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Old 10-29-2011, 07:30 PM   #1
Apr 2010
Bossier City, LA
Posts: 19
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Cal Ale V   
Yeast Starter: yes   
Batch Size (Gallons): 5 gal   
Original Gravity: 1.074   
Final Gravity: 1.016   
IBU: 43.2   
Boiling Time (Minutes): 60   
Color: 31   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Fantastic Beer good reviews at Shreveport Brew Fest 3   

10 8 Pale Malt (Maris Otter)
2 0 Crystal 40L
1 8 Briess Munich Malt
1 4 American Chocolate
1 0 Flaked Barley
0 4 Black Patent Malt

Add two Madagascar vanilla beans, split lengthwise and scraped out. Add scrapings and shells to 3 tbls of bourbon and let set for 24 hours. Then add vanilla/bourbon mixture to secondary with one pound of medium roast ground coffee. Then rack primary on to coffee/vanilla/bourbon mixture in secondary.
Fermenters: Empty
Kegs: Vanilla Porter and Smoked Chipotle Ale, Barley Wine Partigyle
Bottles: Barley Wine, Smoked Stout, Orange Clove Mead, Raspberry Mead, Hard Cider
Up next: Pliney the Elder Clone

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