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Bourbon Barrel Porter

Nice Robust Porter base with a Bourbon and Oak kick that makes it very unique!

Brewer: Jerry Dessert Email: -
Beer: Bourbon Barrel Porter Style: Robust Porter
Type: All grain Size: 5 gallons
Color:
136 HCU (~43 SRM)
Bitterness: 26 IBU
OG: 1.062 FG: 1.012
Alcohol: 6.5% v/v (5.1% w/w)
Water: Filtered Temecula tap water with 1/2 teaspoon gypsum in the mash water and in the sparge water.
Grain: 10 lb. American 2-row
1 lb. American crystal 60L
1 lb. Dextrine malt (Cara-Pils)
1 lb. American chocolate
0 lb. 8 oz. American black patent
Mash: 65% efficiency
60 minute mash at 154 degrees F.
Boil: minutes SG 1.048 6.5 gallons
Used a 1/4 teaspoon fining chemical last 15 minutes
Hops: 1 oz. Willamette (5% AA, 60 min.)
1 oz. Willamette (5% AA, 15 min.)
1 oz. Willamette (aroma)
Yeast: White Labs WLP002, English Ale Yeast. Harvested from a previous batch.
Log: Brewed on 10-30-07. Racked to secondary on 11-08-07. Added 2 oz. toasted oak cubes that had been soaking in 6 oz. Maker's mark Bourbon. Will keg next week.
Carbonation: Force carbonated with 26 psi on top of very cold beer. Shook keg for 1 minute, then released pressure after one hour. CO2 perfect for my taste when I use this technique.
Tasting: This is the second time I have brewed this beer, so I expect this to be as good as the last time!

Recipe posted 11/10/07.