375 ml of bourbon in a bottle with 1# cherried and 2 scraped beans last friday.
My question: Since I have an infused bourbon should I add it at bottling instead of flavoring the beer in the secondary, or flavor the beer and use the other 375ml of straight bourbon, or try both? I know any of them could work, just looking to see if anyone else has tried something like this and what were their expereinces/thoughts after the fact.