KYHoosier
New Member
I'd like my next batch to be a great fall/winter beer that I can give as gifts. As such, I had the idea to blend one of my favorite infused bourbon recipes with Norther Brewers St. Paul Porter.
The porter recipe can be found here: St. Paul Porter
Under additional info.
The infused bourbon recipe calls for the following:
bourbon
3 medium Granny Smith apples--cored and quartered
4 cinammon sticke
2 whole vanilla beans
My plan is to brew the porter per instructions. While the porter is in primary I will soak the above ingredients in enough bourbon to coat. I'll then add all the ingredients (including any remaining bourbon) to the secondary.
Few questions here:
1. Is there a better porter recipe to start with? Maybe something not quite as assertive?
2. Any concern of racking onto the apples? Would I need to add more than three to get flavor and/or aroma?
3. Also considered adding some oak cubes, too much?
4. Any sanitation concerns regarding infusion ingredients? Is the bourbon enough to sanitize?
Looking for any suggestions. Thanks.
The porter recipe can be found here: St. Paul Porter
Under additional info.
The infused bourbon recipe calls for the following:
bourbon
3 medium Granny Smith apples--cored and quartered
4 cinammon sticke
2 whole vanilla beans
My plan is to brew the porter per instructions. While the porter is in primary I will soak the above ingredients in enough bourbon to coat. I'll then add all the ingredients (including any remaining bourbon) to the secondary.
Few questions here:
1. Is there a better porter recipe to start with? Maybe something not quite as assertive?
2. Any concern of racking onto the apples? Would I need to add more than three to get flavor and/or aroma?
3. Also considered adding some oak cubes, too much?
4. Any sanitation concerns regarding infusion ingredients? Is the bourbon enough to sanitize?
Looking for any suggestions. Thanks.
