Spice, Herb, or Vegetable Beer Bourbon Vanilla Porter (AG) - Page 31 - Home Brew Forums
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Old 01-19-2012, 04:08 PM   #301
SenorPepe
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Feb 2011
Madison, WI
Posts: 705
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Well the batch I brewed up is only about 4.5 weeks in the bottle but it is great already. Hands down one of the best beers I've brewed. Mine pours very dark, almost entirely opaque, with a very thick, dark brown head (I tried to capture the colors with crappy lighting and a cheap cell phone camera but it doesn't do it justice).





I don't have my actual tasting notes with me but the smell is rich and complex, all malty and a bit of chocolate. The taste is surprisingly well balanced for 4.5 weeks. Everything seems to work together. I'd say chocolate is the most prominent and discernible flavor but it really melds well with the bourbon and vanilla flavors. In mine the vanilla is less pronounced than I'd like but really I knew that before I bottled and was just impatient. In any case, "chewing on this brew" is a perfect description. The mouthfeel is full and chewy. I'll definitely be making this one every fall/winter. Thanks Denny! Next I'm on to your Wry Smile.

EDIT: Man, these threads are getting damn confusing. I guess this is the one Denny does not post in? I can't remember which is which when they show up in "New Posts". Guess I'll double post.



 
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Old 01-27-2012, 12:58 AM   #302
ipunchgoats
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Jan 2012
Youngstown, Ohio
Posts: 2
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Anyone try this with a Belgian yeast? Think that would work?



 
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Old 02-02-2012, 05:38 PM   #303
forddavid
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Jan 2012
Denver, CO
Posts: 7

So I'm still relatively new to the idea of writing recipes and I want to float this by everyone, especially the procedure part to make sure I'm in the right.


INGREDIENTS:
5 lbs Extra Light DME
3 lbs Dark LME
1.5 lbs Chocolate Malt
.5 lbs Crystal Malt
.25 Black Patent Malt
1 oz Chinook Hops
1 oz US Golding Hops
1 Vanilla Bean
12 oz Makers Mark/Buff Trace
American Ale Yeast (2 packs or starter)
1 cup Brown Sugar


PROCEDURE:
1. Bring 2 gallons of water to 155 degrees, steep grains for 30 minutes.
2. Add 5 lbs Extra Light LME, bring to rolling boil
3. Add Chinook hops
4. Boil for 60 minutes
- add .5 oz US Golding Hops, 3 lbs Dark LME for final 15 minutes
- add .5 oz US Golding Hops for final 5 minutes
5. Add to 2 gallons of cool water in Primary Fermenter, top off to 5 gallons.
6. Pitch yeast at 60-70 degrees
7. Ferment approx 2 wks. During 2 weeks, soak vanilla bean in 12 oz bourbon
8. Transfer to secondary fermenter, add vanilla bean and whiskey (1-2 wks)
9. Prime with 1 cup pure brown sugar, bottle, age minimum 2 weeks


 
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Old 02-02-2012, 07:19 PM   #304
Moose777
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Apr 2009
Thousand Oaks CA
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I brewed this last Novemeber and just served this at a beer and food pairing dinner with 5 other beers...we served this last and paired with brownie bites. We received several comments that this was their favorite of the evening.

Other beers served were

Allagash White Ale
Ommegang Hennepin farmhouse
Stone Ruination IPA
Sam Adams Boston lager
My homebrew Pale Ale
Home brew bourbon vanlilla porter
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FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA

 
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Old 02-03-2012, 05:35 PM   #305
uncleben113
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Jan 2010
Chicago, IL
Posts: 482
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I just tasted my reading after almost 2 weeks and it is amazing! There is so much flavor packed into this beer and it's as smooth as can be. No bite, no bitterness. This is really a well-rounded beer and I haven't even added the bourbon or vanilla.

My efficiency was a little low at 1072 but for all of the trouble I had brewing this one, I think it's great.

I strongly advise against using a 5 gal MLT. I used mine and just figured I was mash longer but mashing took forever and my efficiency was still low. Beersmith said that I would need just over 6 gallons of MLT space given the grain bill.

Even given the extended brew day and the trouble we had brewing this one, the beer is well worth the trouble.

 
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Old 02-07-2012, 03:29 AM   #306
KNOTSANE
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Dec 2009
New Orleans, Louisiana
Posts: 193
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What style would this be in beersmith?

 
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Old 02-07-2012, 03:42 AM   #307
Lil' Sparky
Cowboys EAC
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Feb 2006
Honolulu, HI
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There's a beersmith recipe file in the original post. I input the style as robust porter.
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I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!

 
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Old 02-07-2012, 04:01 AM   #308
KNOTSANE
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Dec 2009
New Orleans, Louisiana
Posts: 193
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Thanks Sparky. I am putting this recipe in beer smith but I don't have Brewers Malt 2-Row (Briess) in my list of grains. Any info available? Thanks again. If this is as good as your nut brown, I'll be doing back flips. That nut brown is awesome.

 
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Old 02-07-2012, 04:48 AM   #309
voltin
Beholden to the Yeast
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Jul 2011
Lubbock, TX
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I just added the vanilla to the primary, and took an SG reading. It already tastes AMAZING. It has a nice dry, and roasty finish that will pair well with the vanilla and bourbon. I can't wait to keg it.
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My eBIAB Build | Texas Blues and Brews Festival

On Deck: Motor Oil Barleywine, Cider Trials, Vanilla Cream Ale, California Blonde
Primary: Cotton Blossom Traditional Mead, 1744 Porter (Ale-ian Society Club Brew), Old Ale
Secondary: Peach Wine, Cranberry Cider
Kegged: Nothing :(
On Tap: Nothing :(
Bottled: Yup still nothing...

 
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Old 02-10-2012, 05:29 PM   #310
uncleben113
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Jan 2010
Chicago, IL
Posts: 482
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Quote:
Originally Posted by KNOTSANE View Post
What style would this be in beersmith?
I used "Baltic Porter" in beersmith. It seemed to fit the best but I don't know for sure



 
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