- Original recipe submitted by: AI
- Original recipe submitted on: Sep 20, 2011
- Revised on: Sep 20, 2011
- Comment: New recipe created.
MoBroBrew 2011 - Smoked Vanilla Bourbon Porter
Smoke Porter - Partial Mash
Made a similar recipe a year ago. This time we used bourbon to soak the vanilla and added a bit of rauchmaz to try and give it a little more smoky character.
- 7 lbs (3.18 kg) Dark Liquid Malt Extract (30 °L)
- 0.1875 lbs (0.09 kg) Smoked Malt (9 °L)
- 0.75 lbs (0.34 kg) Flaked Barley (1.7 °L)
- 0.25 lbs (0.11 kg) Chocolate Malt (350 °L)
- 0.5 lbs (0.23 kg) Black Patent Malt (500 °L)
- 1 lbs (0.45 kg) Crystal 60 (60 °L)
- 1 oz (28.35 g) Willamette Pellet 8.15% AA (Boil - 2 mins)
- 1.5 oz (42.52 g) Chinook Pellet 14.6% AA (Boil - 60 mins)
- 6 oz (170.1 g) Bourbon (Secondary)
- 6 Vanilla Bean (Secondary)
- 1 tsp (4.93 mL) Irish Moss (Boil - 10 mins)
- 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).
- Description: 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.