Sunday, July 25, 2010

Gran-daddy's Medicine (Vanilla Bourbon Smoked Porter) - Recipe & Brew Day

Well, with one beer for the wedding under my belt, it was time to move on to the second batch of brew. My friend Sarah, the bride, made a request for my Vanilla Bourbon Porter, and there was no way I was going to refuse her, so I had to brew it.

Joined by my good friend Seth, we pumped out about 8 gallons of brew, which is bubbling away out in the controlled freezer environment in the garage at a nice 66*F. Not bad! No we just need to let it ferment out to completion, dump on two Vanilla Beans for a few days of aging and then blend the brew with a bit of Old Gran-dad Bourbon before kegging. Yum!!

Gran-daddy's Medicine (Vanilla Bourbon Smoked Porter) – Recipe & Brew Day Stats

Brewed: Sunday, July 25, 2010



Batch Size (Gal): 8

Brewhouse Efficiency: 70%

Wort Boil Time: 75 Minutes

Original Gravity: 1.055

Final Gravity:

SRM: 33

IBU: 35


Grains/Sugars (Total Grain Bill (Lbs.): 17.77)

10.50 lbs. American Pale Malt (2~Row)

2.30 lbs. Smoked Malt

1.25 lbs. Crystal 80L Malt

1.25 lbs. Munich Malt

.86 lb. Wheat Malt

.86 lb. Chocolate Malt

.50 lb. Black Patent Malt


1.25 oz. Mt. Hood, 5.50%, pellet, 60min

1.00 oz. Willamette, 4.90%, pellet, 30min

1.00 oz. Willamette, 4.90%, pellet, 15min

0.75 oz. Mt. Hood, 5.50%, pellet,5min

0.50 oz. Willamette, 4.90%, pellet, 5min


WLP001: California Ale Yeast 3000ml. starter


2 tsp. Irish Moss, 15min


H2O/Grain Ratio: 1.51 qt/lb

Sacch. Rest Temp/Time: 152*F/75min

Mash Out Temp/Time: 165*F/10min

Sparge Temp/Time: 170*F/15min

Pre-Boil Vol: 9.58

Post-Boil Vol: 8.13

Evaporation Rate(per hour): 10%

Ferment Temp: 66°F

Primary Fermentation (Days):

Secondary Fermentation (Days):

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