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General Category => Beer Recipes => Topic started by: bendbrew on August 20, 2011, 07:52:37 PM

Title: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: bendbrew on August 20, 2011, 07:52:37 PM
Am planning on doing this recipe in September for a holiday time consumption.  I emailed this to a fellow brewer here in town that recommended changing the brown malt to black malt and adjusting otherwise for color.  He didn't expand on the topic so I am asking you for your opinion.  Thanks. (5 gallon batch size)


BOURBON VANILLA IMPERIAL PORTER

11.00 lbs. Pale Malt(2-row)              America        
1.50 lbs.   Brown Malt                    Great Britain    
0.50 lbs. Crystal 40L                     America          
2.50 lbs. Munich Malt (Durst)         Germany        
1.00 lbs. Crystal 120L                   America          
1.25 lbs. Chocolate Malt                America      
Title: Re: Questions on Denny's
Post by: bendbrew on August 20, 2011, 07:54:03 PM
Sorry, didn't complete subject line:  BOURBON VANILLA IMPERIAL PORTER
Title: Re: Questions on Denny's
Post by: denny on August 20, 2011, 08:07:33 PM
Why would he recommend that?  Has he ever tried it?  If he doesn't know what it tastes like as it is, how would he know what or why to change?
Title: Re: Questions on Denny's
Post by: bluesman on August 20, 2011, 08:16:50 PM
I recommend trying the recipe as it was originally formulated. Then if you find that you want to tweak it a bit you can make adjustments at that point. I like the recipe as originally made. The only thing I changed was the brand of bourbon added. I use Knob Creek but the bourbon is a subtle flavor so it really doesn't make much difference.

I think this is the original recipe. Right Denny?

DC's Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 19.75
Anticipated OG: 1.084 Plato: 20.24
Anticipated SRM: 40.1
Anticipated IBU: 46.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.8 13.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.6 1.50 lbs. Brown Malt Great Britain 1.032 70
12.7 2.50 lbs. Munich Malt Germany 1.037 8
5.1 1.00 lbs. Crystal 105L Great Britain 1.033 105
2.5 0.50 lbs. Crystal 40L America 1.034 40
6.3 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Magnum Whole 14.00 44.6 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.5 10 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
-----
WYeast 1056 Amercan Ale/Chico or Wyeast 1450

Notes
-----

After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods
into quarters, add to secondary fermenter, rack beer onto vanilla. Taste p
eriodically for the correct balance. I left the beer in secondary for 11 da
ys. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourb
on (or to your taste). Bottle, enjoy!
Title: Re: Questions on Denny's
Post by: denny on August 20, 2011, 08:20:19 PM
Yep, that looks like the one, Ron!
Title: Re: Questions on Denny's
Post by: Hokerer on August 20, 2011, 10:57:17 PM
Big difference between brown and black malt.  The brown, in my opinion, is an important part of what makes the recipe what it is.  Stick with the brown.
Title: Re: Questions on Denny's
Post by: bendbrew on August 21, 2011, 12:59:38 AM
Thanks Gentlemen.  I appreciate the input.  Recommendation comes from a good brewer but someone who just told me that there were no good brews at this weekend's Bend Brewfest.http://www.bendbrewfest.com/brews.html

Denny, truly appreciate your input.  Listened to your interview on the Brewing Network (2006).  Wonderful.

I will reread the recipe and may find the need to repost a question or two.

Cheers:  Bill
Title: Re: Questions on Denny's
Post by: gymrat on August 21, 2011, 01:35:08 AM
I brew like I cook. Follow a recipe exactly the first time. Then start tweaking to my taste after that. Until I make the first batch I have no clue what I may or may not like about it.
Title: Re: Questions on Denny's
Post by: bendbrew on August 22, 2011, 02:59:07 PM
Has anyone tried the Pacman yeast or adding oak chips to the bourbon/vanilla (or would that just be too much).
Title: Re: Questions on Denny's
Post by: denny on August 22, 2011, 03:48:24 PM
Has anyone tried the Pacman yeast or adding oak chips to the bourbon/vanilla (or would that just be too much).

Yes and yes...kinda.  I've used Pacman and I don't think it worked as well as 1450.  Not a big deal, but noticeable to me.  I've had several oaked versions made by other people and didn't really feel it added a lot.  Do what you want, but I'm curious why you're so hell bent to change things without even trying it as is first.
Title: Re: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: bendbrew on August 22, 2011, 03:52:29 PM
Not hell bent Denny, I read several versions and given different advice (such as several versions with different yeast, the one guys telling me to ditch the brown malt etc).  I appreciate this forum and the opportunity to question what I am being advised.  I will be going with your recipe as stated above.
Title: Re: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: denny on August 22, 2011, 04:00:41 PM
Tell the guy that if you ditch the brown malt, you make a completely different beer!  Nothing wrong with making changes, but make them after you try it the "original" way first.  Then you;ll have a baseline for what you might want to change.
Title: Re: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: bendbrew on August 22, 2011, 04:05:14 PM
Agreed Denny.  Again for clarification.  I have seen your recipe with either 1056 or the 1450 yeast.  Which do you prefer in your recipe.

Thanks.

Bill 
Title: Re: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: denny on August 22, 2011, 04:22:07 PM
Agreed Denny.  Again for clarification.  I have seen your recipe with either 1056 or the 1450 yeast.  Which do you prefer in your recipe.

Thanks.

Bill 

I prefer 1450 and more recent versions of the recipe list that.  when I first developed the recipe, 1450 wasn't around and I used 1056.  Thanks for asking!
Title: Re: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: bendbrew on September 02, 2011, 01:59:18 PM
Denny,

Will be doing this brew at the end of the month.  I forgot to ask, do you alter your water.  The water here in Bend is very soft.  Ca is 7, pH is 7.8.

Thanks,

Bill
Title: Re: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: Hokerer on September 02, 2011, 02:22:47 PM
Will be doing this brew at the end of the month.  I forgot to ask, do you alter your water.  The water here in Bend is very soft.  Ca is 7, pH is 7.8.

Probably the only thing you really need to worry about, with the amount of dark roasted malts, is that the pH of your mash doesn't drop too low.  Very soft water would allow that to happen more easily.  Just mash-in, measure the pH, and adjust if necessary (Chalk or, preferably Pickling Lime to raise the pH).
Title: Re: Questions on Denny's BOURBON VANILLA IMPERIAL PORTER
Post by: bendbrew on September 02, 2011, 04:36:44 PM
Thanks, what do you think about adding the dark grains at the. End of the mash?  I batch sparge according to Denny's site.