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Double Black Eye Bourbon Porter with Candied Pecans and Cinnamon

Method: All Grain
Style: Robust Porter
Boil Time: 180 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.34 gallons
Post Boil Size: 6.49 gallons
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jon Bay
Hop Utilization: 97.1491%
Calories: 369 calories (Per 12oz)
Carbs: 36.5 g (Per 12oz)

Created: Sunday August 24th 2025

Original Gravity:

1.110

Final Gravity:

1.026

ABV (standard):

11.1%

IBU (tinseth):

48.2

SRM (morey):

40.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
15 lb	US - Pale 2-Row15 lb Pale 2-Row	$ 0.00 / lb $ 0.00	37	1.8	58.3942%
3 lb	American - Wheat3 lb Wheat	$ 0.00 / lb $ 0.00	38	1.8	11.6788%
2 lb	Briess - Chocolate2 lb Chocolate	$ 0.00 / lb $ 0.00	25	350	7.78589%
1 lb	United Kingdom - Black Patent1 lb Black Patent	$ 0.00 / lb $ 0.00	27	525	3.89294%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	$ 0.00 / lb $ 0.00	33	120	3.89294%
11 oz	Weyermann - Acidulated11 oz Acidulated	$ 0.00 / lb $ 0.00	27	3.4	2.6764%
2 lb	Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark - (late boil kettle addition)	$ 0.00 / lb $ 0.00	44	30	7.78589%
1 lb	Rice Hulls1 lb Rice Hulls	$ 0.00 / lb $ 0.00	0	0	3.89294%
25.69 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Chinook1 oz Chinook Hops	$ 0.00 / oz $ 0.00	Pellet	13	Boil	90 min	38.5957	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	$ 0.00 / oz $ 0.00	Pellet	5	Boil	15 min	6.88581	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	$ 0.00 / oz $ 0.00	Pellet	5	Boil	5 min	2.76644	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Chinook (Pellet)	$ 0.00 / oz $ 0.00	38.5957	33.3%
2 oz	East Kent Goldings (Pellet)	$ 0.00 / oz $ 0.00	9.65225	66.6%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.79 gal		Strike	162 °F	152 °F	60 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 64 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Irish Moss	$ 0.00 / oz $ 0.00	Fining	Boil	15 min.
1 tsp	Yeast Nutrient	$ 0.00 / oz $ 0.00	Other	Boil	10 min.
9.50 g	Chalk	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
5.50 g	Calcium Chloride (dihydrate)	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
3 g	Gypsum	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
5.50 g	Baking Soda	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
2 each	oak spiral	$ 0.00 / oz $ 0.00	Flavor	Secondary	21 days
20 oz	Bourbon	$ 0.00 / oz $ 0.00	Flavor	Secondary	21 days
1 lb	pecan	$ 0.00 / oz $ 0.00	Other	Secondary	14 days
16 oz	maple syrup	$ 0.00 / oz $ 0.00	Other	Secondary	14 days
0.50 oz	Cinnamon	$ 0.00 / oz $ 0.00	Spice	Secondary	14 days

Yeast

Omega Yeast Labs - Scottish Ale OYL-015

Amount:	4 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1 (M cells / ml / ° P) 591 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °F

Target Water Profile

London (Porter, dark ales)

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

Notes

Collect enough wort to boil for 3 hours to end up with 6 gallons going into the primary.

Make sure to pitch enough healthy yeast to get complete fermentation.

When terminal gravity is reach transfer to secondary. Place 2 oak spirals in by suspending with line. I use non flavored dental floss but fishing line works well too.

Note: Place 2 oak spirals in jar with Bourbon (I use Makers Mark but use what every Bourbon you like) so they have time to soak. I do this 1 week prior to secondary transfer.

Do a sensory test after 1 week to check on oak flavor. If needed let more time pass and test again. Once you have the desired profile add in the Bourbon from the jar. This step is all subjective to what you taste and like.

Final step is to toast 1 pound of crushed pecans with 16 ounces of pure maple syrup and cinnamon in the oven at 350F. Time depends on the oven but you want to look for the mixture to caramelize. Be careful to not over toast so you do not get burnt characteristics. Add the pecan mixture into the secondary. Monitor with sensory testing every 3 days or so until you are happy with it.

Bottle or keg and enjoy.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-01-04 20:06 UTC

System Default

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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