Imperial Vanilla Bourbon/Rye Porter

All Grain Recipe

Submitted By: mikel79 (Shared)
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Brewer: Michael Bradford
Batch Size: 5.25 galStyle: Specialty Beer (23A)
Boil Size: 6.67 galStyle Guide: BJCP 2008
Color: 41.7 SRMEquipment: AG Full-Batch
Bitterness: 45.3 IBUsBoil Time: 60 min
Est OG: 1.084 (20.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 8.8%Taste Rating: 44.0

Ingredients
Amount Name Type #
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs 4.00 oz Brown Malt (65.0 SRM) Grain 3
1 lbs 4.00 oz Chocolate Malt (350.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
1.00 oz Magnum [14.0%] - Boil 60 min Hops 7
0.50 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 8
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9
8.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 10

Taste Notes

Bourbon version is smoother, chocolate and vanilla in the nose, chocolate, caramel in the flavor. Slightest bitterness/toastiness at the end, likely from the brown malt. Slightly sweet.

Notes

OG 1.082. healthy krausen after 12-16 hours. FG 1.016 (12 days) 3 Vanilla beans added after 14 days in primary. Racked to kegs after 3.5 days; Vanilla imparted very quickly. Split to one keg with 5 oz. of Bourbon, another keg with 5 oz of rye whiskey.

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