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Author Topic: Vanilla Bourbon Porter  (Read 2780 times)

Offline Ian Grant

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Vanilla Bourbon Porter
« on: October 26, 2012, 02:58:46 PM »
Vanilla Bourbon Porter
12-B Robust Porter
Date: 29/10/2012

Size: 5.5gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 182.39kcal per 12.0fl oz

Original Gravity: 1.055 (1.048 - 1.065)
Terminal Gravity: 1.014 (1.012 - 1.016)
Color: 30.81 (22.0 - 35.0)
Alcohol: 5.39% (4.8% - 6.5%)
Bitterness: 38.2 (25.0 - 50.0)

Ingredients:
8.5lb Maris Otter
1.0lb Chocolate Malt
.5lb Roasted Barley
1.5lb Crystal Malt 120L
4.0oz French Toasted Oak Wood Chips - added dry to primary fermenter
2.0oz Fuggle (4.8%) - added during boil, boiled 60m
0.5oz Fuggle (4.8%) - added during boil, boiled 30m
1.0ea WYeast 1056 American Ale

Schedule:
Ambient Air: 70.0F
Source Water: 60.0F
Elevation: 0.0m

00:48:34 Mash - Liquor: 3.29gal; Strike: 166.94F; Target: 153.0F
01:14:34 Untitled Step - Untitled Sparge: 4gal sparge @ 187F


Notes
Soak the oak chips in bourbon.

Results generated by BeerTools Pro 1.5.20

Offline Ian Grant

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Re: Vanilla Bourbon Porter
« Reply #1 on: October 29, 2012, 11:49:44 AM »
Making this today.

Offline JohnQ

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Re: Vanilla Bourbon Porter
« Reply #2 on: October 29, 2012, 01:36:22 PM »
Yummy, if you ever make it to another meeting...please bring along bud!

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Offline pliny

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Re: Vanilla Bourbon Porter
« Reply #3 on: October 29, 2012, 04:30:14 PM »
Hello Ian,
That looks like a good amount of bitterness.

At what point during fermentation do you add the bourbon and how much of it?
Also on the vanilla side, are you using whole beans?
If so, are you doing anything to them? ex: soaking them in the bourbon?
When do you add the vanilla?

Offline Ian Grant

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Re: Vanilla Bourbon Porter
« Reply #4 on: October 30, 2012, 10:59:29 AM »
I did end up cutting the hops back a bit.    The French oak chips will give the vanilla flavor and I soaked them in 4oz of bourbon then put everything in primary.

Offline Richard

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Re: Vanilla Bourbon Porter
« Reply #5 on: October 30, 2012, 12:34:23 PM »
The Knock on Wood used about the same amount of oak + whisky, and it seems to be about perfect for intensity in that recipe... whisky is a very strong flavour, and the oak just seems to make it stronger.
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