MrNickVT
Well-Known Member
Awesome, that's all that matters!Beeru said:Thanks for all the replies. The beer looks, smells, and already tastes amazing.
Awesome, that's all that matters!Beeru said:Thanks for all the replies. The beer looks, smells, and already tastes amazing.
this is a famous recipe by denny conn that can be found all over the internet. I thought i'd share it here for your brewing pleasure.
This is a big, full-bodied, full-flavored beer. It's like drinking a meal. When i brew it, i usually only add the maker's mark to 1/2 of the batch. Some people love the bourbon flavor, others don't care for it.
The vanilla flavor is best from whole vanilla beans, but if you can't find them, then make sure you use pure vanilla extract, not the imitation stuff.
A note on the volumes. This is a big grain bill and requires you to sparge more than normal. You will collect much more wort and will also have to boil for longer (90-120 mins). If you don't, then your efficiency and og will be low.
Recipe type: All grain
yeast: American ale (wyeast labs #1056)
batch size (gallons): 5.5
original gravity: 1.078
final gravity: 1.018
ibu: 32
boiling time (minutes): 60
color: 30.8 srm
ingredients
amount item type % or ibu
11.00 lb brewers malt 2-row (briess) (1.8 srm) grain 64.7 %
2.50 lb munich malt (9.0 srm) grain 14.7 %
1.50 lb brown malt (65.0 srm) grain 8.8 %
1.00 lb caramel/crystal malt -120l (120.0 srm) grain 5.9 %
0.50 lb caramel/crystal malt - 40l (40.0 srm) grain 2.9 %
0.50 lb chocolate malt (350.0 srm) grain 2.9 %
0.75 oz magnum [14.00%] (60 min) hops 29.1 ibu
1.00 oz goldings, east kent [5.00%] (10 min) hops 5.0 ibu
2.00 items vanilla bean (secondary 14.0 days) misc
1 pkgs american ale (wyeast labs #1056) yeast-ale
edit: Another, more recent version uses 1.25 lbs chocolate malt. That seems like a lot to me, but i've never brewed it that way. For me, it's plenty dark/bold enough using .5 lbs. Go with what sounds best to you. :d
mash profile
name: Single infusion, light body, batch sparge
mash grain weight: 17.00 lb
grain temperature: 72.0 f
sparge temperature: 168.0 f
sparge water: 3.6 gal
name description step temp step time
mash in add 21.25 qt of water at 161.4 f 150.0 f 75 min
notes:
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.
Rack to bottling bucket and add 1.5-2.5 oz/gal of maker's mark (to your taste). Original recipe called for 10 ml/pint.
I just cracked my first bottle of this, and it's unreal. It's so smooth, and has rootbeer notes along with a very pleasant aroma.
This is a famous recipe by Denny Conn that can be found all over the internet. I thought I'd share it here for your brewing pleasure.
This is a big, full-bodied, full-flavored beer. It's like drinking a meal. When I brew it, I usually only add the Maker's Mark to 1/2 of the batch. Some people love the bourbon flavor, others don't care for it.
The vanilla flavor is best from whole vanilla beans, but if you can't find them, then make sure you use pure vanilla extract, not the imitation stuff.
A note on the volumes. This is a big grain bill and requires you to sparge more than normal. You will collect much more wort and will also have to boil for longer (90-120 mins). If you don't, then your efficiency and OG will be low.
Recipe Type: All Grain
Yeast: American Ale (Wyeast Labs #1056)
Batch Size (Gallons): 5.5
Original Gravity: 1.078
Final Gravity: 1.018
IBU: 32
Boiling Time (Minutes): 60
Color: 30.8 SRM
Ingredients
Amount Item Type % or IBU
11.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 64.7 %
2.50 lb Munich Malt (9.0 SRM) Grain 14.7 %
1.50 lb Brown Malt (65.0 SRM) Grain 8.8 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.9 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.9 %
0.75 oz Magnum [14.00%] (60 min) Hops 29.1 IBU
1.00 oz Goldings, East Kent [5.00%] (10 min) Hops 5.0 IBU
2.00 items Vanilla Bean (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
EDIT: another, more recent version uses 1.25 lbs chocolate malt. That seems like a lot to me, but I've never brewed it that way. For me, it's plenty dark/bold enough using .5 lbs. Go with what sounds best to you.
Mash Profile
Name: Single Infusion, Light Body, Batch Sparge
Mash Grain Weight: 17.00 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 3.6 gal
Name Description Step Temp Step Time
Mash In Add 21.25 qt of water at 161.4 F 150.0 F 75 min
Notes:
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.
Rack to bottling bucket and add 1.5-2.5 oz/gal of Maker's Mark (to your taste). Original recipe called for 10 ml/pint.
View attachment 12971
I am new to brewing (only one partial grain batch under my belt). I've been told to start small with brewing. This beer sounds amazing! Is it too much for me in your opinion???
:rockin:
hi guys,
UK homebrewer here, with a few AG brews to date. I have a query with this recipe as the hop amounts seem very low, I say that as I don't use brewing software yet, essentially just follow forum/book recipes, which appear to be much higher. I guess the malt is the star here, not sure if the Bourbon makes a difference to the hop rate, but I want to order my ingredients and cant afford to get it wrong, so 0.65oz of Magnum and 0.4oz EKG, 5 USGal, correctomundo ?
top thread
cheers
IPA
How many vols of carbonation is this good at? I don't want it too carbonated.
I conditioned ~6.5 gallons in a 1/4 barrel with 5 oz of corn sugar for 10 days & then tapped.
CO2 regulated @ 10 PSI.
Seems to be almost perfect.
Finally tapped my keg last night. Didn't use bourbon per se'. Used Jack Daniels.
It is a fabulous beer that is best savored. Tons of rich flavor with a pretty swift kick.
Mine turned out at approx 9% ABV. 1.083 OG 1.017 FG (after JD addition of 250 ML into 5 gallons)
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