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Maple Bourbon Porter

204 calories 19 carbs
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cademon
Calories: 204 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Saturday June 16th 2012
1.062
1.012
6.5%
35.82
27.53
n/a
 
Brew Log History

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
9.5 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 76%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8%
0.5 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4%
0.5 lb Belgian - Chocolate0.5 lb Chocolate 30 340 4%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2%
0.75 lb Maple Syrup0.75 lb Maple Syrup 30 35 6%
12.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 29.74 50%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.34 25%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.74 25%
 
Mash Guidelines
Amount Description Type Temp Time
14.75 qt Infusion 152 °F 60 min
8.25 qt Infusion 168 °F 10 min
15 qt Fly Sparge 168 °F --
 
Other Ingredients
Amount Name Type Use Time
4 oz Smoked Oak Chips Flavor Secondary 7 min.
24 oz Woodford Reserve Bourbon Flavor Secondary 7 min.
4 oz Maple Syrup Flavor Secondary 0 min.
1 tbsp Gelatin Fining Secondary 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1
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) 237 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg Carbonation       Amount: 2.4 vols      
 
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.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-03-16 13:45 UTC
Other Brewers Who Brewed This Recipe:
stever
UpNorth T-roy
Discussion about this recipe:
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Ahhsumm 11/08/2013 at 06:44pm
This sounds really interesting. Any tasting notes to share, or has anyone else tried this recipe?


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