#20-Bourbon Barrel (Kentucky Java) Porter

All Grain Recipe

Submitted By: jimwilli (Shared)
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Brewer: Jim Williamson
Batch Size: 11.00 galStyle: Robust Porter (12B)
Boil Size: 13.90 galStyle Guide: BJCP 2008
Color: 42.0 SRMEquipment: TEN MILE RIVER Brewtree (10G)
Bitterness: 45.1 IBUsBoil 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 = 26.5/1

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