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Old 08-19-2012, 06:47 PM   #381
JoeBronco's Avatar
Jan 2011
East Bay, NoR-CaL
Posts: 816
Liked 14 Times on 13 Posts

Originally Posted by jigidyjim View Post
I haven't read the part of this thread that says this beer doesn't age well, but I thought mine still tasted great 6 months later. I brewed it as an Xmas ale on Oct 8 and it was fine for Xmas... if you want to be sure you could allow an extra week or two in bottles, sometimes carbing big beers takes awhile.
I agree. High Abv beers and porters always seem to do better with age. Mine are over a year old and still tasting great.
On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

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Old 08-20-2012, 07:46 PM   #382
Oct 2011
Cincinnati, OH
Posts: 110
Liked 3 Times on 3 Posts

Brewed this last night. Used pale extract with a partial mash. Accidentally used the same amount of C#40 as C#120 (didn't realize the recipe calls for less C#40), but that should be OK.

One interesting thing I did was I boiled some of the extract separately (to get it up to temp before adding to the main boil, i don't have many BTUs on the stove top). The extract ended up frothing, like a caramel/toffee foamy mixture. I let it go for about 30 minutes before adding it to the main boil. It was a gamble but I hope it adds a bit of complexity to the final brew.

I brought back 5oz of vanilla extract from a trip to the dominican republic. Going to use 2-2.5oz and see where it gets me. The vanilla smells amazing - it's like earthy, almost nutty. Yum.

Made 5 gallons with partial boil (i can only brew up 3 gallons at a time).

Malt & Fermentables

58% 8 ~ Light/Pale Malt Extract Syrup
16% 2 4 American Munich
10% 1 6 Brown Malt
6% ~ 14 American Crystal 40L
6% ~ 14 American Crystal 120L
3% ~ 6 Chocolate Malt

.6oz nugget @ 120min 14%
1oz UK Kent Goldings @ 10min 4.5%

1.076 OG, ~35IBU (roughly 55% efficiency for me using brew-in-a-bag)

Nottingham Ale Yeast

reduced ~ 3-4lb of pale extract in small saucer with a bit of water to create a frothy rolling caramel mixture. boiled for 30 minutes, added in last 15 minutes to boil. only time will tell if this was a good decision.

adding 2oz of vanilla in secondary (2-weeks), probably no bourbon.

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Old 08-30-2012, 01:51 PM   #383
Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts

Hey all,
I brewed the original AG recipe in this thread last night. I thought I was pretty dead on with the temperatures, but for some reason my OG was a 1.044. Any idea why this could have happened?


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Old 08-30-2012, 02:50 PM   #384
Oct 2009
Northbrook, Illinois
Posts: 600
Liked 14 Times on 11 Posts

Maybe bad crush?

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Old 08-30-2012, 11:52 PM   #385
Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts

Possibly, it was crushed at the shop and it seemed pretty good though. Thinking about it now, its possible the temp was slightly off (just got a new thermometer that might not be working too well) but could that cause such a large error?
Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

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Old 08-31-2012, 12:09 AM   #386

how did you add the beersmith link
Good people drink good beer - Hunter S. Thompson
Duct tape. The handyman's secret weapon - Red Green

Naughty Kitty Brewing EST 1993
Primary 1 - Saison
Primary 2 - Centennial IPA
Primary 3 -
Secondary 1 -
Secondary 2 -
Bottled - Nogginfogger DIPA, Feral Red Ale

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Old 09-04-2012, 04:22 PM   #387
dfc's Avatar
Jul 2010
Chandler, AZ
Posts: 3,091
Liked 229 Times on 181 Posts

I just finished up brewing this. The pre boil gravity sample tasted great and came in at 1.057. With a 90 min boil it looks like the OG is going to be 1.074, but I'm still waiting for the foam in my test tube to die down, so it may end up a couple of points higher.

This is only my 4th or 5th AG batch, so I'm still figuring out my setup and how to use it properly. Because of this I started my 90 minute boil w/ 7 gallons and expected to get to 5.5 gallons. I ended up w/ 5 gallons so if I had hit my target size the OG would have been a little lower.

Edit: OG came out to 1.075.
Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

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Old 09-05-2012, 07:08 PM   #388
Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts

Originally Posted by Sshamash View Post
Hey all,
I brewed the original AG recipe in this thread last night. I thought I was pretty dead on with the temperatures, but for some reason my OG was a 1.044. Any idea why this could have happened?


I just checked if my new digital thermometer was accurate and it seems to be 3 degrees off (low), could this be a possible explanation for the low OG? That would mean my mash was at around 146/147.


I am still relatively new at AG...

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Old 09-06-2012, 09:15 PM   #389
uncleben113's Avatar
Jan 2010
Chicago, IL
Posts: 478
Liked 9 Times on 8 Posts

I brewed this one a while back and it was by far the best beer I have brewed to date. I just found out the other day that it scored a silver medal in a homebrew competition down in Alexandria, LA.

Each beer was scored on its own merits as opposed to in each category but I got two judge scores of a 40 and a 35. The couple of guys I talked to from the competition had nothing but great things to say about it and I'm stoked to say the least!

Thanks a lot for the great recipe!

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Old 09-07-2012, 05:43 PM   #390
Mar 2012
Posts: 116
Liked 6 Times on 6 Posts

made this a while back. possibly the best beer i've ever made

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