Kristine's BoV Imperial Porter
Imperial Stout
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Size: 6.43 gal
Boil Time: 60 min
End of Boil Volume 5.72 gal
Final Bottling Volume: 5.00 gal
Fermentation: My Aging Profile
Date: 1/21/2012
Brewer:
Asst Brewer:
Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency 79.2 %
Taste Rating(out of 50): 35.0
Taste Notes: High compliments by all.
-Caleb Polivka - Slight bannana notes
-Toby DePaw - Likes the lack of oak
-Everyone who has tasted has said it was excellent.
Ingredients
Ingredients
Beer Profile
Est Original Gravity: 1.097 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 10.2 %
Bitterness: 38.1 IBUs
Est Color: 44.0 SRM
Measured Original Gravity: 1.085 SG
Measured Final Gravity: 1.018 SG
Actual Alcohol by Vol: 8.9 %
Calories: 293.3 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.97 gal
Sparge Temperature: 185.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 19 lbs 4.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 2.97gal) of 185.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 3.78 oz
Keg/Bottling Temperature: 60.0 F
Fermentation: My Aging Profile
Volumes of CO2: 2.4
Carbonation Used: Bottle with 3.78 oz Corn Sugar
Age for: 28.00 days
Storage Temperature: 52.0 F
Notes
Denny Conn's Bourbon Vanilla Imperial Porter
Comfort Food, but Beer
Originally created by Denny Conn and spread around the various internet forums, this recipe for a rich, big, complex Bourbon Vanilla Imperial Porter (BVIP) has become quite a popular homebrew recipe. There are all sorts of things going on in this beer no matter where you turn. There is the roasty, coffee flavor of the porter that is tempered with the smoothness of whole vanilla bean. Then there is the toffe, caramel, warming, flavor of bourbon enveloped by the slightest hint of the oaky sweetness of the oak barrel chips.
A great beer for fall and winter. This one will take some aging too.
The Beer
A nice, big, over the top Robust Porter is created as the base for all of this goodness. Note that our gravity is pretty high, so make sure to use a big, healthy pitch of yeast in order to have a healthy, and complete fermentation.
Once fermentation has slowed down, it's time to add your extras (Bourbon, Vanilla, and Oak (if you want)). Denny's original recipe calls for you to split 2 fresh vanilla beans, scrape the insides, chop the pods into quarters, and add all this to the secondary fermenter (or just throw it in the primary if you do not use a secondary.) Then taste this periodically for between 7 and 14 days to get the right level of vanilla flavor you are looking for.
When the vanilla is right and it's bottling/kegging time, it's time to add the Bourbon. Denny's original recipe calls for 10ml. of Bourbon per pint of finished beer. He arrived at this by adding ml. samples to 4 oz. of beer and then scaled up. To some, this may be a bit too much bourbon, so I suggest you do the same calculations and figure out what suits your taste best. You can get more bourbon in, but you can never take it back out
For the sake of math, however, 10 ml. Bourbon/Pint of Beer = 400 ml. Bourbon/5 Gal. of Beer = 1.69 Cups Bourbon/5 Gal. Beer
Although the original recipe does not call for oak, I like it. Restraint, however, needs to be practiced here. Jamil Zainasheff on The Brewing Network recently recommended 1 - 2 oz. of Medium Toast Oak Cubes per 5 gallons of beer. If you are using oak chips, they have more surface area and will require less to get the same effect. Jamil also recommended boiling the chips or cubes in a bit of water for about 10 minutes to sanitize them. Alternately, you could also soak the chips in the bourbon for a bit then pour the whole thing into your secondary fermenter.
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