GENTLEMEN'S BOURBON PORTER - Beer Recipe - Brewer's Friend

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GENTLEMEN'S BOURBON PORTER

318 calories 39.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 99% (brew house)
Source: ED VAN AALTEN of WINDYCOVE BREWERY
Calories: 318 calories (Per 12oz)
Carbs: 39.4 g (Per 12oz)
Created: Saturday July 27th 2019
1.094
1.033
8.1%
23.5
34.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 75.9%
1.25 lb Briess - Roasted Barley1.25 lb Roasted Barley 33.1 300 8.6%
1.25 lb American - Caramel / Crystal 90L1.25 lb Caramel / Crystal 90L 33 90 8.6%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz GERMAN BLANC1 oz GERMAN BLANC Hops Pellet 7.3 Boil 60 min 19.28 50%
0.50 oz TENNESSEE AMERICAN GOLDING0.5 oz TENNESSEE AMERICAN GOLDING Hops Leaf/Whole 5 Boil 15 min 2.98 25%
0.50 oz TENNESSEE AMERICAN GOLDING0.5 oz TENNESSEE AMERICAN GOLDING Hops Leaf/Whole 5 Boil 5 min 1.2 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz BOURBON 80 PROOF Flavor Secondary 0 min.
3 oz TOASTED OAK Flavor Secondary 0 min.
 
Yeast
- SO-4
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.6 oz       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Infusion -- 174 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains (equipment estimates 6.1 g | 24.4 qt) 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

I HAVE BREWED THIS ONCE BEFORE, ACTUAL ABV ENDED UP TO BE + 8%.
NEEDS TWO WEEKS IN PRIMARY.
IN SECONDARY, ADD 3 OUNCES OF TOASTED OAK (MEDIUM) AND 16 OUNCES OF BOURBON. SECONDARY MUST BE AT LEAST 4 WEEKS.
BOTTLE AND LET SIT 3 MONTHS.

YEAST STARTER

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  • Last Updated: 2019-10-07 17:32 UTC