This coming Sunday I am going to try vanilla beans for the first time in my beer. Here is the recipe I plan to use. My mouth is watering already, and it'll be at least a month before I can start drinking more than a sample at a time. BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Creme Brulee Bourbon Porter Brewer: Jeff Asst Brewer: Diana Style: Specialty Beer TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 13.00 gal Boil Size: 14.88 gal Estimated OG: 1.070 SG Estimated Color: 29.4 SRM Estimated IBU: 17.1 IBU Brewhouse Efficiency: 73.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 25.00 lb Pale Malt 70% 6 row 30% 2 row (2.2 SRM) Grain 71.43 % 3.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 8.57 % 2.00 lb Chocolate (Briess) (350.0 SRM) Grain 5.71 % 1.00 lb Barley, Flaked (Briess) (1.7 SRM) Grain 2.86 % 1.00 lb Brown Malt (65.0 SRM) Grain 2.86 % 1.00 lb Oats, Flaked (Briess) (1.4 SRM) Grain 2.86 % 2.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.0 IBU 1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.2 IBU 1.00 tsp Irish Moss (Boil 10.0 min) Misc 2.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.71 % 14.00 gal Milwaukee, WI Water 1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale Mash Schedule: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 33.00 lb ---------------------------- Temperature Mash, 1 Step, Medium Body Step Time Name Description Step Temp 60 min Saccharification Add 10.31 gal of water at 167.3 F 154.0 F 10 min Mash Out Heat to 168.0 F over 10 min 168.0 F Notes: ------ Add 6 vanilla beans to the secondary. Add 300 ml of Old Grand Dad to Secondary. Add very small handful of oak chips to secondary? -------------------------------------------------------------------------------------
Oh...man... Uh, ship a growler my way? A big porter, with OGD and vanilla...this is gonna be good.
I hope all works out well with your brew. I was at the Long Trail Brewery up here in VT today. After some chatting with the gent pouring the beers we got to talking about casks. He mentioned that he had some of last year's porter still sitting around in a bourbon barrel. They've only been using it for cooking (bbq sauces and braising ribs and such) but he went out back and brought us a couple small samples. I'm not a bourbon fan but this was incredible! Not something I could drink a full pint of, but a nice sippin' beer!
Sounds like a good recipe! Just sampled my Bourbon Porter this weekend; I think Bourbon is a great flavor to go along with a robust porter. Not having a cask on hand, I added some toasted oak cubes along with 10 oz makers mark and 6oz Praline Pecan liqueur (pecan pie anyone?) to the secondary. It has a definite Bourbon/Pecan/Oak flavor but came out VERY smooth; mellow enough to drink a pint of, but it sure packs a punch! The flavor is great but not overwhelming. I would be interested in hearing how the vanilla goes for you; I have thought about using it, but have yet to try! -Cameron
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