AIH St Chuck's Burbon Oaked Porter

Extract Recipe

Submitted By: zelpa (Shared)
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Brewer: Zelpa
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 4.00 galStyle Guide: BJCP 2008
Color: 35.6 SRMEquipment: Zelpa's Equipment
Bitterness: 45.8 IBUsBoil Time: 60 min
Est OG: 1.057 (14.1° P)
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Amount Name Type #
1 lbs Barley Hulls (0.0 SRM) Adjunct 1
1 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
1 lbs Toasted Malt (27.0 SRM) Grain 5
8.00 oz Biscuit Malt (23.0 SRM) Grain 6
4 lbs Pale Liquid Extract (8.0 SRM) Extract 7
1.00 oz Centennial [8.7%] - Boil 60 min Hops 8
3 lbs 6.40 oz Pale Liquid Extract [Boil for 15 min] (8.0 SRM) Extract 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 oz Willamette [5.0%] - Boil 5 min Hops 11
1.0 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 12
4.00 oz Oak Chips (Secondary 14 days) Misc 13


Heat two gallons water to 166F. Place crushed grains in grain bag and steep at 155F for 45 minutes. Check tempuratue every 10 minutes and heat steeping water to 160F when it falls below 155F In a speparate pot heat 0.5 gallons to 165F to use for rinsing grain. Bring wort to boil and add initial malt extract. Follow hops schedule 15 minutes left in boil, add remaining liquid malt extract. Cool wort and pitch yeast at 70F Secondary fermentation. Allow the beer to condition in the secondary fermenter for 3 weeks before proceeding with the next step. Timing now is somewhat flexible. Soak 2 oz of oak chips in 12 oz bourbon for 24 – 48 hours. Pour chips and bourbon into secondary for 14 days. Taste regularly to check on oak impact. At bottling, check taste. If more bourbon taste is desired, add desired amount into bottom of bottling bucket. Soaked 1/2 oz of oak in 4 oz of bourbon for 5 days as I was making 2.5 gallon batch after bottling first half of porter. It was lighter bourbon barrel taste than expected. Should have used half of note above. Approximately 1-3 days after adding the yeast is time prepare the “Bourbon Barrel” by adding the oak cubes to your favorite bourbon in a sealed container (just enough to cover the cubes). After 5-7 days of fermentation, transfer beer to the secondary fermenter. You can add the Bourbon/Oak mixture to the secondary at this time or age the beer in the carboy for an additional 4-6 weeks and then add the bourbon/oak mixture, this will give the oak more of a chance to absorb the bourbon.

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