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Bourbon Barrel Holiday Porter

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.35 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jayhawk
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created Monday October 22nd 2018
1.065
1.017
6.28%
40.71
44.9
5.46
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 Canadian - Pale Wheat1 lb Pale Wheat 36 2 8%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4%
12.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 10.5 Boil at 202 °F 60 min 34.83 50%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 5.1 Boil at 202 °F 15 min 4.2 25%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 5.1 Boil at 202 °F 5 min 1.69 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Sparge 15 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Bourbon Other Secondary 7 days
1 tbsp Cinnamon Spice Secondary 7 days
0.50 tbsp Nutmeg Spice Secondary 7 days
1 tbsp Vanilla Spice Secondary 7 days
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. Primary Ferment 6-8 days
  2. Secondary Ferment 7 days - add bourbon soaked oak chips, vanilla, cinnamon, and nutmeg. Save bourbon to add to oak barrel
  3. Pour bourbon into oak barrel, swirl around to cover inside of barrel, and then transfer beer from 2nd ferment while filtering out the oak chips. Age in oak barrel for 2-4 weeks
    4.Cold crash barrel for 2 days
    5.Keg
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-22 15:55 UTC
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