Bourbon Vanilla Porter

All Grain Recipe

Submitted By: suregork (Shared)
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Brewer: Clint Sparkman
Batch Size: 5.02 galStyle: Robust Porter (12B)
Boil Size: 6.85 galStyle Guide: BJCP 2004
Color: 41.7 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 37.9 IBUsBoil Time: 60 min
Est OG: 1.081 (19.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: My Aging Profile
ABV: 8.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
9 lbs 14.73 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 3.27 oz Munich Malt (9.0 SRM) Grain 2
1 lbs 5.16 oz Brown Malt (65.0 SRM) Grain 3
1 lbs 1.64 oz Chocolate Malt (456.9 SRM) Grain 4
15.87 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.82 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
0.71 oz Warrior [18.0%] - Boil 60 min Hops 7
1.16 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 8
1 pkgs American Ale (Wyeast Labs #1056) Yeast 9
2.00 Vanilla Bean (Secondary 14 days) Misc 10

Notes

After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. Rack to bottling bucket and add 1.5-2.5 oz/gal of Maker's Mark (to your taste). Added 2 oz of pure vanilla extract and 3 oz of Makers Mark (to 2 gal). Recommended bourbon @ 2.5 oz / gal.