Bourbon Barrel Porter

Partial Mash Recipe

Submitted By: mugface59 (Shared)
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Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 4.01 galStyle Guide: BJCP 2008
Color: 42.8 SRMEquipment: Brew Pot (5 Gallon)
Bitterness: 25.8 IBUsBoil Time: 60 min
Est OG: 1.097 (23.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.7° P)Fermentation: My Aging Profile
ABV: 10.5%Taste Rating: 35.0

Ingredients
Amount Name Type #
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Aromatic Malt (26.0 SRM) Grain 2
12.00 oz Chocolate Malt (350.0 SRM) Grain 3
9.60 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.00 oz Roasted Barley (300.0 SRM) Grain 6
1 lbs 6.40 oz Light Dry Extract (8.0 SRM) Dry Extract 7
3 lbs 8.00 oz Amber Liquid Extract (12.5 SRM) Extract 8
3 lbs 4.80 oz Dark Liquid Extract (17.5 SRM) Extract 9
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 10
2.50 oz Tettnang [4.5%] - Boil 60 min Hops 11
1.00 oz Saaz [4.0%] - Boil 15 min Hops 12
0.50 oz Cascade [5.5%] - Boil 5 min Hops 13
0.50 oz Williamette [5.5%] - Boil 5 min Hops 14
1 pkgs Special Ale (Glenbrew #-) Yeast 15

Notes

Added to Secondary 2oz French Oak Med. Toast soaked in 2 cups of Makers Mark .