Imperial Porter

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Postby yeastmeister » Mon Apr 21, 2008 12:47 pm

Lol - I think your gonna need a bigger blow off vessel. Those guys should just about be reaching their max activity about now.
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Postby triple-oh_six » Mon Apr 21, 2008 12:58 pm

yeastmeister wrote:Lol - I think your gonna need a bigger blow off vessel. Those guys should just about be reaching their max activity about now.


I changed it to a bigger container, the erlynmeyer was the first thing I saw this morning.
After I talked to you earlier I was able to get home for lunch.
I'm glad, I got there just in time.
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Postby Imakewort » Mon Apr 21, 2008 8:38 pm

looks like you had a good time wish I could of been there maybe next time
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Postby triple-oh_six » Mon Apr 21, 2008 9:02 pm

IGOR wrote:looks like you had a good time wish I could of been there maybe next time


I'm thinking of brewing again in 2 weeks, I'll let everyone know.
Thinking of a watermelon-wheat since nobody is doing one for GB.
Too bad I won't be able to put in in a can though.
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Postby triple-oh_six » Tue Apr 29, 2008 10:36 pm

Transfering to the secondary this weekend.

Does anybody know how to post a beersmith recipe sheet?
I've seen them posted before on other sites.

Here it is in text format:


Number 11
Brew Type: All Grain Date: 4/20/2008
Style: Robust Porter Brewer: James Lutgring
Batch Size: 10.00 gal Assistant Brewer: Gene, Mark, & Zeke
Boil Volume: 11.45 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: My Equipment
Actual Efficiency: 54.94 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
24.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.61 %
4.50 lb Munich Malt (9.0 SRM) Grain 12.68 %
3.00 lb Biscuit Malt (23.0 SRM) Grain 8.45 %
3.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.45 %
1.00 lb Roasted Barley (300.0 SRM) Grain 2.82 %
2.00 oz Magnum [14.00 %] (60 min) Hops 37.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) (Aroma Hop-Steep) Hops -
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
3.38 cup Jim Beam Bourbon (Bottling 0.0 min) Misc
4.00 items Vanilla Beans (Secondary 12.0 days) Misc

Beer Profile Estimated Original Gravity: 1.089 SG (1.048-1.065 SG) Measured Original Gravity: 1.070 SG
Estimated Final Gravity: 1.023 SG (1.012-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 25.8 SRM (22.0-40.0 SRM) Color [Color]
Bitterness: 37.5 IBU (25.0-55.0 IBU) Alpha Acid Units: 28.0 AAU
Estimated Alcohol by Volume: 8.73 % (4.80-6.00 %) Actual Alcohol by Volume: 8.50 %
Actual Calories: 310 cal/pint


Mash Profile Name: My Mash Mash Tun Weight: 0.00 lb
Mash Grain Weight: 35.50 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.95 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Step Add 39.05 qt of water at 166.4 F 153.0 F 60 min



Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Pressure: 21.6 PSI Kegging Temperature: 60.0 F
Pressure Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F


Notes
Thermometers contradicted each other, need to calibrate.
Flame on standalone burner kept going out due to regulator vibrating.
End of boil volume was high probably as a result of boil constantly going out.
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Postby triple-oh_six » Fri May 02, 2008 9:09 pm

Any advice on adding vanilla beans?
I seem to remember 2 per 5 gal. but I can't seem to find that now.
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Postby yeastmeister » Sat May 03, 2008 8:14 am

Well, I searched for the original recipe you were going for, and I found this page....

http://www.brew365.com/beer_dennys_bourbon_vanilla_porter.php

They claim...

"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."

That was for a 5 gallon batch. I'd say it would still be applicable to a 10 gallon batch, it just may take longer to get the level of vanilla you want. Start small, and taste often. Like they say, you don't want to overpower the other flavors.
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Postby triple-oh_six » Sat May 03, 2008 12:39 pm

Thanks, that's what I was looking for, couldn't find it for some reason.
I bought 4 beans last night, I'll put 2 into each carboy.
I hate doing secondarys but I think I'll be doing one for this brew.
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Postby triple-oh_six » Sat May 24, 2008 12:36 pm

Update
I added 2 vanilla beans to each carboy last Friday.
Last night I kegged adding a 1.25 cup of Jim Beam per 5 gal.
FG 1.01 ABV 7.84%
I had a little too much to fit in my kegs so I drank 2 pints out of the fermenters, I even added a bit of beam to one of them.
It has a great malt flavor, I don't think the vanilla came through very well but that may change with age.
The glass that I drank with the bourbon added had just a hint of bourbon flavor with some heat in the back, pretty much exactly what I was shooting for.
I think this is the best beer I've ever made, I hope everyone thinks the same.

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Postby triple-oh_six » Sat May 24, 2008 12:51 pm

I also made a new mash paddle, the plastic one that I was using wasn't cutting it.

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Postby redtail28 » Sun May 25, 2008 8:45 am

Old Jim Beam is a friend of mine.
You should be able to add more
vanille flavor in the keg if need
be. I would use the pure stuff.
" Jeder muÃ? an etwas glauben, und ich glaube, ich trinke noch einen."
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Postby aleguy » Sun Nov 02, 2008 3:59 pm

So what did you do about the 120L crystal and the brown malt?
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