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Burbon Vanilla Imperial porter
THIS IS DENNY CONN'S RECIPE, BUT SINCE I HAVE A APPLE THIS WEBSITE IS ABOUT AS CLOSE AS I GET TO PROMASH AND I WANTED TO MAKE SURE PROPER CREDIT WAS GIVEN
| Brewer: | HBA | Email: | wmcmanus@umich.edu | |||||
| Beer: | Burbon Vanilla Imperial porter | Style: | Imperial Stout | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.088 | FG: | - | |||||
| Alcohol: | - | |||||||
| Grain: | 11 lb. American 2-row 2.57 lb. American Munich 1.5 lb. British brown .5 lb. American crystal 40L 1 lb. American crystal 120L .5 lb. American chocolate |
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| Mash: | 73% efficiency | |||||||
| Mash at 154 for 60 minutes | ||||||||
| Boil: | 75 minutes | SG 1.088 | 5 gallons | |||||
| Hops: | .8 oz. Magnum (14% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 10 min.) |
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| Yeast: | Use WYeast 1056, WL001 or SA-33 | |||||||
| Log: | 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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Recipe posted 07/11/05.
