Chocolate Bourbon Porter

Batch Size: 11.00 gal	Style: Robust Porter (12B)
Boil Size: 14.00 gal	Style Guide: BJCP 2008
Color: 25.5 SRM	Equipment: My Equipment
Bitterness: 41.0 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs	Pale Malt - 2 Row (Cargill) (2.0 SRM)	Grain	1
10 lbs	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	2
1 lbs 13.33 oz	Brown Malt (Crisp) (65.0 SRM)	Grain	3
1 lbs 6.00 oz	Chocolate (Briess) (350.0 SRM)	Grain	4
14.67 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	5
14.67 oz	Munich 20L (Briess) (20.0 SRM)	Grain	6
7.33 oz	Crystal Malt 2 (Thomas Facett) (68.0 SRM)	Grain	7
2.27 oz	Northern Brewer [9.6%] - Boil 60 min	Hops	8
20.17 g	Chalk (Boil 60 min)	Misc	9
16.50 g	Salt (Boil 60 min)	Misc	10
7.33 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	11
5.50 g	Calcium Chloride (Boil 60 min)	Misc	12
1.82 oz	Goldings, East Kent [5.9%] - Boil 15 min	Hops	13
1.83	Whirlfloc Tablet (Boil 10 min)	Misc	14
0.46 tsp	Yeast Nutrient (Boil 10 min)	Misc	15
1.82 oz	Willamette [5.5%] - Steep 5 min	Hops	16
0.9 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	17
0.92 cup	Bourbon (Secondary 0 min)	Misc	18
0.00 oz	Coco Nibs (Secondary 0 min)	Misc	19

Brewed 2/10

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