Bourbon Barrel Porter

All Grain Recipe

Submitted By: gavball6 (Shared)
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Brewer: BBCo.
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 46.7 SRMEquipment: Rubbermaid Cooler and 44qt Stainless Kettle
Bitterness: 45.0 IBUsBoil 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)

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