Wood-Aged Beer Vanilla Bourbon Winter Ale

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Evan!

Well-Known Member
Joined
Aug 9, 2006
Messages
11,835
Reaction score
115
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.

 
This sounds fantastic, I believe I'll be trying this in about a month when a tub opens.
 
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.
 
And, popped a bottle far too early, shared it with my three roomates, we all love it.
 
I would like to do an all grain version of this can anyone help me out with a conversion? thanks
 
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.
 
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.
 
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?
 
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.
 
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?
 
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.
 
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.
 
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.
 
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?
 
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.
 
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.
 
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