Bourbon Barrel Porter

Brewer: Pete Hibberd & Dave King
Batch Size: 12.00 gal	Style: American Porter (20A)
Boil Size: 14.29 gal	Style Guide: BJCP 2015
Color: 39.5 SRM	Equipment: Ninth Line Brewhouse
Bitterness: 55.3 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.4° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Single Stage
ABV: 6.4%	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	White Wheat Malt (2.4 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 g	Brewtan B (Boil 17 min)	Misc	13
1.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 15 min	Hops	14
2.00	Whirlfloc Tablet (Boil 10 min)	Misc	15
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	16
0.17 g	Zn (Boil 10 min)	Misc	17
1.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 5 min	Hops	18
4.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	19

Yeast is a repitch from Rye-Valry Red IPA 2020. 224 ml. of slurry needed per Mr. Malty, use 400 -500 ml. to be sure. - Dave

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