New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 12 - Porter => Topic started by: Ian Grant on October 26, 2012, 02:58:46 PM
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Vanilla Bourbon Porter
12-B Robust Porter
Date: 29/10/2012
Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 182.39 kcal per 12.0 fl 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:
8.5 lb Maris Otter
1.0 lb Chocolate Malt
.5 lb Roasted Barley
1.5 lb Crystal Malt 120°L
4.0 oz French Toasted Oak Wood Chips - added dry to primary fermenter
2.0 oz Fuggle (4.8%) - added during boil, boiled 60 m
0.5 oz Fuggle (4.8%) - added during boil, boiled 30 m
1.0 ea WYeast 1056 American Ale™
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:48:34 Mash - Liquor: 3.29 gal; Strike: 166.94 °F; Target: 153.0 °F
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
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Making this today.
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Yummy, if you ever make it to another meeting...please bring along bud!
JQ
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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?
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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.
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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.