Brewed up a Vanilla Bourbon Porter! (pictures further down)
Recipe and Brew Day results:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bourbon Vanilla Porter
Brewer: Jeff Orr
Style: Robust Porter
TYPE: All Grain
Recipe Specifications
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Boil Size: 13 gal
Post Boil Volume: 10.5 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.089 SG
Estimated Color: 39.5 SRM
Estimated IBU: 40.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 69.9 %
Boil Time: 70 Minutes
Ingredients:
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Amt Name Type # %/IBU
24 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.2 %
6 lbs Munich Malt (9.0 SRM) Grain 2 15.8 %
3 lbs Brown Malt (Crisp) (65.0 SRM) Grain 3 7.9 %
2 lbs Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4 5.3 %
2 lbs Chocolate (Briess) (350.0 SRM) Grain 5 5.3 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 6 2.6 %
1.00 oz Apollo [18.50 %] - Boil 60.0 min Hop 7 38.4 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Goldings, East Kent [4.70 %] - Boil 15.0 Hop 9 2.6 IBUs
2.00 oz Tettnang (hop back) [4.00 %] - Steep/Wh Hop 10 0.0 IBUs
2.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast 11 -
4.00 Items Vanilla Bean (Primary 14.0 days) Spice 12 -
750.00 ml Jim Beam Black bourbon (Primary 1.0 days Flavor 13 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 38 lbs
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Name Description Step Temperature Step Time
Mash In Add 15 gal of water at 165 F 156.0 F 60 min
Raise temp on rims tube until it reaches 168 F (took 25 min to go from 157-168)
Sparge: Fly sparge with 6 gal water at 168.0 F
Sparged until I reached 13 gallons in the boil kettle.
Pre-boil gravity 1.076
Post boil 1.079
I was shooting for 1.089 so I fell 10 points short. This was my first time fly sparging instead of batch sparging and I think it was lautering a little too fast.
This will put my ABV @ 7.2% before I add the Bourbon.
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Time from 47 degrees to 165 (mash in temp) = 48 minutes
Then raise to 156 and hold for 60 minutes.
It was staying about 2 degrees under target so I raised the target to 158 to get closer to 156 which did the trick.
It took longer to get up to the mash out temp of 168 then expected. I need to notch my lid so it does not lose so much heat out of the lid. The rims tube element is only running at 1375 watts so even at full throttle, the temp does not raise very quickly. It look about 25 minutes to go from 157 to 168. I may be looking to change the element out to a 1500 watt, just to get a few extra watts.
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| Mashing in |
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| Start of recirculating |
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| Using the rims tube, pump, and the hot liquor tank at the same time. |
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| cleared up after recirculating for a while |
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| showing the re-circulation during the mash phase. |
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| Just another pic of the mash tun. |
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| Fly Sparging |
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| Into the Boil. |
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| Starting to boil. |
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| Chilling. The clear smaller hose is oxygen being injected on the way to the fermenter. The two reinforced hoses are cold water in and hot water out. |
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| I am running everything through the Hop Rocket with 2 oz of whole hops, they act like a filter on the way to the plate chiller. |
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| This is where the magic happens. Wort into the conical, then add yeast to make Beer! |
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