Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * March 30, 2004 * Denny's BVIP update < Previous Next >

  Thread Last Poster Posts Pages Last Post
  Start New Thread        

Author Message
 

Vance Barnes (69.15.38.210)
Posted on Friday, March 12, 2004 - 04:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The batch of Bourbon Vanilla Imperial Porter is turning out great. It was strong on the vanilla when first kegged but after a couple of weeks all the flavors have melded together for a very full bodied malty flavor. May have to try the grain bill without the vanilla and bourbon it's so good. Also saw that vanilla beans will be even scarcer due to a cyclone this week in Madagascar.

The vanilla crop, the country's main export, has also been wiped out. It takes four years for a crop to mature, and farmers were just recovering from a cyclone that hit in 2000 when Gafilo struck.
 

Denny Conn (63.114.138.2)
Posted on Friday, March 12, 2004 - 04:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Great to hear, Vance!
 

John Schmidt (65.238.10.185)
Posted on Friday, March 12, 2004 - 05:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm with Denny, that'll teach those ba$tards!
 

Denny Conn (140.211.82.4)
Posted on Friday, March 12, 2004 - 06:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Um, I meant that he liked the beer, not about the crop! That's a bummer!
 

Dan Mourglea (67.240.211.120)
Posted on Friday, March 12, 2004 - 08:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

ROTFL. . .good one John! Damn, I have all the ingredients except the vanilla beans and looks like I better get them quick. . .truth be told I was already hesitant from "sticker shock."
 

Denny Conn (140.211.82.4)
Posted on Friday, March 12, 2004 - 08:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan, it'll be worth it to get the best beans you can find.

John, when I give ya a straight line like that, it's good to see ya know what to do with it! :)
 

Dan Mourglea (67.240.211.120)
Posted on Friday, March 12, 2004 - 09:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

yeah, I wouldn't think about brewing it without some good beans, that's what I'm waiting on, the ones I saw for sale were kinda old. . .looks like I'll be waiting for a while.
 

Joe Sandlin (66.207.81.26)
Posted on Saturday, March 13, 2004 - 02:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm a longtime customer of Penzeys Spices. Their prices on Madagascar Beans have only gone up 50 cents or so since the fall, and they are fresh. NAYY.
 

Bob McCouch (68.81.62.77)
Posted on Saturday, March 13, 2004 - 02:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What a handy thread! I forgot about Denny's recipe posted a few months ago. I already have beans, and am looking to do a vanilla porter (not imp) this weekend. Thanks, Denny, I'm using your recipe as a jumping off point... I hope I can find brown malt at my LHBS, I know it is an important ingredient. I'll probably bottle half just vanilla, and half with bourbon.

Votes on yeast: Nottingham or S04? Kinda short notice that I'm doing this batch, so I don't have a liquid culture ready. The Nott will give it a clean taste to let the vanilla and bourbon through, but I want it to have some body left. Thoughts? BTW, I'm going more for a brown porter as the base style than a robust.
 

Denny Conn (140.211.82.4)
Posted on Saturday, March 13, 2004 - 06:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bob, i'd really recommend you lean more to the robust proter side of things in order to back up the vanilla and bourbon. Personally, I'd go with the Nott. The fruitiness of the S-04 might compete with all the other flavors in there.
 

Bob McCouch (68.81.62.77)
Posted on Sunday, March 14, 2004 - 02:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the recommendation, Denny. You make an excellent point. The brew session ended up not happening, so I still have some time to play with the recipe. It's already a little "over the top" of the strict brown porter guidelines anyway and into the robust territory.

Thanks again!
 

Walt Fischer (24.221.196.114)
Posted on Sunday, March 14, 2004 - 05:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ahhhh.
Stupid question #473
Where's this recipe?

Walt
 

Bob McCouch (68.81.62.77)
Posted on Sunday, March 14, 2004 - 06:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

http://hbd.org/discus/messages/15516/19019.html?1068851127

I remebered seeing it last year, so I just started searching for "Vanilla" on each archive index.

When I do it, I'm going to make a few alterations, adding a little crystal 40 for a hint of caramel, and adjusting a couple ratios to fit my tastes. I'm also not going so strong with it, aiming for about 1.060.
 

Walt Fischer (24.221.196.114)
Posted on Sunday, March 14, 2004 - 06:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sweet :)

"10 ml. per pint of Jim Beam Black bourbon added to bottling bucket..."

huh?... lets see..40 pints in a 5 gallon batch...
Soo.. thats 40 times 10 ml...
So 400 ml. into the bucket?
So.. thats like 84% of a pint of Jim Beam?

You make this hard to figure out on purpose Denny?
heh

Walt
 

Bill Pierce (24.141.129.137)
Posted on Sunday, March 14, 2004 - 10:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Walt, Denny added bourbon to a glass of the beer until he liked the flavor, and then did the math to calculate the amount for 5 gallons. He admits in the thread in the link above that he doesn't like bourbon by itself, merely the flavor a small amount (10 ml per US pint) contributes to his vanilla imperial porter.
 

Vance Barnes (69.15.38.210)
Posted on Monday, March 15, 2004 - 03:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I did the calc. and came up with 13.5 fl. oz. for 5 gal. I started out with just a cup (8 oz) and then ended up adding another 1/2 cup for a total of 12 oz. All the flavors (malt, vanilla, bourbon) have all melded together wonderfully. It got the un-official Best of Show from everyone at the club meeting Friday night. And that was in competition with the Belgians that were the style we were drink,..er studying. Albeit you can't get very many good Belgians to try in GA yet. Soon though.

Bob, I think it's over the top for robust porter too.

Walt, how did the Lama Rye brew go?
 

Denny Conn (140.211.82.4)
Posted on Monday, March 15, 2004 - 10:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sure it's over the top for a robust porter...that's why it's called "imperial" porter. :)
 

Walt Fischer (24.221.196.114)
Posted on Tuesday, March 16, 2004 - 05:14 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ok cool.. yea thats about what i get...
13.5 oz's
I like the way this recipe sounds!

:)
Walt
 

Dan Mourglea (67.240.192.241)
Posted on Tuesday, March 16, 2004 - 05:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

walt doesn't that mean that you would need to scale up to something like 5 gallons of bourbon added to your batch?
 

Walt Fischer (24.221.196.114)
Posted on Tuesday, March 16, 2004 - 02:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was thinking 6


:)
Walt

Add Your Message Here
Posting is currently disabled in this topic. Contact your discussion moderator for more information.