VanBour

All Grain Recipe

Submitted By: talk2e (Shared)
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Brewer: Tim E
Batch Size: 5.00 galStyle: English Porter (13C)
Boil Size: 6.97 galStyle Guide: BJCP 2015
Color: 32.9 SRMEquipment: All Grain - Large 5 Gal/19 l - Stainless
Bitterness: 33.2 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.85 gal London, England Water 1
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
1 lbs Munich Malt - 10L (10.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
1.00 oz Saaz [2.2%] - Boil 30 min Hops 6
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Willamette [4.8%] - Boil 15 min Hops 8
1.00 oz Northern Brewer [11.4%] - Boil 10 min Hops 9
20.00 g Yeast Nutrient (Boil 0 min) Misc 10
1.0 pkgs London ESB English Style Ale Yeast (Lallemand #-) Yeast 11
6.00 items Vanilla Beans (Secondary 7 days) Misc 12
2.00 oz Oak Chips (Secondary 7 days) Misc 13
16.00 oz Jim Beam (Secondary 7 days) Misc 14

Taste Notes

You'll be able to taste the malty flavors of the grains, some of the hops will come out on your pallet and the bourbon. The vanilla will be subtle, but you should be able to taste it. Although bourbon is in the recipe it doesn't take over the flavors and only adds about .4% ABV to the beer. Burps clean with no residual effects.

Notes

On brew day, split the vanilla beans and scrape out the seeds. Put the seeds and hulls into a jar. Fill the jar with the vanilla bourbon. When primary fermentation is complete (at least 2 weeks), put the bourbon and vanilla (beans and all) in the secondary along with the oak chips. Transfer primary to secondary. Give it at least a week. Add .4 ABV to the final beer ABV for acurate ABV reading.

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