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Quicksilver Wedding Vanilla Bourbon Porter
Baltic Porter • All Grain • 10 gal
Brewed 6/24/12 in my HERMS.for my sons Wedding. Brix was 16% so should have a good amount of alcohol.
June 25, 2012 am 06:43am
5.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 23 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
- 1 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. 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. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .75 lbs
Carafa Special® TYPE III; Weyermann®
Carafa Special® TYPE III; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- .5 lbs
Caramel Rye Malt; Weyermann®
Caramel Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully caramelized brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown color to finished beer. Recommended Quantities: Up to 15% of total grain bill Suitability (beer styles): All specialty multi-grain ales and lagers.
- .5 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1.0 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.5 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Centennial - 8.3 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Cascade - 6.3 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .6 oz
Centennial - 8.3 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.4 oz
Cascade - 6.3 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 3 ea
Vanilla (whole bean) - Add to secondary (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
-
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
Mashed at 152-154F for 60 minutes. Raised temperature to 168F and sparged approx. 11.5 gallons. Hopped per schedule. Used immersion chiller to lower to 75F and pitched the yeast. Used Safeale 05 on both 5 gallon carboys. Bringing one keg of this Porter with the Denny Conn Vanilla Bourbon treatment. I think this time I'll add 3 vanilla beans to the secondary of one batch and add a full 750ml of Early Time s 354 80 proof bourbon at kegging.
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.016 | 1.016 - 1.024 | |
| Color: | 28.6 SRM | 17 - 30 | |
| Alcohol: | 6.9% ABV | 5.5% - 9.5% | |
| Bitterness: | 43.2 IBU | 20 - 40 | |
Discussion
Wedding brew
2012-06-25 7:03am
I made this before and it was a big hit at my sons housewarming. It's my Quicksilver Winter Porter. Because the alcohol was higher on this I changed the style to a Baltic Porter. This time I substituted 1 lb of English Chocolate malt for the .5 Black Patent. I just finished the 2nd keg which didn't have the Denny Conn Vanilla Bourbon treatment and it was a real good stand alone porter.
Vanilla beans
2012-07-04 5:56am
Cut open and scraped 2 Madagascar Bourbon Vanilla beans. I added them to the secondary of one 5 gallon carboy. The Porter has a nice clean flavor by itself but the Vanilla bean and bourbon addition will make it special ;-)
Just Porter batch
2012-07-13 1:26pm
The straight porter recipe was an improvement on my Quicksilver Winter Porter. The English chocolate malt was much better than the Black Patten Malt. It has a real smooth taste, creamy brown head and enough hops for IPA lovers. The second batch with the Vanilla and Bourbon should be great ;-)
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