Jim's Denny's Vanilla Bourbon Porter - Beer Recipe - Brewer's Friend

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Jim's Denny's Vanilla Bourbon Porter

247 calories 24.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.7 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Based on recipe by Denny Conn
Calories: 247 calories (Per 330ml)
Carbs: 24.7 g (Per 330ml)
Created: Wednesday January 14th 2015
1.080
1.019
7.9%
40.8
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg United Kingdom - Maris Otter Pale5.2 kg Maris Otter Pale 38 3.75 63%
1.10 kg United Kingdom - Munich1.1 kg Munich 37 6 13.3%
0.70 kg United Kingdom - Brown0.7 kg Brown 32 65 8.5%
0.45 kg Brew Bristol - Dark Crystal Malt - 240EBC ~90L0.45 kg Brew Bristol - Dark Crystal Malt - 240EBC ~90L 33 90 5.5%
0.30 kg Geterb/Bairds Light Crystal Malt - 100EBC ~38L0.3 kg Geterb/Bairds Light Crystal Malt - 100EBC ~38L 34 40 3.6%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 6.1%
8.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Magnum29 g Magnum Hops Leaf/Whole 15 Boil 60 min 38.54 67.4%
14 g East Kent Goldings14 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 2.25 32.6%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Pod Spice Secondary 2 min.
240 ml Kentucky Bourbon Flavor Bottling --
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 445 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 90 min
9 L Sparge -- 75 °C --
9 L -- -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 18.8
Mash volume with grains 23.7
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 18 L) 17.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 28.9 L) 28.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

http://www.brew365.com/beer_dennys_bourbon_vanilla_porter.php

See also: http://www.brewersfriend.com/homebrew/recipe/view/204339

Original recipe uses Crystal 120L and Crystal 40L and dark munich. However, UK chocolate is apparently a lot darker so this is coming out the same colour.



Original recipe suggest 10ml per 473ml of beer and 2 vanilla pods for 7-14 days

If bottling 21L that is 444ml bourbon.

I think it might be a good idea chop and scrape the vanilla pods and soak in some of the bourbon (for sanitisation). Then add the whole lot to the primary. This is going to extract some flavour, so should probably be counted in the steeping time.

So: 2 vanilla pods scraped in 200ml bourbon for 2 days. Chuck the lot into primary for 12 days, then bottle with another 244ml bourbon and priming sugar.

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  • Last Updated: 2015-03-28 15:55 UTC