Anyone ever add bourbon to their porter?

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Anyone ever add bourbon to their porter?

Postby A L E X » Fri Feb 06, 2009 7:04 pm

I think I want to try a bourbon vanilla porter this weekend. I'm an extract noob still, and I was wondering when the best time to add, well, bourbon and porter. All the looking around I've done says secondary for both vanilla beans and/or extract (I think I would like to use beans), but what about the bourbon? How much is a reasonable amount? Are there any other ramifications, if I'm bottling? I guess I'm asking would there be an increased chance of bottle bombs with the added bourbon?
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Re: Anyone ever add bourbon to their porter?

Postby Billy Klubb » Fri Feb 06, 2009 7:07 pm

I don't think your bottles would explode. I would think that it would be harder to carbonate on account of the added alcohol.
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Re: Anyone ever add bourbon to their porter?

Postby A L E X » Fri Feb 06, 2009 7:14 pm

yeah, I guess that is a little over worry. So, how could I add some of that type flavor (bourbon) then?
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Re: Anyone ever add bourbon to their porter?

Postby Billy Klubb » Fri Feb 06, 2009 7:17 pm

soak some oak chips in bourbon & add to secondary would be my idea.
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Re: Anyone ever add bourbon to their porter?

Postby cbbrown40 » Fri Feb 06, 2009 7:27 pm

When I do this I add the chips to the bourban the day I brew. I then put the chips in the fridge and leave them alone soaking until the beer is done and then add to the secondary. I do this for Barley wine and RIS. Tommorow I am brewing a Vanilla Bean Oatmeal Stout so I will soak my beans in Captain morgan until fermentation is complete and them add the beans and Captain morgan to the Secondary. Becareful a little Booze goes a long ways One or two shots of liquor should surfice
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Re: Anyone ever add bourbon to their porter?

Postby A L E X » Fri Feb 06, 2009 8:06 pm

cbbrown40 wrote:When I do this I add the chips to the bourban the day I brew. I then put the chips in the fridge and leave them alone soaking until the beer is done and then add to the secondary. I do this for Barley wine and RIS. Tommorow I am brewing a Vanilla Bean Oatmeal Stout so I will soak my beans in Captain morgan until fermentation is complete and them add the beans and Captain morgan to the Secondary. Becareful a little Booze goes a long ways One or two shots of liquor should surfice


thanks Billy and cb.

cool, I think I'll try this. You leave it, like say, two weeks in the secondary?
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Re: Anyone ever add bourbon to their porter?

Postby cbbrown40 » Fri Feb 06, 2009 8:24 pm

I will tell you 10-14 days. Taste it after a week and see what kind of oak or vanilla flavour you have and go from there
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Re: Anyone ever add bourbon to their porter?

Postby A L E X » Fri Feb 06, 2009 8:59 pm

well, after some research on this, on this site (which is probably what I should have done first) I think I'm going to soak some vanilla beans in bourbon, and then and that to the secondary. That's seems like the path of least resistance to get the flavor I'm looking for.
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Re: Anyone ever add bourbon to their porter?

Postby Mr. Wonderful » Sat Feb 07, 2009 8:45 am

I think that's a good idea . I split 4 vanilla beans and soak in Two cup of jack during primary , than i transfer the whole shebang to glass for a week . Bottle as usual or drink from the glass :P
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Re: Anyone ever add bourbon to their porter?

Postby Denny » Sat Feb 07, 2009 10:40 am

I out the beans in secondary and add the bourbon to taste at bottling. I use 375 ml. of bourbon for a 5 gal. batch. Why do you think that adding bourbon would make the bottles explode???
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Re: Anyone ever add bourbon to their porter?

Postby A L E X » Sat Feb 07, 2009 8:42 pm

Denny wrote:I out the beans in secondary and add the bourbon to taste at bottling. I use 375 ml. of bourbon for a 5 gal. batch. Why do you think that adding bourbon would make the bottles explode???


First, I blame my mother for making me worry so much.
Second, extra alcohol, extra sugars, extra noobish worries...


anyway, man, I've searched high and low on this, and will say this...

Denny, I have to try on of yours. Beers.
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Re: Anyone ever add bourbon to their porter?

Postby Billy Klubb » Sat Feb 14, 2009 4:32 pm

gonna soak some heavy toast chips in some Bulleit Bourbon with a vanilla bean for a porter. I'm pretty f-ing excited.
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Re: Anyone ever add bourbon to their porter?

Postby MullerBrau » Sat Feb 14, 2009 7:56 pm

cbbrown40 wrote:Becareful a little Booze goes a long ways One or two shots of liquor should surfice
I guess it depends on what kind of booze you are adding. I use 375ml which is a half a bottle of Jim Beam Black per 5 gallons of porter and it is perfectly balanced with the 2 vanilla beans and the porter.
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Re: Anyone ever add bourbon to their porter?

Postby MaltnHopsrGood » Sun Feb 15, 2009 5:52 pm

I added 3 vanilla beans that were soaked in 8 oz of Capt Morgans Private Stock (added the 8 oz of liquor to it also) to a porter a year and a half ago. It tasted terrible at first, gave it a thin mouthfeel, and little carbonation. The flavors didn't come together until about 6 months of aging, then it was okay. It really was GOOD after about 8 months, and it seemed like the mouthfeel improved also.

Just my experience though.
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Re: Anyone ever add bourbon to their porter?

Postby A L E X » Sun Feb 15, 2009 6:10 pm

MaltnHopsrGood wrote:I added 3 vanilla beans that were soaked in 8 oz of Capt Morgans Private Stock (added the 8 oz of liquor to it also) to a porter a year and a half ago. It tasted terrible at first, gave it a thin mouthfeel, and little carbonation. The flavors didn't come together until about 6 months of aging, then it was okay. It really was GOOD after about 8 months, and it seemed like the mouthfeel improved also.

Just my experience though.


well, the plan is after bottling, to leave it sit until October/November. We'll see how that works out. Although I have been getting my stock up enough so that I have three different beers ready at all times.

I like the Capt. Morgan idea. I thought about that too for a bit. I also consider using one of the espresso flavored vodka's too, like the Three Olives or Van Gogh. I wonder how those would work in a brew.
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