Recipe Type: Extract
Yeast: White Labs Irish Ale
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.015
Boiling Time (Minutes): 70
Color: 46.4 SRM
Primary Fermentation (# of Days & Temp): 14 days at 70
Secondary Fermentation (# of Days & Temp): 7 days at 70
Tasting Notes: Malty with a great vanilla after taste.
6 lb. Dark Liquid Malt Extract
1 lb. Dark Dry Malt Extract
.75 lb. Black Patent Malt
.25 lb. Roasted Barley
1 oz Cluster (7.00%) at 60 minutes
1 oz East Kent Goldings (4.00) at 20 minutes
1 tsp Irish moss at 15 minutes
2.5 Tablespoons of Vanilla Extract (add to secondary)
1 White Labs Irish Ale Yeast
Steeped grains at 150F for 35 minutes in oven
Boil for 70 minutes
After 14 days move to secondary and rack on top of 2.5 tbsp of vanilla.
(I know I should have soaked beans in bourbon, but thought i would try this, so far so good)
Note: the original recipe called for priming with corn sugar. I'm going to be kegging, so I don't need that. I used three Bourbon vanilla beans soaked for about 3 days in the cheapest bourbon I could find, and then tossed the beans, whiskey and all, in the secondary. It was only about a half-pint of whiskey, so I don't think it affected the alcohol much.