BVIP - Bourbon Vanilla Imperial Porter

All Grain Recipe

Submitted By: almadenbrewers (Shared)
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Brewer: Bob Schill (stole from Bryan)
Batch Size: 11.00 galStyle: Robust Porter (12B)
Boil Size: 13.98 galStyle Guide: BJCP 2008
Color: 37.7 SRMEquipment: The PW
Bitterness: 23.4 IBUsBoil Time: 60 min
Est OG: 1.086 (20.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs Munich Malt (9.0 SRM) Grain 2
3 lbs Brown Malt (65.0 SRM) Grain 3
2 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
2 lbs Chocolate Malt (350.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
1.00 oz Magnum [14.0%] - First Wort Hops 7
2 lbs Turbinado (10.0 SRM) Sugar 8
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 9
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 10

Notes

Soak 1 oz of American Oak Chips in 3 oz Bourbon (Makers Mark) for 1 week and add (pour Bourbon in with chips) when kegging, leave for 1 week. 2 Vanilla Beans, cut in half, remove seeds, cut into quarters, add with Oak/Bourbon and leave in the same amount of time.

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