Chief of Smoke Bourbon Barrel Porter - Beer Recipe - Brewer's Friend

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Chief of Smoke Bourbon Barrel Porter

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday May 1st 2015
1.046
1.010
4.7%
29.8
33.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 72.7%
0.63 lb American - Wheat0.625 lb Wheat 38 1.8 7.6%
0.63 lb United Kingdom - Chocolate0.625 lb Chocolate 34 425 7.6%
0.38 lb United Kingdom - Black Patent0.375 lb Black Patent 27 525 4.5%
0.38 lb United Kingdom - Dark Crystal 80L0.375 lb Dark Crystal 80L 33 80 4.5%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 11.8 Boil 60 min 23.62 33.3%
0.50 oz US Goldings0.5 oz US Goldings Hops Pellet 4.4 Boil 15 min 4.37 33.3%
0.50 oz US Goldings0.5 oz US Goldings Hops Pellet 4.4 Boil 5 min 1.76 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash --
2 g NaCl Water Agt Mash --
2 g CaCl Water Agt Mash --
3 each Ferm Cap drops Other Boil 90 min.
0.50 each Whirl Floc Fining Boil 10 min.
2 tsp Yeast Energizer Other Boil 5 min.
3 tsp Yeast Nutrient Other Boil 5 min.
60 each O2 Wand - Seconds Other Primary 10 min.
2 oz Bourbon soaked oak cubes Flavor Secondary --
12 oz Willett Bourbon Flavor Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown Sugar       Amount: 2.1       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Using SAM's water in 4 gal jugs. Add 3g Gypsum, 2g NaCl, 2g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.9 gal Heat to strike Temperature -- 159 °F --
5.9 gal Sacc' Rest Infusion -- 153 °F 90 min
5.9 gal Mash out Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 2.81 11.2  
Mash volume with grains 3.47 13.9  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 6.28 g | 25.1 qt) 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

This was based off the Northern Brewer BIAB Bourbon Barrel Porter kit with modifications. I'm using 2 oz of Medium toast Oak cubes, 12 oz Willett Bourbon, and 2 sachets of Nottingham Ale yeast. The last time we made this, we used liquid yeast (WY1728) it came out super good.

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  • Last Updated: 2017-04-13 15:36 UTC