Bourbon Barrel Porter

Brewer: Pete Hibberd & Dave King
Batch Size: 12.00 gal	Style: American Amber Ale ( 6B)
Boil Size: 14.29 gal	Style Guide: BJCP 1999
Color: 39.5 SRM	Equipment: Ninth Line Brewhouse
Bitterness: 50.4 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.4° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Two Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
17.86 gal	Distilled Water	Water	1
11.90 g	Calcium Chloride (Mash 60 min)	Misc	2
7.90 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
6.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
4.00 g	Brewtan B (Mash 0 min)	Misc	5
19 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
2 lbs	Chocolate Malt (450.0 SRM)	Grain	7
2 lbs	Wheat Malt, Ger (2.0 SRM)	Grain	8
1 lbs	Black (Patent) Malt (500.0 SRM)	Grain	9
1 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	10
10.00 oz	Acid Malt (3.0 SRM)	Grain	11
2.00 oz	Chinook [13.0%] - Boil 60 min	Hops	12
2.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	13
2.00 g	Brewtan B (Boil 17 min)	Misc	14
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	15
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	16
1.00 tsp	Irish Moss (Boil 10 min)	Misc	17
3.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	18

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