Bourbon Barrel Porter 
All Grain Recipe
Submitted By: gavball6 (Shared)
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| Brewer: BBCo. | |
| Batch Size: 5.50 gal | Style: Robust Porter (12B) |
| Boil Size: 7.50 gal | Style Guide: BJCP 2008 |
| Color: 46.7 SRM | Equipment: Rubbermaid Cooler and 44qt Stainless Kettle |
| Bitterness: 45.0 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.6° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Chocolate Malt (Thomas Fawcett) (508.0 SRM) |
Grain |
2 |
| 1 lbs |
Pale Wheat (Dingemans) (1.6 SRM) |
Grain |
3 |
| 8.00 oz |
Black Malt (Thomas Fawcett) (660.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
5 |
| 1.00 oz |
Chinook [12.1%] - Boil 60 min |
Hops |
6 |
| 0.50 tsp |
Irish Moss (Boil 15 min) |
Misc |
7 |
| 0.50 oz |
Fuggles [5.3%] - Boil 15 min |
Hops |
8 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 0.50 oz |
Fuggles [5.3%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
11 |
| 2.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
12 |
Notes
11/10/2013
STRIKE Water to 169 degrees
DOUGH IN at 165 degrees
9:54 AM MASH IN at 154 degrees
FIRST RUNNINGS = 3.5 gallons (1.066 SG)
FINAL RUNNINGS = 3.8 gallons (1.028 SG)
Pre-Boil Volume = 7.3 gallons (1.046 SG)This Recipe Has Not Been Rated
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