Tom Byrnes
Burbon Vanilla Porter
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 19.00
Anticipated OG: 1.102 Plato: 24.1
Anticipated SRM: 44.5
Anticipated IBU: 42.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.15 Gal
Pre-Boil Gravity: 1.083 SG 19.89 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.9 11.00 lbs. Pale Malt(2-row)
10.5 2.00 lbs. Brown
Malt
15.8 3.00 lbs.
10.5 2.00 lbs.
5.3 1.00 lbs. Chocolate
Malt
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Magnum Pellet 14.00 41.1 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.7 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
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White Labs WLP001
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 19.00
Water Qts: 19.95 - Before Additional Infusions
Water Gal: 4.99 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.05 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 169 Time: 30
Total Mash Volume Gal: 6.51 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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in secondary slit open burbon madagasgar vanilla beans, scrap insides and
chop pods in half. Left in for 14 days
Rack to bottling bucket and add
10 ml. per pint of Rebel Yell Bourbon (or to your taste).
Will use a better grade of bourbon next time. also too long time to carbonate may increa
se priming suger next time
Awards
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3rd place HRBTS- minimal carbonation