Miss T's Vanilla Brown 
All Grain Recipe
Submitted By: orghitman (Shared)
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| Brewer: Keith and Brian | |
| Batch Size: 5.25 gal | Style: American Brown Ale (10C) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
| Color: 24.5 SRM | Equipment: Keith's Brewing System |
| Bitterness: 26.8 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.2° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Deer Park (R), Bottled Water |
Water |
1 |
| 1.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 4.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
3 |
| 6 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
4 |
| 2 lbs |
Caramel Munich 60L (Briess) (60.0 SRM) |
Grain |
5 |
| 1 lbs |
White Wheat Malt (Briess) (2.4 SRM) |
Grain |
6 |
| 12.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
7 |
| 10.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
8 |
| 8.00 oz |
Caramel Malt - 20L (Briess) (20.0 SRM) |
Grain |
9 |
| 6.00 oz |
Brown Sugar, Dark (in Mash) (50.0 SRM) |
Grain |
10 |
| 6.00 oz |
Pale Chocolate (Thomas Fawcett) (197.0 SRM) |
Grain |
11 |
| 2.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
12 |
| 22.50 oz |
Butternut Squash (Mash 60 min) |
Misc |
13 |
| 0.40 oz |
Magnum [11.6%] - Boil 60 min |
Hops |
14 |
| 0.60 oz |
Willamette [5.5%] - Boil 25 min |
Hops |
15 |
| 0.50 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
16 |
| 0.80 oz |
Cascade [6.4%] - Boil 5 min |
Hops |
17 |
| 1.0 pkgs |
Denny's Favorite 50 (Wyeast #Wyeast1450) |
Yeast |
18 |
| 2.00 items |
Vanilla beans (McCormick Gourmet All Natural) (Secondary 14 days) |
Misc |
19 |
| 0.25 cup |
Bourbon (Marker's Mark) (Secondary 14 days) |
Misc |
20 |
Notes
On a glass baking pan take 22.5 oz of butternut squash - cut into cunks and bake for 60 min with 4 oz brown sugar. This will caramelize some of the sugars and give the squash more flavor.
Split 2 vanilla beans down the middle, scrap out insides and cut bean husk into small pieces. Place everything in small mason jar. Pour in 1/4 cup of Maker's Mark Bourbon. Shake. Let mixture/extract sit for 1-2 weeks (this recipe it was 1 week). Drop everything (vanilla and bourbon) into secondary and rack beer on top. Leave in secondary for at least 2 weeks.
UPDATE on secondary transfer day: may be the best beer in terms of process yet. hit OG and FG perfectly. tasted beer after two weeks while transfering to secondary. wonderfullness. i hope the vanilla is noticable in the final product. i think that will add a nice note to the brew.
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