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Chief of Smoke Bourbon Barrel Porter

Method: All Grain
Style: Clone Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Friday May 1st 2015

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

29.8

SRM (morey):

33.7

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Maris Otter Pale6 lb Maris Otter Pale	38	3.75	72.7%
0.63 lb	American - Wheat0.625 lb Wheat	38	1.8	7.6%
0.63 lb	United Kingdom - Chocolate0.625 lb Chocolate	34	425	7.6%
0.38 lb	United Kingdom - Black Patent0.375 lb Black Patent	27	525	4.5%
0.38 lb	United Kingdom - Dark Crystal 80L0.375 lb Dark Crystal 80L	33	80	4.5%
0.25 lb	Flaked Oats0.25 lb Flaked Oats	33	2.2	3%
8.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	11.8	Boil	60 min	23.62	33.3%
0.50 oz	US Goldings0.5 oz US Goldings Hops	Pellet	4.4	Boil	15 min	4.37	33.3%
0.50 oz	US Goldings0.5 oz US Goldings Hops	Pellet	4.4	Boil	5 min	1.76	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Chinook (Pellet)	23.62	33.3%
1 oz	US Goldings (Pellet)	6.13	66.6%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.9 gal	Heat to strike	Temperature	--	159 °F	--
5.9 gal	Sacc' Rest	Infusion	--	153 °F	90 min
5.9 gal	Mash out	Infusion	--	168 °F	10 min
Starting Mash Thickness: 1.36 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Gypsum	Water Agt	Mash	--
2 g	NaCl	Water Agt	Mash	--
2 g	CaCl	Water Agt	Mash	--
3 each	Ferm Cap drops	Other	Boil	90 min.
0.50 each	Whirl Floc	Fining	Boil	10 min.
2 tsp	Yeast Energizer	Other	Boil	5 min.
3 tsp	Yeast Nutrient	Other	Boil	5 min.
60 each	O2 Wand - Seconds	Other	Primary	10 min.
2 oz	Bourbon soaked oak cubes	Flavor	Secondary	--
12 oz	Willett Bourbon	Flavor	Secondary	--

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 298 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Brown Sugar Amount: 2.1 CO₂ Level: 2.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Using SAM's water in 4 gal jugs. Add 3g Gypsum, 2g NaCl, 2g CaCl
Mash Chemistry and Brewing Water Calculator

Notes

This was based off the Northern Brewer BIAB Bourbon Barrel Porter kit with modifications. I'm using 2 oz of Medium toast Oak cubes, 12 oz Willett Bourbon, and 2 sachets of Nottingham Ale yeast. The last time we made this, we used liquid yeast (WY1728) it came out super good.

Recipe Photos

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Last Updated: 2017-04-13 15:36 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Chief of Smoke Bourbon Barrel Porter

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