Bourbon Vanilla Imperial Porter - Beer Recipe - Brewer's Friend

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Bourbon Vanilla Imperial Porter

302 calories 34.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Trasky
Calories: 302 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Thursday October 1st 2015
1.090
1.027
8.3%
39.3
45.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 62%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 14.1%
1.50 lb United Kingdom - Brown1.5 lb Brown 32 65 8.5%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.6%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.8%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Magnum0.9 oz Magnum Hops Pellet 12.3 Boil 60 min 36.27 66.7%
0.45 oz East Kent Goldings0.45 oz East Kent Goldings Hops Pellet 5.7 Aroma 10 min 3.05 33.3%
1.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla beans Flavor Secondary --
6 oz Bourbon Flavor Secondary --
2 oz American Med Toast Oak Chips Flavor Secondary --
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 408 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 2.4       CO2 Level: 1.8 Volumes
 
Target Water Profile
Imperial Porter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 13 13 92 82 0
Mash Sparge
Gypsum 1 gram 0.7 gram
CaCl2 4 grams 2.9 grams
Epsom Salt 3 grams 2.1 grams
Baking Soda 1 gram 0.7 gram
Chloride/Sulfate Ratio 1.12 Balanced
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.19 qt 171.3 Infusion -- 156 °F 45 min
3.96 gal 180 Fly Sparge -- 168 °F 40 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.55 22.2  
Mash volume with grains 6.97 27.9  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 4.22 g | 16.9 qt) 3.67 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Added 2 oz of toasted oak chips to 6 oz of 1835 Bourbon. Let sit for 2 weeks, then added 2 vanilla beans in the Bourbon mixture and let sit another week. Added all of this in a fine mesh hop bag to the fermentor after 2.5 weeks of fermentation and let sit in the fermentor another 1.5 weeks before putting in the keg. Without adding the Bourbon mixture the beer has a roasted bitter flavor, but once the Bourbon mixture is added it smooths it out.

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  • Last Updated: 2016-12-12 19:56 UTC