Carry 1 gallon (3.8L) of water to 175°F (80°C). Place grains in a strainer bag, and add to water, ensuring that they’re utterly saturated. Steep grain for half-hour at roughly 165°F (74°C), stirring often. Take away, rinse, and high off kettle to your regular boil quantity.
Stir within the 4 lbs of DME, ensuring that it’s utterly dissolved, then convey to a boil. Whole boil time will likely be 60-90 minutes (relying on desired degree of caramelization and desired OG). half-hour after reaching boil, add the 60-minute hop addition.
With quarter-hour of the boil remaining, flip off burner. Stir within the 6.6 lbs of LME, 1 lb Maltodextrin, and 1½ tsp Yeast Nutrient, making certain that they’re utterly dissolved earlier than turning burner again on. As soon as having reached boil once more, add second hop addition and full the ultimate quarter-hour of boil.
Chill to 70°F (21°C). Switch to fermenter, high off quantity with water if needed, and sprinkle yeast straight into wort.
When you’ve pitched the yeast, you may create the vanilla bean tincture. Slice the 2 vanilla beans lengthwise, and place in a pint-sized canning jar. Add 1 cup (235 ml) of your most well-liked bourbon. Seal jar, put aside, and permit the beans to macerate (soak) for not less than every week, shaking jar often. The vanilla beans will likely be added to the fermenter 1 week earlier than packaging (2 Tbsp of Pure Vanilla Extract may be substituted instead of the vanilla beans simply earlier than bottling or kegging).
Ferment at 64-72°F (18-22°C) for 14-21 days.
On 6th day of fermentation: Add 1½ tsp Yeast Nutrient, and a couple of Liters of fruit puree to your fermenter. Gently swirl fermenter, if potential, to awaken yeast.
1 week earlier than kegging or bottling: Pre-heat your oven to 300°F. Line a cookie sheet with foil or parchment paper and unfold the cacao nibs out evenly in a single layer. Place sheet on center rack and bake for 10-12 minutes till aroma is launched from cacao. Take away, and permit to chill for a couple of minutes. Place vanilla beans and cacao nibs in muslin bag, add to fermenter, and infuse for 7 days earlier than packaging (if utilizing vanilla extract add it simply earlier than packaging).