bourbon barrel porter1
Extract Recipe
Submitted By: koolbreeze (Shared)
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Brewer: Barry | |
Batch Size: 5.00 gal | Style: American Amber Ale ( 6B) |
Boil Size: 5.71 gal | Style Guide: BJCP 1999 |
Color: 47.0 SRM | Equipment: Barry's Equipment |
Bitterness: 57.1 IBUs | Boil Time: 60 min |
Est OG: 1.054 (13.4° P) | |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
1 |
8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
2 |
8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
3 |
6 lbs |
Dark Dry Extract (17.5 SRM) |
Dry Extract |
4 |
1.00 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
5 |
0.50 oz |
Goldings, East Kent [5.0%] - Boil 15 min |
Hops |
6 |
0.50 oz |
Goldings, East Kent [5.0%] - Boil 5 min |
Hops |
7 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
2.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
9 |
Notes
soak oak cubes in 16 oz. bourbon 48 hours and add to secondary. keg in 1-2 weeksThis Recipe Has Not Been Rated