Denny's Bourbon Vanilla Imperial Porter
People love this recipe. The interplay of the vanilla bean and the bourbon makes this an electrifying dessert beer. So good and famous that Wyeast reproduced his favorite yeast.
Brew Type: All Grain
For 5.0 gallons at 1.086, 45 SRM, 31 IBUs, 8.8 percent ABV
Follow the Single-Infusion Brew Process.
Split vanilla beans, scrape out the caviar, and add with the chopped beans to the secondary. Allow to soak for 5 to 14 days.
At bottling, add the bourbon to the bottling bucket along with the beer and priming sugar. Allow to age for at least 2 months in the bottle.
In this recipe, the bourbon is a flavoring, so go top shelf. Cheap booze will kill the flavor you're working hard for.
11.00 pounds Domestic Two-Row Pale Malt
50 pounds Munich Malt
1.50 pounds British Brown Malt
1.25 pounds Chocolate Malt
1.00 pound Crystal 120L
0.50 pound Crystal 40L
7.50 pounds Pale Liquid Malt Extract (LME)
0.65 ounce Magnum (15.0 percent AA) Whole for 60 minutes
0.40 ounce East Kent Goldings (6.0 percent AA) Whole for 10 minutes
1 tablet Whirlfloc
2 whole Vanilla Beans (for secondary)
350 ml Bourbon (or to taste, for bottling)
Wyeast 2450 Denny's Favorite/Wyeast 1056 Chico Ale
Saccharification Rest 155°F 60 minutes