Bourbon Vanilla Imperial Porter

All Grain Recipe

Submitted By: highcastle (Shared)
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Brewer: Trasky
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 7.13 galStyle Guide: BJCP 2008
Color: 40.2 SRMEquipment: My Equipment
Bitterness: 30.9 IBUsBoil Time: 75 min
Est OG: 1.087 (21.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.8° P)Fermentation: My Aging Profile
ABV: 9.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 2
1 lbs 8.00 oz Brown Malt (65.0 SRM) Grain 3
1 lbs 4.00 oz Chocolate Malt (350.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
0.80 oz Magnum [14.0%] - Boil 60 min Hops 7
1.00 tsp Irish Moss (Boil 15 min) Misc 8
0.50 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 9
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 10
2.00 Vanilla Bean (Secondary 2 weeks) Misc 11

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. I left the beer in secondary for 11 days. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon (or to your taste). Bottle, enjoy!

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