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Black Eyed Bourbon Porter

Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon Bay
Hop Utilization: 97%
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)

Created: Saturday January 2nd 2021

Original Gravity:

1.070

Final Gravity:

1.017

ABV (standard):

7.0%

IBU (tinseth):

51.8

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	63.8%
2.38 lb	American - Wheat2.375 lb Wheat	38	1.8	15.2%
1.25 lb	Briess - Chocolate1.25 lb Chocolate	25	350	8%
0.81 lb	United Kingdom - Black Patent0.8125 lb Black Patent	27	525	5.2%
0.63 lb	American - Caramel / Crystal 120L0.625 lb Caramel / Crystal 120L	33	120	4%
0.60 lb	Weyermann - Acidulated0.6 lb Acidulated	27	3.4	3.8%
15.66 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Boil	90 min	46.04	50%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	4.11	25%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	5 min	1.65	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Chinook (Pellet)	46.04	50%
1 oz	East Kent Goldings (Pellet)	5.76	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.5 gal	Batch Sparge	--	160 °F	60 min
8.37 gal	Strike	160 °F	153 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 63 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tbsp	Irish Moss	Fining	Boil	15 min.
1 tsp	Yeast Nutrient	Other	Boil	10 min.
9.50 g	Chalk	Water Agt	Mash	1 hr.
5.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
5.50 g	Baking Soda	Water Agt	Mash	1 hr.
3 oz	Oak Cubes Medium Toast	Flavor	Secondary	21 days
16 oz	Bourbon	Flavor	Secondary	21 days

Yeast

Omega Yeast Labs - Scottish Ale OYL-015

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 31.57 psi Temp: 68 °F CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Base water from BrewRO system.
Mash Chemistry and Brewing Water Calculator

Notes

OG = 1.064

FG = 1.022

ABV = 5.5%

With Bourbon ABV = 6.9%

Soak oak cubes in bourbon on brew day.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-01-05 13:48 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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