Vanilla Whiskey Porter (1.1)

Extract Recipe

Submitted By: hardyhop (Shared)
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Brewer: Eric Hardy
Batch Size: 5.00 galStyle: Imperial porter ( 9D)
Boil Size: 5.28 galStyle Guide: FAD├śL 2007
Color: 45.7 SRMEquipment: Hardy BrewPot 10 Gallon
Bitterness: 49.7 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 46.5

Ingredients
Amount Name Type #
11.04 oz Black (Patent) Malt (500.0 SRM) Grain 1
7.04 oz Carafa II (412.0 SRM) Grain 2
6.08 oz Black Barley (Stout) (500.0 SRM) Grain 3
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 4
1 lbs Dark Dry Extract (17.5 SRM) Dry Extract 5
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 6
5 lbs Pale Liquid Extract (8.0 SRM) Extract 7
1.00 oz Chinook [13.0%] - Boil 60 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1.00 oz Magnum [14.0%] - Boil 10 min Hops 10
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
3.00 oz Oak Chips (Secondary 18 days) Misc 12
1.00 oz Goldings, B.C. [5.0%] - Dry Hop 7 days Hops 13

Taste Notes

Gold Medal at Great Arizona Homebrew Competition 2012!

Notes

Cold Steeped all grains in 1 G RO Water for 12 hours, no heat on grains, removed after cold steep. Wort immersion chiller to 130F after 5 min, added 1 G frozen 1 G RO water, 70F after 20 min, tranfered to 6.5G glass carboy. 100% 02 thru Nelson O2 diffusion for 1 min (tons of foam out the top). est total fluid 6 G. added 2 Oz Oak cubes 8oz Jim Beam (added 2 oz to 6 oz still soaking with 10 madagasgar vanilla beans, (8/11) removed beans. steamed cubes 2 min, added to 8oz mason jar) 2/1/12 added 8oz vanilla bean soaked (5 months) oak cube (18 days) whiskey into seconday and 1 oz of Golding for dry hop