#20-Bourbon Barrel (Kentucky Java) Porter 
All Grain Recipe
Submitted By: jimwilli (Shared)
Members can download and share recipes
| Brewer: Jim Williamson | |
| Batch Size: 11.00 gal | Style: Robust Porter (12B) |
| Boil Size: 13.90 gal | Style Guide: BJCP 2008 |
| Color: 42.0 SRM | Equipment: TEN MILE RIVER Brewtree (10G) |
| Bitterness: 45.1 IBUs | Boil Time: 65 min |
| Est OG: 1.067 (16.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.020 SG (5.1° P) | Fermentation: Ale, Two Stage |
| ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.00 gal |
Columbia, CT-Ten Mile Brewery (base) |
Water |
1 |
| 4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.00 g |
Chalk (Mash 60 min) |
Misc |
4 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
5 |
| 19 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
6 |
| 2 lbs |
Chocolate Malt (385.0 SRM) |
Grain |
7 |
| 2 lbs |
Wheat Malt, Pale (Weyermann) (1.5 SRM) |
Grain |
8 |
| 1 lbs |
Black Malt (Simpsons) (550.0 SRM) |
Grain |
9 |
| 1 lbs |
Crystal, Dark (Simpsons) (80.0 SRM) |
Grain |
10 |
| 2.00 oz |
Chinook [11.1%] - First Wort |
Hops |
11 |
| 5.10 g |
Calcium Chloride (Boil 60 min) |
Misc |
12 |
| 4.10 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
13 |
| 2.60 g |
Chalk (Boil 60 min) |
Misc |
14 |
| 1.00 oz |
US Golding [4.9%] - Boil 15 min |
Hops |
15 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
16 |
| 1.00 oz |
US Golding [4.9%] - Boil 5 min |
Hops |
17 |
| 2.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
18 |
| 32.00 oz |
Bourbon-Makers Mark (Secondary 4 weeks) |
Misc |
19 |
| 4.00 oz |
Oak Cubes -US medium toast (Secondary 4 weeks) |
Misc |
20 |
Notes
Made bourbon/oak cube liquor by adding 12.5oz Makers Mark 90 proof to 2 oz (56.7 g) oak cubes (medium plus toast) and placing in pint Mason jar. Let sit for 3 weeks.
Experimented with BBC's (Berkshire Brewing Co)
coffeehouse Porter by adding 3 ml of boubon/oak cube liquor to 200 ml of beer. A ratio of 100/ 1.5 ml. This seemed to have the best balance. Spirit to beer.
12/19/2012 added 2 oz (56.7 g) oak cubes to each carboy.
12/20/2012 added 11 oz boutbon/oak cube liquor to each carboy. Ratio 96/1.65.
Note: 5.5 gals=704 oz=10,560 ML ((10,560/100) (165/100))=96/1.65
Yield: 2-5.5 gal kegs
2nd keg added coffee toddy for 'Kentucky Java Porter'
coffee toddy: 1oz mexican dark roast for chocolate base; 1/2oz Ethiopian for bright, spicy fruit;
1/2oz Ugandan for smoke, mild flavor.
Ratio: beer/coffee 26.5/1
5.5gal=704oz=10560ml/ 400ml coffee (10560/100 400/100 = 105.6/4 = 26.5/1This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor