Imperial Porter

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Imperial Porter

Postby triple-oh_six » Wed Apr 16, 2008 10:46 pm

So, I'd like to brew a 10 gallon AG this Sunday.
I'd like to contribute 1/2 to the Gulf Brew, pending a good evaluation.

This is the best thing I could find so far.
It's supposed to be Denny Conn's Bourbon Vanilla Imperial Porter

If anyone's got something better I'd like to hear it. I looked for Jamil's but to no avail, I guess I should buy that book, huh.

And, if I were to use this recipe how should I go about getting it up to 10 gals, Just double everything?

Also, what's going to be the likely availability of these ingredients @ our lhbs? (besides the vanilla beans)

Bourbon Vanilla Imperial Porter ::: 1.079/1.017 (6 Gal)
Grain Bill (70% Efficiency assumed)
13 lb.- 2-Row Pale Malt
2.5 lb. - Munich Malt (15 L)
1.5 lb. - Brown Malt
1 lb. - Crystal Malt (120L)
1/2 lb. - Crystal Malt (40L)
1/2 lb. - Chocolate Malt
Extras :
Kentucky Bourbon (Jim Beam, Knob Creek, etc.)
Real, Whole Vanilla Beans (Extract just won't do)
Oak Chips or Cubes

Hop Schedule (37 IBU)
1 oz - Magnum Hops (60 min)
1/2 oz - E.K. Goldings (10 min)


Yeast
White Labs California Ale Yeast (WLP001) - 1800 ml starter

Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68° Add Vanilla Beans after primary - rack 7 to 14 days
Add Bourbon at bottling (1 to 1.75 cups - don't overdo this!)
Infuse Bourbon beforehand with Oak Chips/Cubes if you want.

Thanks guys
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Postby yeastmeister » Thu Apr 17, 2008 7:17 am

Oops, didn't see this till I'm at work. I'll scale it up for you later on and post it here. Locally, your gonna have a hard time finding Brown malt and Crystal 120 in stock. Same for the Magnum and Goldings hops.

I've heard great things about Dennys recipe, so if that is his, I'd stick with it. I'll post possible hops substitutes that we are likely to have in town.

In my experience, 30lbs of grain is just about all I can put in my keg converted to mashtun. Your gonna be close, but I think it may fit.
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Postby redtail28 » Thu Apr 17, 2008 11:56 am

Mabe you can use two mash tun and do one boil.
I have 2 oz Magnum Hops you can have. I'll be more than happy
to help you sunday depends on the time
" Jeder muÃ? an etwas glauben, und ich glaube, ich trinke noch einen."
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Postby aleguy » Thu Apr 17, 2008 3:48 pm

looks like you're going to run close to forty pounds of grain. If this recipe weren't so tight I'd tell you to roast some pale malt at 350 degrees for ten minutes to get a substitute for brown malt. The 120 crystal you'll probably have to order online.
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Postby yeastmeister » Thu Apr 17, 2008 3:48 pm

Well, I think you may need to do 2 batches, I come up with 34.55 pounds of grain, which I believe is too much to fit in your tun. It should just about make it if you use somewhere between 1.5 and 1 quarts per pound.

23lb 10.2oz 2-Row pale
4 lb 8.7oz Munich
2 lb 11.6oz Biscuit (sub for Brown that the LHBS has in stock)
2 lb 11.6oz Crystal 60 (sub for the Crystal 40 and crystal 120 that the LHBS has in stock)
15 oz Chocolate (14.5 oz in conversion, and .5 oz to make up for the lack of crystal 120)

1.86 oz Magnum
0.93 oz EK Goldings

Take into mind that those are the actual calculated numbers, personally, I'd round things a little for easier measuring. Again, check with Marcellos to see what hops they have in stock, or what the sub might be. I gave Kevin a chart a while back that is on the hop fridge there that should help.
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Postby triple-oh_six » Thu Apr 17, 2008 4:11 pm

yeastmeister wrote:Well, I think you may need to do 2 batches, I come up with 34.55 pounds of grain, which I believe is too much to fit in your tun. It should just about make it if you use somewhere between 1.5 and 1 quarts per pound.


I really want to do 10 gals. and I'd rather do it all in one shot.


So, I guess I'm thinking of 1 of 2 options.

Either,

2 mashs to get one full boil, as Redtail suggested.

Or,

going with a recipe with a smaller grain bill.


What do you guys think?

Also, the wife Okayed me to have some people over.
Let me know if you are insterested.

I'm shooting to start around 11:30 or noon.
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Postby Imakewort » Thu Apr 17, 2008 7:40 pm

that sounds great wish I could be there,
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Postby triple-oh_six » Thu Apr 17, 2008 7:48 pm

IGOR wrote:that sounds great wish I could be there,


That sucks man, I was gonna call or email you to see if you were in or not.
Oh well, at least you'll get a taste of the end product.

Prost,

tripple
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Postby triple-oh_six » Fri Apr 18, 2008 4:39 pm

I need to get ingredients tommorrow, so gimme some input.

Thanks
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Postby yeastmeister » Fri Apr 18, 2008 7:18 pm

Go for the whole batch. Somewhere around 1 qt/pound should fit. I'd stir if frequently since its going to be low on water (I like thin mashes myself).

I'm brewing 10 gallons myself tomorrow morning. If I get done in a reasonable time, i'll give you a call to see if your still at it.
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Postby triple-oh_six » Fri Apr 18, 2008 7:37 pm

yeastmeister wrote:
I'm brewing 10 gallons myself tomorrow morning. If I get done in a reasonable time, i'll give you a call to see if your still at it.


Are you brewing Sat. or Sun? I'm brewing Sunday.
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Postby triple-oh_six » Sat Apr 19, 2008 1:06 am

BTW yeastmeister, should have said this earlier but um,
.............yeast please, I suck, forgot to ask but if you read this in time please propagate me some yeasties
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Postby triple-oh_six » Sat Apr 19, 2008 8:48 pm

Brewday tommorrow.

Come one, come all.

PM me and I will direct you here.
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Postby yeastmeister » Mon Apr 21, 2008 7:03 am

Give us an update. When I left to deal with family matters, you had it all in the boil kettle, but the fire wasn't lit yet.
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Postby triple-oh_six » Mon Apr 21, 2008 12:10 pm

So, how do you tell if it's fermenting? Does it look like this?

Image
Image


That's after the airlocks pooped off in the night.
I was going to put blowoff tubes on them before I went to bed but forgot.

Image
Image
Image

Thanks Gene, Zeke, and Mark, I really appreciate the help.
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