Brew Files - Episode 1 - BVIP and Springtime in Amarillo

drew's picture

The Brew Is Out There!

What's this? What's this? It's a new show from us! The Brew Files is our quick hit (~30 minutes) show dedicated to a specific brewing topic. No news, new extraneous guffawing and jawing - one topic, all beer, let's do this. Every week will tackle particular recipes, styles, techniques or ingredients.


For our inaugural episode, we each break down one of our favorite recipes and explore the why's, wherefores and how's of each. Where did they come from? What have they become and what did we learn when we made them. 

Denny tackles one recipe everyone knows him for - the much beloved Denny's Bourbon Vanilla Imperial Porter. Why did he first make the recipe? Why does he skip the oak and go straight for the whiskey?

Drew walks everyone through his hybrid American Saison - Springtime in Amarillo. Learn what beer gave birth to the recipe and what twists and changes it's gone through over time and how often it still shows up in the brew schedule.

Episode Links:

Denny's Bourbon Vanilla Imperial Porter:

Drew's Springtime in Amarillo:

Episode Content:

00:01:30 Denny's BVIP

00:17:50 Drew's Springtime in Amarillo

This episode is brought to you by: 

Brewers Publications

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kiboko's picture
Denny, In your BVIP is there

Denny, In your BVIP is there prefered temprature for the secondary fermentation step with the vanilla been soak? I assume you would raise the beer from 33F from the crash and rack to something like 44F, but would like to learn what you do?

Cheers and keep up the great work.

denny's picture
It's pretty non critical.  I

It's pretty non critical.  I do it at room temp which in my house is maybe 65F.

Life begins at 60....1.060, that is!

prmackay's picture
Drew, Spring Break in Amarillo?

Drew, I'm super keen on having my better-half brew this as her first beer, as she loves saisons.  However, is there a way to knock down the OG and thus the final abv without compromising what looks to be a killer recipe?  With the way saison yeast usually plays, I'm concerned I'll be dealing with an 8% monster and neither of us handle the hangovers like we used too...
Looking to go a citra/galaxy route with the hopping too :)   Thanks!

drew's picture
Smaller Amarillo? What don't

Smaller Amarillo? What don't you know everything's bigger in Texas? :)

I think you'd be perfectly fine to drop the sugar and scale back the remaining malt to hit an OG like 1.048-1.050 (see the Experimentale: I would probably also drop the 60 minute hop back by a third to pull the IBUs down in line with the gravity. 

Giving that I love the Experimentale - I think you'll have a winner on your hands and just in time for warmer weather.

SGTSparty's picture
Denny, Kegging?

I'm very intrested in brewing up your recipe for the BVIP but I haven't bottled in years. Do you see there being any issues with kegging this? My concern is the possibility that all the booze would seperate and either sit at the bottom or float at the top, but taking a quick look at the linked recipe it says you can ad the booze to the keg. Have you tried kegging this and did you have any issues or any advice?

denny's picture
I haven't ever kegged

I haven't ever kegged's one of the few times I break down and bottle.  But I don't foresee any issues kegging it.  I can't imagine why it would separate.  I'd put the bourbon in the keg first, then rack the beer onto it.

Life begins at 60....1.060, that is!