NIGHT CAP PORTER ( JAMESON MOC BARREL AGED) - Beer Recipe - Brewer's Friend

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NIGHT CAP PORTER ( JAMESON MOC BARREL AGED)

291 calories 31.5 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: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 291 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
Created: Thursday April 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Muntons - Maris Otter10 lb Maris Otter 38 2.3 58.8%
1.50 lb Briess - Dark Chocolate Malt1.5 lb Dark Chocolate Malt 33 420 8.8%
1 lb Briess - Black Malt - 2-Row1 lb Black Malt - 2-Row 25 500 5.9%
1 lb Muntons - Dark Crystal1 lb Dark Crystal 33 150 5.9%
1 lb Proximity - Biscuit Roasted 201 lb Biscuit Roasted 20 35 20 5.9%
2.50 lb Briess - Cherry Wood Smoked Malt2.5 lb Cherry Wood Smoked Malt 37 5 14.7%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 41.75 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Aroma 15 min 3.59 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Aroma 5 min 1.44 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz OAK CHIPS Flavor Secondary 14 days
16 oz JAMISON IRISH WHISKEY Flavor Secondary 0 min.
8 oz whole bean coffee Flavor Boil 5 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Z-Broz Carbon Filtered
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
5 gal Strike 170 °F 152 °F 60 min
4 gal Sparge 170 °F 170 °F 30 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 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 11.38 45.5
Equipment Profile Used: System Default
 
Notes

SOAK OAK CHIPS IN 16 OZ OF JAMISON FOR 2 WEEKS WHILE WORT IS IN PRIMARY. ADD ALL TO SECONDARY FOR 2 WEEKS. AFTER KEGGNG YOU WILL WANT TO COLD CRASH AND CHARGE. LET CONDITION FOR AS LONG AS YOU CAN WAIT. ( I SAMPLED A SHOT ONCE A WEEK FOR 4 WEEKS. GOOD A 4 WEEKS BUT FEEL LIKE IT WOULD ONLY GET BETTER.) YOU CAN ADD NIBS IF YOU WOULD LIKE TO. HAVE DONE AND MAKES IT REALLY AWESOME.

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  • Last Updated: 2020-04-03 19:34 UTC