Bourbon Barrel Porter - Beer Recipe - Brewer's Friend

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Bourbon Barrel Porter

226 calories 24 g 12 oz
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Northern Brewer
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Wednesday April 13th 2016
1.068
1.018
6.5%
24.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb Liquid Malt Extract - Dark6.3 lb Liquid Malt Extract - Dark 35 30 59.7%
2 lb Dry Malt Extract - Wheat2 lb Dry Malt Extract - Wheat 42 3 19%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose 46 0.5 2.4%
8.55 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 9.5%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4.7%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 23.32 50%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 5 min 1.61 50%
1 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.08 g | 24.3 qt) 5.54 22.2  
Mash volume with grains (equipment estimates 6.08 g | 24.3 qt) 5.7 22.8  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.71 2.8  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.54 22.2
Equipment Profile Used: System Default
 
Notes

Allow the beer to condition in the secondary fermenter for 2 – 3 weeks
before proceeding with the next step. Timing now is somewhat flexible.

Add the oak cubes. Soak 2 oz of US Medium Plus Oak Cubes in 16 oz of bourbon for 24 – 48 hours. Then add the oak cubes and bourbon to the secondary fermenter and
wait an additional 1 – 2 weeks before bottling.

1–2 weeks primary, 5 weeks secondary, 1 – 2 weeks bottle conditioning.

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  • Last Updated: 2017-09-22 18:33 UTC