|Chocolate Malt Bairds||1.0 lb||Steep||32|
|Smoked Malt Briess||1.0 lb||Steep||37|
|Black Malt Bairds||0.5 lb||Steep||30|
|Golden Light LME Briess||5.0 lb||Boil||37|
|Golden Light DME Briess||3.0 lb||Boil||43|
|Sparkling Amber LME Briess||2.0 lb||Boil||37|
|Dark Malt Extract Syrup||1.0 lb||Boil||36|
|Pacific Gem New Zealand||1.0 oz||60 min||Boil||Leaf||15.0%|
|Magnum Germany||1.0 oz||10 min||Boil||Leaf||14.0%|
|Golding Great Britain||1.5 oz||7 days||Dry Hop||Leaf||5.0%|
|American Ale II 1272||Wyeast||75.0%||60°F – 72°F|
|Whiskey||8.0 floz||0.0 days||Secondary|
|Vanilla Beans||8.0 oz||0.0 days||Secondary|
-The 8 ounces of whiskey used was Jack Daniels that had 5 vanilla beans, cut down the center and scraped, soaking in it for 1.5 months prior to brewing. the resulting whiskey was opaque brown and fully infused with vanilla.
-Only used a primary on this one, added the vanilla whiskey extract and dry hops with 7 days remaining. -The Black patent, Chocolate malt, and smoked malt were steeped. This recipe just got rave reviews from everyone that tried it. Two and a half cases disappeared in 5 days.
Brewed on July 10, 2009