Honey Badger Oatmeal Porter - Bourbon Barrel Beer Recipe | All Grain Oatmeal Stout | Brewer's Friend
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Honey Badger Oatmeal Porter - Bourbon Barrel

187 calories 21.5 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Tuesday May 12th 2015
1.056
1.017
5.1%
21.0
30.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb German - Pale Ale4.25 lb Pale Ale 39 2.3 38.6%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 15.9%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 13.6%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 9.1%
0.75 lb American - Chocolate0.75 lb Chocolate - (late boil kettle addition) 29 350 6.8%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 6.8%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.5%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.5%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz UK East Kent Goldings0.5 oz UK East Kent Goldings Hops Pellet 7.2 First Wort 0 min 8.04 33.3%
0.50 oz Yakima Valley Hops - Fuggle0.5 oz Fuggle Hops Pellet 4.5 Boil 30 min 6.38 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 7.2 Boil 15 min 6.59 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike Temperature -- 165 °F --
4.7 gal Saccharification Rest Infusion -- 156 °F 90 min
4.7 gal Mash-out Temperature -- 168 °F 10 min
3.2 gal From Cooler Sparge -- 165 °F 30 min
Starting Mash Thickness: 1.38 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda - MASH ONLY Water Agt Mash --
3.56 g CaCl - MASH ONLY Water Agt Mash --
1.98 g Gypsum - MASH ONLY Water Agt Mash --
0.60 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
1 tsp Irish Moss Fining Boil 10 min.
8 oz Lactose Flavor Boil 5 min.
4 tsp Yeast nutrient Other Boil 5 min.
12 oz Bourbon Flavor Secondary --
2 oz Oak Cubes - Medium Toast Flavor Secondary --
2 tsp Vanilla Extract Flavor Secondary --
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
Danstar Windsor Ale +1
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: CO2 10psix5       CO2 Level: 2.2 Volumes
 
Target Water Profile
Bru'n Black Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Bru'n water Black Full, target pH 5.5
Mash Chemistry and Brewing Water Calculator
 
Notes

Honey Badger doesn't like yellow fizzy beer!
This version uses Colorado Malting Co malts and Instant Oatmeal instead of Flaked Oats. It is "aged" with oak cubes & bourbon.

Grainfather
Start soaking 2 oz Medium Toast Oak cubes in 12 oz Bourbon on brew day in tightly sealed glass jar. You'll add it to secondary in about two weeks, then let it "age" for at least four weeks.

Ferment low at 65-66*F

Use pure Vanilla extract in secondary.

Put oak & bourbon into secondary after 1 week.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2017-04-13 15:42 UTC
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