Mr. Jakelegs Bourbon Barrel Porter - Beer Recipe - Brewer's Friend

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Mr. Jakelegs Bourbon Barrel Porter

183 calories 20.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Modified Northern Brewer Kit (Then modified again)
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday April 4th 2015
1.055
1.016
5.1%
50.8
31.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 41.6%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 27.7%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 9.2%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.2%
5 oz United Kingdom - Dark Crystal 80L5 oz Dark Crystal 80L 33 80 2.9%
5 oz United Kingdom - Black Patent5 oz Black Patent 27 525 2.9%
11 oz United Kingdom - Chocolate11 oz Chocolate 34 425 6.4%
10.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Chinook1.25 oz Chinook Hops Pellet 13 Boil 60 min 41.84 38.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 6.39 30.8%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.57 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g chalk Water Agt Mash --
2 g gypsum Water Agt Mash --
1 each whirlfloc Fining Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 qt Heat to 147F Infusion -- 133 °F 30 min
3.6 qt Add boiling Infusion -- 155 °F 45 min
Temperature -- 158 °F 15 min
11 qt Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.11 g | 36.5 qt) 5.24 21  
Mash volume with grains (equipment estimates 9.11 g | 36.5 qt) 5.87 23.5  
Grain absorption losses (steeping) -0.98 -3.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 8.37 g | 33.5 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.24 21
Equipment Profile Used: System Default
 
Notes

Rewriting recipe 17 Nov 2016: New malt extracts, larger yield, and more grain x extract. Also, last batch was super stout. I could tone it down a little.

Formerly: 1.065OG 1.018FG 6.14%ABV 52.77IBU 47.11SRM
1 lb Choco
.5 lb UK Dark Crys. 80L
.5 lb UK Blk Patent
2 lb DME Wheat (55% Wheat 45% Barley) -> 1.1lb wheat
3 lb LME Dark (pale malt with some caramel 60, Munich, and black malt; ~ 30L, 1.036 ppg) -> Pilsner DME only, I have the sp. grains already
1.5 lb Am Munich 10L
3 lb 2-row
--------------------------------
1 oz Chinook 60 min
1 oz Goldings 15 min
1 oz Goldings 5 min

Change Water chemistry for Culver City

OH man, I'm excited about the new recipe. =D

There are no notes from the ageing process I used last time. Briefly, . . .
I used my environmental chamber at work to effectively lager the brew (ale yeast), basically, drop the temp to about 52F, and added oak probably 3 times. Each time soaking in bourbon and adding all soaking bourbon, too. I probably added bourbon in 1-2 week, periods then removed, first the cubes, then the spirals I bought. All new wood. This time, I'll use the same wood, but I've had the cubes in bulliet rye whiskey for about two months now. I think, maybe Maker's. No straight Whiskey. I saved the bottle. This time, I'll shoot from the hip and age in my closet, but the Nov. temps should be nice for ageing (ave ~ 60F). Add oak around T-Day and age as long as I can wait, or until Xmas. Bottle on Dec 11th to have ready for Xmas. ONly 2 wks ageing :\ . . . New Year Beer ?

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  • Last Updated: 2016-11-19 17:49 UTC