MoBroBrew 2011 - Smoked Vanilla Bourbon Porter
Smoke Porter - Partial Mash
Made a similar recipe a year ago. This time we used bourbon (instead of white rum) to soak the vanilla and added a bit of rauchmaz to try and give it a little more smoky character.
Each year we raise money for the Movember foundation (http://us.movember.com/) and one of the things we do is brew a beer to raise money. Donors will receive a bottle.
- 1 lbs (0.45 kg) Crystal 60 (60 °L)
- 0.5 lbs (0.23 kg) Black Patent Malt (500 °L)
- 0.25 lbs (0.11 kg) Chocolate Malt (350 °L)
- 0.75 lbs (0.34 kg) Flaked Barley (1.7 °L)
- 0.1875 lbs (0.09 kg) Smoked Malt (9 °L)
- 7 lbs (3.18 kg) Dark Liquid Malt Extract (30 °L)
- 1.5 oz (42.52 g) Chinook Pellet 14.6% AA (Boil - 60 mins)
- 1 oz (28.35 g) Willamette Pellet 8.15% AA (Boil - 2 mins)
- 1 tsp (4.93 mL) Irish Moss (Boil - 10 mins)
- 6 Vanilla Bean (Secondary)
- 6 oz (170.1 g) Bourbon (Secondary)
- California Ale Yeast (Whitelabs WLP001) (Culture)
On brew day, cut up and scrape the vanilla beans into an empty jar. Pour just enough bourbon to cover them and seal the jar. While the beer is in the primary fermenter, let the jar with the bourbon and vanilla sit. Swirl the jar up once a day or so.
When you transfer the beer to the secondary fermenter, open the jar. Resist the urge to drink it right then and there and pour the bourbon and vanilla into the bottom.
Hold in primary fermentor for 8 days at 72 °F (22 °C).
Transfer to secondary fermentor for 7 days at 72 °F (22 °C).
Allow to carbonate and age for 14 days at 72 °F (22 °C).
If you started brewing this beer today you could be drinking it by Sept. 12, 2018. Start brewing this recipe.