| Bourbon Vanilla Imperial Porter |
| Recipe | Bourbon Vanilla Imperial Porter | Style | Robust Porter | |||
| Brewer | DT and Mike | Batch | 6.00 gal | |||
| All Grain |
Recipe Characteristics
| Recipe Gravity | 1.090 OG | Estimated FG | 1.022 FG | |||
| Recipe Bitterness | 35 IBU | Alcohol by Volume | 8.7% | |||
| Recipe Color | 49° SRM | Alcohol by Weight | 6.8% |
Ingredients
| Quantity | Grain | Type | Use | |||||
| 2.00 lb | American chocolate malt | Grain | Mashed | |||||
| 1.00 lb | Belgian Special "B" | Grain | Mashed | |||||
| 1.50 lb | Crystal 120L | Grain | Mashed | |||||
| 0.50 lb | Crystal 40L | Grain | Mashed | |||||
| 0.50 lb | Crystal 60L | Grain | Mashed | |||||
| 2.50 lb | German Munich | Grain | Mashed | |||||
| 12.00 lb | Maris Otter Malt | Grain | Mashed | |||||
| Quantity | Hop | Type | Time | |||||
| 1.00 oz | Galena | Pellet | 60 minutes | |||||
| 1.00 oz | Kent Golding | Pellet | 10 minutes | |||||
| Quantity | Misc | Notes | ||||||
| 2.00 unit | American Ale US-05 | Yeast | Dry | |||||
| 1.00 unit | Makers Mark Bourbon | Other | 1 cup of Makers Mark Bourbon at kegging time | |||||
| 2.00 unit | Vanilla Bean | Other | Scrape and cut beans and add to secondary for one week | |||||
Recipe Notes
Based off Denny Conn's BVIP recipe. Mike enjoyed this one so much that he wanted to brew up another batch. The homebrew shop out near Mike doesn't carry everything and they also aren't very good at making substitution recommendations, so we had to improvise on the day of brewing. No Brown malt was available, so we cobbled together a mixture of Special B malt, Pale Chocolate malt, Crystal 60 L, and Crystal 120 L. Who knows if it's anything like Brown malt, but it sure smelled good going into the bucket! They also didn't have any Magnum hops and the shop suggested using Northern Brewer instead. Problem was they gave him 1 oz. of 6% AA Northern Brewer to use in place of 1 oz. of 12% AA Magnum…um yea. So we did 1 oz. of Galena instead, since I've found Galena to be a good clean bittering hop.
Batch Notes
12/29/2007 :: This was Mike's first time brewing on the picnic cooler mash tun I made him. I'm grasping at temperatures here, because I didn't write them down, but I think we hit 155º for the mash and 167º for the sparge. We collected a total of 7 gallons of wort. Boil went as planned with no surprises. Cooled wort down 75º before putting in a carboy adding two packets of US-05 dry yeast and aerating with the wine degasser drill bit.
12/31/2007 :: Fermentation was strong enough to blow the airlock out of the carboy. Luckily towel on floor and towel wrapped around carboy contained most of the mess - nothing on the walls or ceiling.
01/02/2008 :: Waitied for fermentation to calm down a little before cleaning up the carboy and replacing the airlock. Still bubbling good.
How’d this turn out????
I just bought Rob Connelly’s brew rig, as apparrently he isn’t using it very much at all, so I’m going to be doing a LOT of cleaning for the next few days, but want to start a project maybe even this weekend. Any good advice? Jeez and I’ve got a few odds and ends to figure out.
cheers
rob