Maple Whiskey Porter - Beer Recipe - Brewer's Friend

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Maple Whiskey Porter

191 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Friday January 19th 2018
1.062
1.015
6.2%
59.6
39.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 79.2%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 8.3%
1 lb American - Black Malt1 lb Black Malt 28 500 8.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 53.16 50%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 15 min 4.57 25%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 5 min 1.83 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Bourbon-soaked medium-toast oak cubes Other Secondary 10 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.2 16.8  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 4.95 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

Take 3 oz of medium-toast oak cubes. Soak them in bourbon for 2-4 weeks. Then add to the secondary for 1-2 weeks before bottling. Taste before kegging - add more bourbon if desired.

On kegging day:

Purge the keg with CO2.

Start racking the beer.

Heat up 1/4 pound Grade B maple syrup and add to the keg while you're racking into it. Mix well.

You may decide to add more maple syrup to taste.

Keep the keg cold so that the syrup doesn't ferment.

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  • Last Updated: 2018-01-19 18:06 UTC