Wood-Aged Beer Vanilla Bourbon Winter Ale

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

Evan!

Well-Known Member
Joined
Aug 9, 2006
Messages
11,835
Reaction score
107
Location
Charlottesville, VA
Recipe Type
Partial Mash
Yeast
Wyeast Pacman
Yeast Starter
2L
Batch Size (Gallons)
5.5
Original Gravity
1.077
Final Gravity
1.015
Boiling Time (Minutes)
60
IBU
25.8
Color
22.3
Primary Fermentation (# of Days & Temp)
7 days @ 68f
Secondary Fermentation (# of Days & Temp)
45 days @ 68f
Vanilla Bourbon Winter Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

21-B Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.077 Plato: 18.62
Anticipated SRM: 22.3
Anticipated IBU: 25.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.065 SG 15.98 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
41.7 5.00 lbs. Generic LME - Weizen Generic 1.035 7
25.0 3.00 lbs. Generic LME - Extra Light Generic 1.035 7
16.7 2.00 lbs. Pale Malt(2-row) America 1.036 2
4.2 0.50 lbs. Biscuit Malt Great Britain 1.035 35
4.2 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.1 0.25 lbs. Chocolate Malt America 1.029 350
2.1 0.25 lbs. Coffee Malt America 1.030 350
2.1 0.25 lbs. Malto Dextrin North America 1.030 0
2.1 0.25 lbs. Melanoidin Malt 1.033 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Pellet 6.50 17.1 60 min.
0.50 oz. Goldings - E.K. Whole 6.00 8.8 45 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Cup(s) Bourbon Other 21 Days(fermenter)
1.00 Unit(s)Vanilla Beans Spice 21 Days(fermenter)
1.50 Oz Oak Cubes - American, House To Other 21 Days(fermenter)
2.00 tsp Vanilla Extract Spice 21 days (fermenter

Yeast
-----

Wyeast N/A Rogue Pacman Ale


Notes
-----

Steep vanilla beans & oak in bourbon during primary fermentation. Add bourbon, vanilla and oak cubes to secondary.

Also added +/- 2 tsp. vanilla extract to bourbon to supplement the bean.

 

Eascen

Member
Joined
Oct 25, 2009
Messages
5
Reaction score
0
Location
DC
This sounds fantastic, I believe I'll be trying this in about a month when a tub opens.
 

Eascen

Member
Joined
Oct 25, 2009
Messages
5
Reaction score
0
Location
DC
In the bottles, pre-taste was awesome, can't wait till the next few weeks are over!

-edit-

Headed to TN the 23rd and plan on popping one of these and a pumpkin open on arrival.
 

Eascen

Member
Joined
Oct 25, 2009
Messages
5
Reaction score
0
Location
DC
And, popped a bottle far too early, shared it with my three roomates, we all love it.
 

Tralmix

Member
Joined
Apr 4, 2009
Messages
8
Reaction score
1
Location
Michigan
Dumb question. Do I add the oak chips to the secondary for the full 45 days or just 21?


Thanks :D
 

jtupper

Well-Known Member
Joined
Aug 1, 2010
Messages
253
Reaction score
2
I would like to do an all grain version of this can anyone help me out with a conversion? thanks
 

malcontent40

Member
Joined
Oct 11, 2010
Messages
12
Reaction score
0
Location
Hellertown
I made it for christmas. The beer is excellent! I couldnt find pacman so I used wyeast 1056 instead. I also used a heavy toast oak chip on it .I probably could of cut the oak back to 1oz but Inwanted a bold beer.Must follow all the ageing steps.
 

GrantsBrownBag

New Member
Joined
Aug 25, 2010
Messages
4
Reaction score
0
Location
Hartford
I brewed this beer using Maker's Mark. It is unbelievable. Unlike most winter and seasonal beers you don't have the annoying spice. This beer is so good that I may brew it a few more times before spring. This is being added to my yearly schedule.
 

FalkyBrew

Active Member
Joined
Aug 1, 2011
Messages
41
Reaction score
0
Location
Akron
Evan! said:
Vanilla Bourbon Winter Ale

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Cup(s) Bourbon Other 21 Days(fermenter)
1.00 Unit(s)Vanilla Beans Spice 21 Days(fermenter)
1.50 Oz Oak Cubes - American, House To Other 21 Days(fermenter)
2.00 tsp Vanilla Extract Spice 21 days (fermenter

Yeast
-----

Wyeast N/A Rogue Pacman Ale

Notes
-----

Steep vanilla beans & oak in bourbon during primary fermentation. Add bourbon, vanilla and oak cubes to secondary.

Also added +/- 2 tsp. vanilla extract to bourbon to supplement the bean.
First is there an all grain version of this? Second I'm assuming that the vanilla, bourbon, and oak soak in a separate container for 21 days and then added to the secondary? How long do you let it sit in the secondary?
 

unionrdr

Homebrewer, author & air gun collector
Lifetime Supporter
Joined
Feb 19, 2011
Messages
39,152
Reaction score
3,797
Location
Sheffield
2C of bourbon seems like too much for only 1.5oz of oak. I used only 5 jiggers of bourbon to 4oz of French oak in a sealed container in the fridge for the duration of fermentation. The chips soaked up 2/3 of the bourbon. Racked the dark ale to secondary with oak/bourbon mixture for only 8 days. It was rather strong then. Took 9 weeks & 6 days to condition properly. 2 weeks in the fridge for good, thick head & carbonation to the last gulp.
 

jksweet

Member
Joined
Aug 17, 2011
Messages
10
Reaction score
0
Location
rockport
when u used the makers mark did you follow the recipe as is except for the makers mark? and what kind of yeast did ya use?
 

TimothyChurch

Supporting Member
HBT Supporter
Joined
Nov 2, 2010
Messages
73
Reaction score
1
Location
Galveston
I just added the mixture to the secondary and it appears to be just sitting on top of the beer. Anyone else run into this? I'm going to let it sit for two weeks and then bottle that way it should be at least close to conditioned by Christmas.
 

nee622

Member
Joined
Apr 16, 2011
Messages
15
Reaction score
0
Location
Raleigh
I just did this recipe , using 6 pounds of Weizen DME and 3 pounds of extra light DME. Got a nice OG of 1.100 so we'll see where it goes. I'm excited regardless.
 

nee622

Member
Joined
Apr 16, 2011
Messages
15
Reaction score
0
Location
Raleigh
Just a follow-up. The keg was gone within a month, it was absolutely delicious and plan to make it again.
 

davcar74

Well-Known Member
Joined
Jan 25, 2011
Messages
89
Reaction score
12
Location
Central
I also made this, also with makers mark, and it is heavy, rich and good. I do think it needs more oak next time...good recipe.
 

joepsu0985

New Member
Joined
Mar 1, 2012
Messages
4
Reaction score
0
Location
Pittsburgh
Kind of new to this. I want to brew a big winter beer. You can just throw the oak cubes in the secondary and there will be no contamination? Is it because of the bourbon?
 

maussy

Active Member
Joined
Mar 24, 2012
Messages
43
Reaction score
0
Location
Salt Lake City
I just brewed this today with Bulliet Bourbon. Can't wait to try this in a little bit. Brewed 10G.

^Bumpasourus
1 unit is one Vanilla Bean
They are strong so you don't need too many.
 

Tbnguy

Well-Known Member
Joined
Jul 21, 2011
Messages
50
Reaction score
0
Location
McHenry
I'm brewing this one now! The homebrew shop didn't have coffee malt, malto dextrin, or melanoidin malt, so I added a little more chocolate malt instead. I could also not find Weizen LME so used Wheat LME instead. Trying this one with Nottingham yeast. A friend just gave me some homemade vanilla extract for Christmas so am looking forward to adding it to the secondary along with some bourbon soaked oak chips. This is my first full-boil extract batch so I am excited! I will post results once it is ready.
 
Top