Bourbon Barrel Porter - Beer Recipe - Brewer's Friend

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Bourbon Barrel Porter

174 calories 20.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 15.5 liters
Post Boil Size: 11.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Sunday February 16th 2020
1.056
1.018
5.0%
27.3
39.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.82 kg United Kingdom - Maris Otter Pale1.82 kg Maris Otter Pale 38 3.75 72.8%
40 g United Kingdom - Peated Malt40 g Peated Malt 38 2.5 1.6%
0.22 kg American - Caramel / Crystal 120L0.22 kg Caramel / Crystal 120L 33 120 8.8%
0.18 kg American - Chocolate0.18 kg Chocolate 29 350 7.2%
0.18 kg American - Munich - 60L0.18 kg Munich - 60L 33 60 7.2%
60 g American - Black Malt60 g Black Malt 28 500 2.4%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15.60 g Fuggles15.6 g Fuggles Hops Pellet 4.4 Boil at 100 °C 60 min 19.68 50%
15.60 g Challenger15.6 g Challenger Hops Pellet 8.5 Boil at 100 °C 5 min 7.58 50%
31.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 5 min.
250 g Bourbon Soaked Oak Chips Flavor Secondary 7 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 62.3 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
New Westminster, British Columbia, Canada 2014
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
17.13 L Infusion 66 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.8 L) 18.9
Mash volume with grains (equipment estimates 20.4 L) 20.6
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.4 L) 15.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 9.5 L) 11.7
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 11.7 L) 9.5
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

Soak 250g of Medium Roasted oak chips in Bulleit Bourbon (fully submerged) for one month.

Strain the oak chips and toss the Bourbon (it may be very astringent), add to fermenter 7 days before bottling.

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  • Last Updated: 2020-03-23 01:28 UTC