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Bourbon Vanilla Porter

Bourbon Vanilla Porter

Baltic Porter • All Grain • 6 gal

plapsky

Actual Hops: .50 oz Warrior (60 min) .25 oz Cascade (10 min) 1 oz Cascade (0 min)

April 25, 2011 pm 05:05pm

0.0/5.0 0 ratings

Ingredients (All Grain, 6 gal)

  • 13 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 2.5 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 1 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • 1 lbs Caramel Malt 120L; Briess

    Caramel Malt 120L; Briess

    Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1 oz Warrior® - 16.7 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • .5 oz East Kent Goldings - 4.9 AA% pellets; boiled 10 min

    East Kent Goldings

    Mild, slightly flowery.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

8 oz crystal 40 FG: 1.014 9/23/11 - racked to secondary and added 1.4 cups Jim Beam and 1 oz medium toast oak cubes 10/13/11 - bottled

Style (BJCP)

Category: 12 - Porter

Subcategory: C - Baltic Porter

Range for this Style
Original Gravity: 1.080 1.060 - 1.090
Terminal Gravity: 1.020 1.016 - 1.024
Color: 29.0 SRM 17 - 30
Alcohol: 7.9% ABV 5.5% - 9.5%
Bitterness: 66.1 IBU 20 - 40

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