 |
American Porter |
5 Gal |
7.82% |
30.71 |
1.083 |
1.023 |
32.9°L |
Extract |
926 |
Beer
0 |
|
|
Title: Vanilla Chocolate Bourbon Stout |
|
|
| Boil Size: 6.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: 1.25 |
Primary Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 12/31/2015 02:58 PM |
Notes: Add grains to muslin bag, tie open end. Steep grains in 45 minutes in 5.5 gallons hot water (150-155 degF); then remove muslin/grain bag.
Add liquid malt extracts and stir until uniform--may have to heat malt extract jars/bags in hot water to make less viscous and easier to pour.
Heat to boil, add hops/flavoring agents as organized (start at 60 minute mark, then stop/kick boil at 0 minute mark).
Cool as capable to equipment (if using ice, use 18# ice and remove 2.25 gallons water from start boil).
Pour wort in sanitized fermenter, pitch yeast as desired (at 68-85 deg F). Ferment (primary) for 2-3 weeks; add vanilla beans & cocoa nibs soaked in bourbon (you can add extra bourbon if you wish). Ferment (secondary) for 1-2 weeks. Rack and bottle, let bottle-prime for 10-14 days. |
|
