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Maple Bourbon Porter

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Cademon
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday October 29th 2019
Similar Recipes

Maple Bourbon Porter

by Patrick_Annapolis

OG: 1.062 FG: 1.011 ABV: 6.8% IBU: 34

1.062
1.011
6.8%
33.9
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.56 lb American - Pale 2-Row16.56 lb Pale 2-Row 37 1.8 73.8%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 8.9%
0.88 lb American - Carapils (Dextrine Malt)0.88 lb Carapils (Dextrine Malt) 33 1.8 3.9%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 4.5%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.2%
1.50 lb Maple Syrup1.5 lb Maple Syrup 30 35 6.7%
22.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 28.12 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.1 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.65 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Smoked Oak Chips Flavor Secondary 7 min.
48 oz Woodford Reserve Bourbon Flavor Secondary 7 min.
8 oz Maple Syrup Flavor Secondary 0 min.
2 tbsp Gelatin Fining Secondary 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 475 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.4 vols       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.5 qt Infusion -- 152 °F 60 min
16.5 qt Infusion -- 168 °F 10 min
30 qt Fly Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.45 gal (49.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.45 gal (1.8 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.16 36.6  
Mash volume with grains (equipment estimates 10.64 g | 42.5 qt) 10.84 43.3  
Grain absorption losses -2.62 -10.5  
Remaining sparge water volume (equipment estimates 6.02 g | 24.1 qt) 6.07 24.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 12.45 g | 49.8 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.8 43.2  
Top off amount 0.2 0.8  
Going into fermentor 11 44  
Total: 15.23 60.9
Equipment Profile Used: System Default
 
Notes

Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation.

Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top.

10-14 days secondary, then cold crash. Gelatin during cold crash.

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  • Last Updated: 2019-10-29 23:06 UTC