Denny Conn's Bourbon Vanilla Imperial Porter

[Denny]

1) Just checked my notes and it looks like the last time I brewed it I mashed with 6.5 gal. , sparged with 4 gal. for a 5.5 gal. batch
1.5) drinking water. You'll need to make adjustments, though. I use Bru'nwater to calc them.
2.) I use different numbers of beans depending on the quality of the beans. When I've used the Hawaiian, 2 is enough for my tastes. Keep in mind that the vanilla is the fist thing to fade in the beer, so 3 might be OK, especially if you intend to age it.
3.) who knows? It's up to your tastes.

 

[DeToX]

Thanks for the response.

I know you say 'up to my taste' and I respect that thought. But in all theory (from a master brewer) would it be worth while to add the 3rd bean right to the keg and letting it meander in there, as opposed to over bean-ing in the conditioning phase?

I'm not looking to age for any extended period of time, so I will be enjoying this as soon as I can - however, it will take me some time to get through 5-6 gallons (glass by glass). That's where I had the thought to use the 3rd directly in the keg in hopes that it would keep the prominent VANILLA flavor around a bit longer...

 

[Denny]

Ya know, since I've never done it, I can't give you anything more than a guess. So, if you want my guess, I'd say yes, add it to the keg. But don't blame me if you don't like it! Or maybe wait to see if the vanilla fades and add it then.

 

[DeToX]

Very well. I will accept that opinion. Here's what I will do - I will add the 2 beans to the 2ndary and let her rest for 3 weeks (instead of 2), then keg it. Give it a little more Umpff! I'll drink on it until I feel the vanilla begins to fade below my liking, then add a 1/4-1/3 of a bean at a time. Drink it some more until it fades again, and so on. If it takes me more than 3-4 weeks to put 5 gallons down, then I have more of a problem than just fading vanilla.

I think that's the best option (in my opinion) for not over powering it, but not letting it fade off completely. If you run out of salt around the rim of your margarita, before you drink it all, you just add more salt to taste. Same thing.

Thanks again for the opinions. Looking forward to getting this under way!

 

[Denny]

Please let me know how that works!

 

[DeToX]

Denny -

I hope you see this in time... As I mentioned in a prior post, this was going to be under way. Well, tomorrow is the day.

I have one BURNING question though - in regards to the hop additions. I have seen a slew of comments in various places about how much to use. Confusing, at best. I thought I had saved YOUR original recipe somewhere, but I cannot find it.

I've seen .75 oz of Magnum, & 1oz of Golding
I've seen 1 oz of each
I've seen .50oz Mag & .75 Golding...
And, for some reason I have .65 Mag, and .40 Golding

Probably doesn't make all that much of a difference in a grain bill of that size with so little hops, but in order to stay authentic to the recipe, I was hoping you could chime in.

Shoot me straight here, Boss. What is your recipe calling out for to toss in, and are you calling for WHOLE hops or the Rabbit Food?

Thanks again (if you get it in time), and I will be sure to post the results in regards to the bean usage and profile.

 

[Denny]

Just for you, my friend....

#264 Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 45.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.063 SG 15.52 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.5 1.50 lbs. Brown Malt Great Britain 1.032 70
2.8 0.50 lbs. Crystal 40L America 1.034 40
14.1 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
5.6 1.00 lbs. Crystal 120L America 1.033 120
7.0 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

Wy1450, Wy1056, or DCL Yeast US-56 Fermentis American Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 172 23.00 1.30


Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.17 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


When fermentation is complete, split 2 vanilla beans lengthwise. Scrape all the seeds and "gunk" from them and add it to the fermenter. Chop the beans into 2-3 in. long pieces and add them, too. Leave in secondary 10-14 days, then taste. You want the vanilla to be a bit on the strong side since it will fade. If the vanilla flavor is adequate, rack to bottling bucket or keg and add approximately 375 ml. of Jim Beam Black bourbon. You don't need to use an expensive bourbon, and you don't want to add a lot. The beer shouldn't scream "BOURBON!" at you. You should have an integrated flavor of the chocolatey porter, vanilla, and bourbon. This beer does not benefit from extended aging. I prefer it within a few months of brewing. The FG should be in the mid-high 20s, so don't worry about trying to get it lower.

 

[DeToX]

Ah, Denny you are the man!

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.

JACKPOT! Just what I was looking for - but I guess I'm due for a little conversion though, since whole hops is not in my options. I should be good to go though.

I'll check back in a few weeks. I appreciate it very much.

 

[DeToX]

Nevermind... answered my own question.

 

[DeToX]

Success? I guess...

Man 'o man... What a process. I tried out a new 10 gal mash tun with a 'homemade' bazooka style screen in it - OYI!!! Stuck Strike & Stuck Sparge! I was about 20 minutes late draining my strike, and over an hour late by the time I had my 7 to boil. Arg! I guess it's a good thing I have 2 other tun's sitting around to save my butt. And, to boot, the transfers were a mess of something God awful & sticky. I have one pissed wife I can tell you that much.

I guess well see how it turns out. With all the BS I never cared to get an OG, so it is what it is at this point.

Happy Brewing

 

[bassman22]

I didnt read through all 28 pages...but a good bit of them.

Does anyone have a extract+specialty grain recipe for this beer. I have not stepped it up to partial mash/all grain yet due to equipment/money concerns.

The conversion will be much appreciated.

EDIT: Read some of Denny's posts elsewhere...looks like there is no extract version. I guess its time to learn to partial mash.

 

[DeToX]

Here' ya go. It was found on page 7 of this thread. This is from Denny himself.

Sure...here ya go! You still need to be able to partial mash a significant amount of grain.

Bourbon Vanilla Imperial Porter partial mash

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.25
Anticipated OG: 1.087 Plato: 20.83
Anticipated SRM: 46.1
Anticipated IBU: 31.6
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.064 SG 15.72 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.7 5.00 lbs. Light Dry Malt Extract 1.046 7
18.9 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
11.3 1.50 lbs. Brown Malt Great Britain 1.032 70
9.4 1.25 lbs. Chocolate Malt America 1.029 350
7.5 1.00 lbs. Crystal 120L America 1.033 120
7.5 1.00 lbs. Pale Malt(2-row) America 1.036 2
3.8 0.50 lbs. Cane Sugar 1.047 0
3.8 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.0 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirlfloc Fining 5 Min.(boil)


Yeast
-----

WY1450, WY1056, or DCL Yeast US-56 Fermentis American Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 7.75
Total Water Qts: 12.00 - Before Additional Infusions
Total Water Gal: 3.00 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 170 12.00 1.55


Total Water Qts: 12.00 - After Additional Infusions
Total Water Gal: 3.00 - After Additional Infusions
Total Mash Volume Gal: 3.62 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

When fermentation is complete, split 2 vanilla beans lengthwise. Scrape all the seeds and "gunk" from them and add it to the fermenter. Chop the beans into 2-3 in. long pieces and add them, too. Leave in secondary 10-14 days, then taste. You want the vanilla to be a bit on the strong side since it will fade. If the vanilla flavor is adequate, rack to bottling bucket or keg and add approximately 375 ml. of Jim Beam Black bourbon. You don't need to use an expensive bourbon, and you don't want to add a lot. The beer shouldn't scream "BOURBON!" at you. You should have an integrated flavor of the chocolatey porter, vanilla, and bourbon. This beer does not benefit from extended aging. I prefer it within a few months of brewing. The FG should be in the mid-high 20s, so don't worry about trying to get it lower.

 

[cantrell00]

Is a 1L starter from a stir plate enough yeast cells for this recipe?

Using Wyeast 1056. They were out of 1050.

Thanks in advance!

 

[Denny]

Is a 1L starter from a stir plate enough yeast cells for this recipe?

Using Wyeast 1056. They were out of 1050.

Thanks in advance!

Not in my book. I use a 3 qt. starter.

 

[solavirtus]

Depends on how many vials/packs you're talking. Probably needs more than a qt.

 

[cantrell00]

Depends on how many vials/packs you're talking. Probably needs more than a qt.

1 Wyeast 1056 slap pack.. LBS out of 1050.

Nevermind.. Just did some more research. If not using the 1050, it seems I'd been better off not even using the liquid 1056.

Way better off with Safale US05 X 2 with no starter.

400-450 billion is more than enough to cover 5.5 gallon @ 1.080, right?

 

[cantrell00]

Brewed last night... AG.

6 gallon in tun @ 170 for an hour, settled @ 155 degrees

Pulled 3.75-4.0 gallons @ 1.083 - @ 150 degrees

Sparged with 4 gallons @ 170.

Pulled off another 4.25 @ 1.031 (I think)

Boiled down to 5.5 gallons @ 1.083

Was burping like crazy 7 hours later. 1L stir plate starter of Wyeast 1058 & a packet of Safale US05.

 

[zmagrini]

Brewed this yesterday. Hit an OG of 1.083 which I was quite happy with. I have three vanilla beans from beanilla which I split, scraped, and are now soaking in just 6oz makers mark (im looking for a very subtle bourbon taste).

Im starting to get a little worried that I should have used two beans instead of three. The first bean I used was a little smaller than the others so thats why I decided to use an extra.

Im also adding coffee to this as well. Will the bitterness in the coffee mask the vanilla if I added too much? Id hate to ruin the beer in the final stages.

 

[jroot]

Just got done brewing my 7th batch of this great recipe and am trying vanilla extract this time. I love a vanilla flavor and two beans just wasn't enough as it fades quickly I found. About a quarter tsp per 12 oz is enough of a subtle taste for me. I usually add 250 ml per 5 gallons of Makers Mark and that's enough bourbon too. As for the coffee, it depends how big you want the coffee flavor. There is enough of the other mix of adjuncts so go conservative.

 

[Denny]

Brewed this yesterday. Hit an OG of 1.083 which I was quite happy with. I have three vanilla beans from beanilla which I split, scraped, and are now soaking in just 6oz makers mark (im looking for a very subtle bourbon taste).

Im starting to get a little worried that I should have used two beans instead of three. The first bean I used was a little smaller than the others so thats why I decided to use an extra.

Im also adding coffee to this as well. Will the bitterness in the coffee mask the vanilla if I added too much? Id hate to ruin the beer in the final stages.

Yes, it will. Also ask yourself if you really want all those flavors in there at once.

 

[zmagrini]

Yes, it will. Also ask yourself if you really want all those flavors in there at once.

Thats a good point Denny. I actually considered this while brewing the other day.

The plan is to add only 4oz of cold brew coffee to just give it a little more of a coffee aroma and flavor. From what I can tell, this beer already has a chocolate/coffee taste but Im a huge coffee fan, so I have to

 

[Denny]

What I'd recommend is that you split the batch and add coffee only to one half and the bourbon and vanilla to the other half. I think the lfavor will be less muddled and if you really want all the flavors at once you can blend in your glass.

 

[bolus14]

Any thoughts on using Rum instead of bourbon. I don't mind bourbon, but seems like most are trying to mainly get some vanilla from the bourbon. Captain Private Stock gives a smooth vanilla taste that I've been thinking would be less "harsh" than most bourbon. I have Maker's Mark if others think that would still serve better though.

Second question. I have an American Wheat, OG of 1.040, fermenting now with WY1450 should I just put right onto the slurry or use Mr. Malty and try to be more "specific" about how much to pitch? I got more material in the fermenter from the kettle than I would've liked and I would like to collect some of the slurry for future uses. Since this is a much higher gravity beer I don't want to collect the yeast after this one.

 

[Denny]

Any thoughts on using Rum instead of bourbon. I don't mind bourbon, but seems like most are trying to mainly get some vanilla from the bourbon. Captain Private Stock gives a smooth vanilla taste that I've been thinking would be less "harsh" than most bourbon. I have Maker's Mark if others think that would still serve better though.

Second question. I have an American Wheat, OG of 1.040, fermenting now with WY1450 should I just put right onto the slurry or use Mr. Malty and try to be more "specific" about how much to pitch? I got more material in the fermenter from the kettle than I would've liked and I would like to collect some of the slurry for future uses. Since this is a much higher gravity beer I don't want to collect the yeast after this one.

The vanilla comes from the vanilla, not the bourbon. If you use the correct amount of bourbon, there is no harshness. Hell, I don't even like bourbon, but it integrates and becomes a different flavor. Use rum if you like. Maybe split the batch and try both.

As a rough guess, I'd use half the slurry from the wheat for the BVIP.

 

[bolus14]

Split might be a good way to go, from the reviews I don't think it'll turn out bad either way...just different. Thanks for the input on the yeast, sounds good to me.

I just read back a few pages and noticed you said you don't prefer this when aged too long. I may hold off until mid to late June as I'm looking for more of a fall/winter beer from this.

 

[Denny]

Split might be a good way to go, from the reviews I don't think it'll turn out bad either way...just different. Thanks for the input on the yeast, sounds good to me.

I just read back a few pages and noticed you said you don't prefer this when aged too long. I may hold off until mid to late June as I'm looking for more of a fall/winter beer from this.

I've found that after 6 weeks or so the flavors really start fading, especially the vanilla. If you're looking for a fall/winter beer, you might want to wait til Aug./Sept.

 

[maurtis]

This weekend I am venturing from wine making into my first batch of beer and I chose this delicious looking recipe as my first.

Question, I see 11 lbs or 2-row malt listed here and 13 lbs at brew365. They mention that their recipe is for a 6 gallon batch, is that the difference? And the recipe here is for 5.5?

I have a neighbor who brews often so he is helping me with milling the grain, mashing, sparging, etc since that is all foreign to me.

I also saw the following quoted on a couple different sites: "This is a big grain bill and requires you to sparge more than normal. You will collect much more wort and will also have to boil for longer (90-120 mins). If you don't, then your efficiency and OG will be low."

Oddly enough, this was the reason why I started with wine in the first place, less confusion without the cooking, LOL. But my heart lies with beer, so I am excited about making the transition!

 

[Denny]

This weekend I am venturing from wine making into my first batch of beer and I chose this delicious looking recipe as my first.

Question, I see 11 lbs or 2-row malt listed here and 13 lbs at brew365. They mention that their recipe is for a 6 gallon batch, is that the difference? And the recipe here is for 5.5?

I have a neighbor who brews often so he is helping me with milling the grain, mashing, sparging, etc since that is all foreign to me.

I also saw the following quoted on a couple different sites: "This is a big grain bill and requires you to sparge more than normal. You will collect much more wort and will also have to boil for longer (90-120 mins). If you don't, then your efficiency and OG will be low."

Oddly enough, this was the reason why I started with wine in the first place, less confusion without the cooking, LOL. But my heart lies with beer, so I am excited about making the transition!

For the most accurate versions of any of my recipes always look at the AHA recipe wiki. This recipe is at
http://wiki.homebrewersassociation.org/BourbonVanillaImperialPorter . How much you sparge will depend on your own equipment setup. In my case, I just brew it as I would any other batch.

 

[maurtis]

Fantastic, thanks Denny! I am quite excited about brewing this up

 

[bolus14]

KuI brewed a "large" stout this weekend, should end up around 8% - 8.5% although the plan was to end around 10% but I missed my OG. Part of brewing that beer was to figure out something with my BIAB and for the most part I figured out what I needed, just forgot to extend my boil time which is why my OG was off, preboil was spot on.

I want one more "big beer" for the holidays and through the winter. Taking Denny's advise into consideration and enjoying this at around the 2 months period means I should brew around the last weekend of Sept or first of Oct for it to be in it's prime for Thanksgiving.

The question I have is that my wife always complains that the porters and stouts that I've made havent had a good "creamy/smooth" mouthfeel, should I make any changes for this to have a good smooth feel to it. She always relates things to how Southern Tier's Creme Brulee is, if that gives you an idea of what I'm looking for. In the end I really think I haven't made anything with a high enough FG for it to be that smooth, all of mine have finished in the mid teens.