Bourbon Vanilla Imperial Porter
 Select Type  
Brewing Recipe 
BeerXML File 
Printer Friendly Version 


Check Time Step
  4 days before Make Yeast Starter: California Ale (White Labs #WLP001) [Starter 500 ml]
  1 day before Boil 2.00 gal water, cool overnight.
  Date: ________ Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup.
    Take extract out of refrigerator. Add Irish moss to 0.25 cup cold water in pyrex cup.
    Transfer 2.00 gal water to primary fermentor.
    Prepare 2.50 gal strike water. Temp:______ F
    Prepare Ingredients for Mash
Amount Item Type
2.50 lb Munich Malt (9.0 SRM) Grain
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.50 lb Brown Malt (65.0 SRM) Grain
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
0.50 lb Chocolate Malt (350.0 SRM) Grain
  2 min Mash Ingredients
Step: Add 10.00 qt of water at 168.3 F
  60 min Hold mash at 154.0 F for 60 min. Preheat hot liquor tank. Temp:______ F
    Recirculate and sparge with 2.24 gal of 175.0 F water to achieve boil volume of 3.53 gal
Measure Gravity: ________ @ Temp:______ F
  Boil for 60 min Start to Boil
Amount Item Type
6.00 lb Pale Liquid Extract (8.0 SRM) Extract
1.25 oz Magnum [14.00%] (60 min) Hops
  30 min into boil Add 1.00 tsp Irish Moss (Boil 30.0 min)
  50 min into boil Add 0.75 oz Goldings, East Kent [5.00%] (Boil 10 min)
    Cool wort to fermentation temperature with ice bath and funnel wort through screen to primary fermentor. Aerate wort with mix-stir.
    Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.079 SG)
    Add Ingredients to Fermentor
Amount Item Type
1 Pkgs California Ale (White Labs #WLP001) [Starter 500 ml] Yeast-Ale
    Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer, mash tun, and tubing.
  7 days Ferment in primary for 7 days at 65.0 F
  Date: ________ Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper.
    Add Ingredients to Fermentor
Amount Item Type
2.00 items Madagascar Bourbon Vanilla Beans (11.0 days) Flavor
    Transfer to secondary fermentor.
    Clean primary fermentor, racking cane, tip, tubing, and carboy cap.
  11 days Ferment in secondary for 11 days at 65.0 F
  Date: ________ Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.018 SG)
    Sanitize keg, racking cane, tip, tubing, crimper, and carboy cap.
    Add Ingredients to Keg
Amount Item Type
14.00 oz Jim Beam Black Bourbon (5.0 min) Flavor
    Transfer to keg, force carbonate at 40.0 F at a pressure of 12.2 PSI.
    Clean fermentor, racking cane, tip, tubing, crimper, and carboy cap.
  7 days Age for 7 days at 40.0 F
  Date: ________ Taste and enjoy!