Adding booze to beer?

[xscotto]

I was reading comments on the Austin Homebrew Supply website, and this one brewer said this about their vanilla porter recipe:

"Now THIS was a GOOD beer! My brew crew and I added Jim Beam 8-year bourbon to this to make it a Vanilla Bourbon Porter. It was GREAT! We used two cups of bourbon in the bottling bucket when it was time to mix in the priming sugar and bottle. We plan to make this beer again, but use a little less bourbon, maybe 1 to 1.5 cups of bourbon. Still, it came out really nice. I highly recommend the vanilla bourbon porter version."

Is this a common method for adding liquour to beer? Has anyone tried this before? My concern would be that at some point too much alcohol would begin to kill the yeast and the batch wouldn't carbonate properly. Or possibly the reverse, adding the additional sugar from the booze might cause it to overcarbonate... Ah, the mind boggles.

Anyway, it sounds like a possible option for a winter warmer or holiday ale if it works.

Thanks for your thoughts...

Scott

[danno]

yeast are (to varying degrees) alcohol tolerant, or we wouldn't have this wonderful thing called beer at all. adding distilled alcohol will eventually kill off the yeast cells, but it's a pretty high percentage, and a couple of cups isn't going to be enough to do it...

also, liquor has no residual sugars left, so overcarbonating isn't going to be a problem...

[hooky]

My Holiday beer is primed with 750 ml of Orange Caracoa. I was told that it wouldn't affect the yeast for priming. Less than a quart for a 5 gallon batch, so under 5% total liquid volume. I'll let you know in a few months.

[markaberrant]

Do an internet search for Dennys Bourbon Vanilla Imperial Porter.

[JohnnyV]

Originally posted by xscotto
I was reading comments on the Austin Homebrew Supply website, and this one brewer said this about their vanilla porter recipe:




Can you post the recipe or link us please?

[xscotto]

Well, the AHS website doesn't actually post their recipes, you have to buy one to know what's in them. I just saw those comments on the "reviews" portion of their website. But here is the link to that...

http://www.austinhomebrew.com/beer_recipes_rank_comments.php?page_number=1&product_id=302&beerorwine=beer

[Mill Rat]

Adding booze to beer? I thought that was called a boilermaker.

Seriously, I do take exception to danno's comment that liquors don't have residual sugars left. It depends on the type of liquor. The whites (vodka, gin, white or gold rum) have neglible amounts, as do most whiskeys. Dark rum has molasses added after distillation. Once you get beyond the bar basics and into the (don't hit me, Kalleh) chick liqueurs, like peach or strawbery schnapps, there's probably more calories from the sugar than the alcohol.

[HogieWan]

Originally posted by Mill Rat
The whites (vodka, gin, white or gold rum) have neglible amounts, as do most whiskeys.

I don't think that's true as sugars don't evaporate. All distilled spirits are made by catching vapors. Anything that is mixed afterwards is called a liquer not a liquor.

[danno]

Originally posted by Mill Rat
Seriously, I do take exception to danno's comment that liquors don't have residual sugars left. It depends on the type of liquor. The whites (vodka, gin, white or gold rum) have neglible amounts, as do most whiskeys. Dark rum has molasses added after distillation. Once you get beyond the bar basics and into the (don't hit me, Kalleh) chick liqueurs, like peach or strawbery schnapps, there's probably more calories from the sugar than the alcohol. yeah, I wasn't thinking that all the way through when I posted it. I was strictly thinking distilled liquors...

[HogieWan]

Originally posted by danno
yeah, I wasn't thinking that all the way through when I posted it. I was strictly thinking distilled liquors...

as I said, all LIQUORS are distilled.

[SoxyinMO]

My Imperial Stout had (Evan Williams) bourbon-soaked oak chips and the soaking bourbon added to the secondary after all fermentation had stopped. It's been morgulating (for lack of a better word) for a month & at first I was really afraid that I'd put in too much bourbon.

When I tasted it as I bottled it yesterday, however, I found the borbon taste much mellower and the deep, dark, Impiness much stronger. I can't wait for Christmas!

[markaberrant]

Originally posted by SoxyinMO
My Imperial Stout had (Evan Williams) bourbon-soaked oak chips and the soaking bourbon added to the secondary after all fermentation had stopped. It's been morgulating (for lack of a better word) for a month & at first I was really afraid that I'd put in too much bourbon.

I'm seriously contemplating doing a couple 1 gal experiments: an English IPA with oak chips, and a 6%+ chocolate oatmeal stout with bourbon soaked oak chips.

And I also plan on brewing a batch of Dennys Bourbon Vanilla Imperial Porter, but not until next May (yes, I plan that far ahead).

[SoxyinMO]

Originally posted by markaberrant
Dennys Bourbon Vanilla Imperial Porter

Now THAT makes me drool!

[Mill Rat]

Originally posted by markaberrant
I'm seriously contemplating doing a couple 1 gal experiments: an English IPA with oak chips, and a 6%+ chocolate oatmeal stout with bourbon soaked oak chips.

And I also plan on brewing a batch of Dennys Bourbon Vanilla Imperial Porter, but not until next May (yes, I plan that far ahead).
I have put vodka-soaked oak chips in my last couple of IPAs and have been pleased with the results. About a half-cup of chips.

[xscotto]

Well it's good to hear that this is a common practice. But it seems that it's mostly done to add the flavor of the burbon or whatever liquour is used. But has anyone done it simply as a cheaters way to boost alcohol?

I usually try to make a big Imperial Stout around the holidays, and I wonder if 2 or 3 cups of say- EVERCLEAR added before bottling might push it right over the edge... Anyone ever do that before?

[HogieWan]

Originally posted by xscotto
EVERCLEAR added before bottling might push it right over the edge... Anyone ever do that before?

right over the edge of yeast being alive to carbonate your brew. They might be able to handle high alcohol levels, but such a quick rise in alcohol might shock them.

[SoxyinMO]

Originally posted by xscotto
Well it's good to hear that this is a common practice. But it seems that it's mostly done to add the flavor of the burbon or whatever liquour is used. But has anyone done it simply as a cheaters way to boost alcohol?

I usually try to make a big Imperial Stout around the holidays, and I wonder if 2 or 3 cups of say- EVERCLEAR added before bottling might push it right over the edge... Anyone ever do that before?

Dude, my Impy bottled at 10.89% How much alchol do you need? :eek:

[xscotto]

Originally posted by SoxyinMO
Dude, my Impy bottled at 10.89% How much alchol do you need? :eek:

Well, that's nice that YOURS is like that, and that you're happy with that.

The Impy recipe I usually make is around 8%. My supply store sells a crystalized corn sugar powder for boosting alcohol, but I suspect that any more than a 1% boost can create off flavors. Using less water or more malt can raise the abv, but can also make for a sweeter brew, which has it's drawbacks as well.

So you know, I was just curious if this was another option, that's all. And for a once a year Holiday Imperial Stout sit-down sipper, 10.89% may not be enough. (Especially if you compete with your brother like I do, and want to be able to make a bigger beer than he can.)

[markaberrant]

Originally posted by xscotto
The Impy recipe I usually make is around 8%. Using less water or more malt can raise the abv, but can also make for a sweeter brew, which has it's drawbacks as well.

Using less water won't throw off of your BU:GU ratio, so I don't see how that would make it sweeter, unless you figure you'll get lower attenuation, which I suppose is possible.

If you wanna add more malt, just up your hop bitterness accordingly to compensate for the additional sweetness.

Originally posted by xscotto

So you know, I was just curious if this was another option, that's all. And for a once a year Holiday Imperial Stout sit-down sipper, 10.89% may not be enough. (Especially if you compete with your brother like I do, and want to be able to make a bigger beer than he can.)

Alcohol for the sake of alcohol seems to be in total contradiction to brewing a fine beer. Brew better, not just bigger.

[DRUNKEN BASTARD]

I made the vanilla bourbon porter and it has gone through some changes since bottling. At first it had a very HEAVY bourbon aroma. It was decieving though because it wasn't too overwelming in the taste. I used 14oz in a 5 gallon batch. After five months of bottle conditioning the beer has really mellowed and is a great desert beer. The only complaint is that it is light in the finish- surely due to the bourbon addition. With the ingedients in this it really should have more body. It wound up at 8%abv. I do recommend making this beer though it is EXPENSIVE. Be careful about the vanilla beans. Buy them fresh from the market or your homebrew supplier - stay away from ebay on this one.

[barleyburps]

I brewed a stout with orange peel, then added dried orange peel in the secondary. . .I decided to sanitize those orange peels by soaking in ouzo. . .It came out nice and mellow. . . . I can't really taste the orange so much, but it has a definite licorice tinge.

[markaberrant]

Originally posted by barleyburps
I brewed a stout with orange peel, then added dried orange peel in the secondary. . .I decided to sanitize those orange peels by soaking in ouzo. . .It came out nice and mellow. . . . I can't really taste the orange so much, but it has a definite licorice tinge.

Ouzo is a pretty interesting idea for soaking other stuff, should be great in darker ales and just about anything Belgian.

If you notice my signature, I've got a Bourbon Oak Double IPA going in secondary, and yesterday I brewed up a batch of Denny's Bourbon Vanilla Imperial Porter, so I guess I'm on a Bourbon kick at the moment.

[The Alchemist]

I brewed a weizenbock for Christmas where I used triple sec for an orange flavor. I also wanted a cinnamon taste so I added cinnamon sticks to the triple sec for a week or so and then added all of it (about a pint) to the secondary. Great cinnamon flavor and a nice orange taste in the background.

[MrNate]

Originally posted by xscotto
Well it's good to hear that this is a common practice. But it seems that it's mostly done to add the flavor of the burbon or whatever liquour is used. But has anyone done it simply as a cheaters way to boost alcohol?

I usually try to make a big Imperial Stout around the holidays, and I wonder if 2 or 3 cups of say- EVERCLEAR added before bottling might push it right over the edge... Anyone ever do that before?

Yes, I have done it. I added a fifth of whiskey to a brown & mild just to bump it up. I added it at the end of primary and served directly from the spigot. I did not worry about carbonation.

Looking back, I don't know why I did it. It wasn't good beer by any stretch of the imagination, but like the man said, "It'll get you drunk."

[barleyburps]

Looking back, I don't know why I did it. It wasn't good beer by any stretch of the imagination, but like the man said, "It'll get you drunk."

. . .this is how we learn. . .

[barleyburps]

I've not gone for a full blown out bourbon character, but I do like oakiness in a darker ale. . . and the two have the same roots. . .