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VANILLA BOURBON BARREL PORTER

230 calories 25 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Wednesday September 12th 2018
1.069
1.019
6.6%
53.8
42.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 76%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 8%
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 338 8%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4%
12.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil at 212 °F 60 min 47.99 50%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil at 212 °F 15 min 4.12 25%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil at 212 °F 5 min 1.66 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Single Infusion Infusion 152 °F 60 min
0.5 gal Mash Out Temperature 170 °F 10 min
6 gal Fly Sparge Fly Sparge 175 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Oak Cubes Other Other 0 min.
16 oz Bourbon Flavor Secondary 0 min.
1 each Vanilla Bean Flavor Secondary 0 min.
1 lb Lactose Other Boil 15 min.
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Notes

Soak Oak Cubes and Vanilla Bean in Bourbon for 3 days and add ingredients to secondary.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-09-12 15:41 UTC
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