Recipe: Bourbon Vanilla Porter
Specifics
General Information
Method: All Grain
Source: Denny Conn
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
9.50 pounds 63.3% of grist
2.25 pounds 15% of grist
1.25 pounds 8.3% of grist
1.00 pounds 6.7% of grist
0.50 pounds 3.3% of grist
0.50 pounds 3.3% of grist
15.00 pounds 100% of grist
Non-Fermentables
2 Vanilla Bean @ 20160 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Wyeast Labs American Ale — Liquid
Procedure

NOTE: Quantities here are based on 80% brewhouse efficiency. Adjust recipe for your system.

Fermentation
Primary: 21 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
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).

One brewer added 2 oz of pure vanilla extract and 3 oz of Makers Mark (to 2 gal). Recommended bourbon @ 2.5 oz / gal.