smoked vanilla whiskey porter

Robust Porter by Brian

Type Partial Mash
Batch size 6.5 gal
Boil time 60 min
Efficiency 75.0%

Fermentables

Name Amount Use PPG
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
Molasses 1.0 lb Boil 36

Hops

Name Amount Time Use Form AA
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%

Yeasts

Name Lab Attenuation Temp
American Ale II 1272 Wyeast 75.0% 60°F – 72°F

Extras

Name Amount Time Use
Whiskey 8.0 floz 0.0 days Secondary
Vanilla Beans 8.0 oz 0.0 days Secondary

Notes

-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

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