Bourbon Vanilla Porter (5 Gal)

Extract Recipe

Submitted By: ToddB (Shared)
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Brewer: Todd Breakey
Batch Size: 5.00 galStyle: Baltic Porter (12C)
Boil Size: 3.00 galStyle Guide: BJCP 2008
Color: 30.3 SRMEquipment: My Equipment
Bitterness: 24.7 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 1.85 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1
12.67 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
6.20 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
6.20 oz Chocolate Malt (350.0 SRM) Grain 4
8 lbs 13.47 oz Pale Liquid Extract (8.0 SRM) Extract 5
1 lbs 7.96 oz Amber Liquid Extract (12.5 SRM) Extract 6
0.91 oz Magnum [12.0%] - Boil 60 min Hops 7
1.24 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 8
1.2 pkgs American Ale (Wyeast Labs #1056) Yeast 9
1.82 Vanilla Bean (Secondary 0 min) Misc 10

Notes

After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, and add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. Rack to bottling bucket and add 1.5 - 2.5 oz, per gallon of beer, of Maker's Mark (to your taste.) Added 2 oz of pure vanilla extract and 3 oz of Makers Mark (to 2 gal) Recommended bourbon at 2.5 oz/gal.

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