Bourbon Barrel Porter - Beer Recipe - Brewer's Friend

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Bourbon Barrel Porter

210 calories 23.3 g 12 oz
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.2 gallons (ending kettle volume)
Pre Boil Size: 6.26 gallons
Pre Boil Gravity: 1.017 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Northern Brewer
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
URL: http://www.northernbrewer.com/documentation/beerkits/BourbonBarrelPorter.pdf
Created: Monday September 25th 2017
1.063
1.018
5.9%
71.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Wheat2 lb Dry Malt Extract - Wheat 42 3 19.4%
6.30 lb Liquid Malt Extract - Dark6.3 lb Liquid Malt Extract - Dark - (late boil kettle addition) 35 30 61.2%
8.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 9.7%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4.9%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 63.92 50%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 15 min 5.49 25%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 5 min 2.21 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Makers Mark Bourbon Flavor Secondary 14 days
3 oz US Medium Oak Cubes Flavor Secondary 14 days
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.35 25.4  
Grain absorption losses (steep / mash) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 6.24 g | 25 qt) 6.26 25  
Volume increase from sugar/extract (late additions) 0.53 2.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.22 g | 20.9 qt) 5.2 20.8  
Estimated amount in fermentor 5.2 20.8  
Total: 6.35 25.4
Equipment Profile Used: System Default
 
Notes

-Yeast Starter/Stir Plate 1.0L, 80g light DME, Omega Yeast Slurry Scottish Ale OYL-015, 228 billion cells needed, 236 billion cells starter

-2 weeks in primary
-4 weeks in secondary
-Soak Oak cubes in Bourbon 48 hrs
-Add Bourbon/Oak Cubes at week 2 in secondary

The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer. Recommended: 2-stage fermentation and yeast starter.

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  • Last Updated: 2017-10-04 12:08 UTC