Bourbon Vanilla Imperial Porter

The one, the only world "famous" Bourbon Vanilla Imperial Porter. Born for Christmas - well loved any time!

Beer Style: 

American Porter

Batch Size: 

5.00 gallons

Boil Time: 

60 minutes

Original Gravity: 

1.086

FInal Gravity: 

1.028

IBUs: 

32.00

SRM: 

45.00

Malt/Grain/Sugar/Extract: 

11.0 lbs Pale Malt

2.5 lbs Munich Malt

1.5 lbs British Brown Malt

1.25 lbs Chocolate Malt

1.0 lbs Briess Crystal 120L Malt

0.5 lbs Briess Crystal 40L Malt

Mashing Instructions: 

Single Infusion 155F for 60 minutes

Hops: 

0.65oz Magnum (Whole) 15%AA for 60 minutes

0.40oz East Kent Goldings (Whole) 6%AA for 10 minutes

Extra Ingredients: 

1 tablet Whirlfloc

2 Vanilla beans, split, scraped, chopped (2-3" pieces) - added to secondary

375 ml Jim Beam Black Bourbon - added to bottling bucket/keg

Yeast: 

Wyeast 1450 Denny's Favorite

Special Instructions / Notes: 

Add vanilla to secondary for 1-2 weeks. 

Rack beer to keg or bottling bucket and add bourbon.

Serve immeditately without aging.

dawgnz
OG compared to Podcast

Hi Experimental Team,

I created this recipie with NZ Gladfield grains and the OG was 1083 - Thought thats pretty close, then I reread the recipie above and saw its listed as 1063 - Hmm that didn't seem right. I relistened to the podcast and Denny said 1081.  

Which one is correct - Keep up the good work, Like the new format, as well as the old!

Cheers
Shane from New Zealand!

drew
drew's picture
Shane, the podcast was right.

Shane, the podcast was right. I mistranscribed it. Bad Drew!

Grant501
Grant501's picture
Multiple copies of this recipe on line with variation

Hey Drew, 
 

I want to pick up the grain bill for this to make for the weekend.  I've seen other copies of this specific recipe claiming to be Denny Conn's Bourbon Vanilla Imperial Porter.  They are different from this one.  In particualar the other one uses 13 lbs of Pale malt, and adds oak chips/'cubes to the recipe.

I want to be sure of the bill because I want to be sure I have a good tasting beer for the Christmas season.

Edit: I added this recipie as is to my spreadsheet and I couldn't get the numbers to add up for my setup.  I added in the stuff from the recipe with the extra 2 lbs of pale malt.  THAT finally got the S.G. numbers up to 1.088 Post boil. I am leaving out the oak chips/cubes. 

I'll give it a whirl and see how it goes