Bourbon Vanilla Imperial Porter

• Bourbon Vanilla Imperial Porter (forum) (extract)

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No.264 Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 45.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.063 SG 15.52 Plato


Grain/Extract/Sugar

%	Amount	Name	Origin	Potential SRM
62.0	11.00 lbs.	Pale Malt(2-row)	America	1.036 2
8.5	1.50 lbs.	Brown Malt	Great Britain	1.032 70
2.8	0.50 lbs.	Crystal 40L	America	1.034 40
14.1	2.50 lbs.	Munich Malt (Durst)	Germany	1.037 10
5.6	1.00 lbs.	Crystal 120L	America	1.033 120
7.0	1.25 lbs.	Chocolate Malt	America	1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount	Name	Form	Alpha	IBU	Boil Time
0.8 oz.	Magnum-Domestic	Whole	15.00	29.2	60 min.
0.5 oz.	Goldings - E.K.	Whole	6.00	2.6	10 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

DCL Yeast US-56 Fermentis American Ale


Mash Schedule
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Mash Name:

Total Grain Lbs: 17.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 172 23.00 1.30


Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.17 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
_
Life begins at 60....1.060, that is.

Mine usually finishes in the mid 20s. I doubt pitching more yeast will make any difference.
_
Life begins at 60....1.060, that is.

7d Primary
14d Secondary with vanilla beans
4-6w Bottle conditioning

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Use 1 quart of water for each pound of grain: 17 quarts strike water (4.25 gallons). Your grain will absorb close to 2 gallons and you want to boil about 7.5 gallons so your sparge water will be the difference. 7.5-(4.25-2)=5.25
Do the batch sparge twice. i.e. at the end of the mash, add 1.5 gallons 200F water, vorlauf and collect about 3.75 gallons wort. Then add 3.75 gallons water 180F to collect another 3.75 gallons.

Total wort collected is about 7.5 gallons, boil down to about 5.5 or 6 and ferment. You should end up with 5+ gallons after the secondary.
_
Greg Muller

I know I saw this in 1 of the many pages, so sorry for asking, but what is the best amount of Corn Sugar to use at bottling for this recipe?
1 oz. per gallon

> 5oz for 5 gallons

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Recipe : Bourbon Vanilla Imperial Porter Recipe Specifics
----------------
Batch Size (GAL): 5.00
Wort Size (GAL): 5.00
Total Grain (LBS): 17.00
Anticipated OG: 1.087
Plato: 20.9 Anticipated
SRM: 33.4
Anticipated IBU: 34.4
Brewhouse Efficiency: 73 % Wort
Boil Time: 75 Minutes

%	Amount	Grain/Extract/Sugar	Origin	Potential SRM
64.7	11.00 lbs.	Pale Malt(2-row)	America	1.036 2
8.8	1.50 lbs.	Brown Malt	Great Britain	1.032 70
14.7	2.50 lbs.	Munich Malt(2-row)	America	1.035 10
5.9	1.00 lbs.	Crystal 120L	America	1.034 120
2.9	0.50 lbs.	Crystal 40L	America	1.034 40
2.9	0.50 lbs.	Chocolate Malt	America	1.029 350 Potential represented as SG per pound per gallon.

Hops Amount	Name	Form	Alpha	IBU	Boil Time
0.80 oz.	Magnum	Whole	14.60	32.0	60 min.
0.50 oz.	Goldings - E.K.	Whole	4.75	2.4	10 min.
0.25 oz.	Cascade	Pellet	5.75	0.0	0 min.

Extras Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast ----- WYeast 1056 Amercan Ale/Chico Mash Schedule
-------------
Mash Name : WYeast 1056 Amercan Ale/Chico
Total Grain LBS : 17.00
Grain Temp : 63.00 F
Total Water QTS : 23.00 - Before Additional Infusions
Total Water GAL : 5.75
Tun Thermal Mass : 0.00

Step Rest Start Stop Direct/ Infuse Infuse Infuse Step Name Time Time Temp Temp Infuse Temp Amount Ratio ---------------------------------------------------------------------------------
sacc 0 60 154 154 Infuse 167 23.00 1.35

Total Water QTS : 23.00 - After Additional Infusions
Total Water GAL : 5.75 - After Additional Infusions All temperature measurements are degrees Fahrenheit. All infusion amounts are in quarts. 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!
*Add Bourbon to half of the batch