Bourbon Vanilla Imperial Porter

All Grain Recipe

Submitted By: ncbluesman (Shared)
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Brewer: Philip Morris
Batch Size: 12.00 galStyle: Robust Porter (12B)
Boil Size: 13.73 galStyle Guide: BJCP 2008
Color: 41.9 SRMEquipment: Bitter Friends Brewery
Bitterness: 46.4 IBUsBoil Time: 60 min
Est OG: 1.089 (21.3° P)Mash Profile: BFB - Single Infusion, Medium Body, Batch Sparge
Est FG: 1.029 SG (7.4° P)Fermentation: Ale, Single Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
28 lbs 10.56 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs 8.18 oz Munich 10L (Briess) (10.0 SRM) Grain 2
2 lbs 15.64 oz Brown Malt (65.0 SRM) Grain 3
2 lbs 7.70 oz Chocolate (Briess) (350.0 SRM) Grain 4
1 lbs 15.76 oz Caramel/Crystal Malt -135L - Extra Dark (160.0 SRM) Grain 5
1 lbs 1.48 oz Caramel/Crystal Malt - 55L - English Medium (55.0 SRM) Grain 6
1.94 oz Magnum [12.5%] - Boil 60 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.23 oz Goldings, East Kent [6.0%] - Boil 10 min Hops 9
2.40 tsp Yeast Nutrient (Boil 10 min) Misc 10
1.0 pkgs English Ale (White Labs #WLP002) Yeast 11
4.00 Vanilla Bean (Primary 5 days) Misc 12

Notes

3/1 - cold brew day today, pretty much 32 degrees at 8:00am when I started. I put 10 gallons of 174 degree water over the 42 pounds of grain with the tun & grain registering 46 degrees and pretty much hit my 153 mash temp. The sparge was slow, very slow but my volumes were good. A bit more than I needed, but I included it and boiled a bit harder to land on 12.5. I overchilled landing on 60 degrees, so I have to warm it up to about 63 or so before I pitch.

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