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Bourbon Barrel Porter

Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 15.5 liters
Post Boil Size: 11.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)

Created: Sunday February 16th 2020

Original Gravity:

1.056

Final Gravity:

1.018

ABV (standard):

5.0%

IBU (tinseth):

27.3

SRM (morey):

39.9

Mash pH

5.2

Cost $

n/a

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Brew Log History

Target 19°C
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.82 kg	United Kingdom - Maris Otter Pale1.82 kg Maris Otter Pale	38	3.75	72.8%
40 g	United Kingdom - Peated Malt40 g Peated Malt	38	2.5	1.6%
0.22 kg	American - Caramel / Crystal 120L0.22 kg Caramel / Crystal 120L	33	120	8.8%
0.18 kg	American - Chocolate0.18 kg Chocolate	29	350	7.2%
0.18 kg	American - Munich - 60L0.18 kg Munich - 60L	33	60	7.2%
60 g	American - Black Malt60 g Black Malt	28	500	2.4%
2.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15.60 g	Fuggles15.6 g Fuggles Hops	Pellet	4.4	Boil at 100 °C	60 min	19.68	50%
15.60 g	Challenger15.6 g Challenger Hops	Pellet	8.5	Boil at 100 °C	5 min	7.58	50%
31.20 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15.60 g	Fuggles (Pellet) 15.6 g Fuggles (Pellet) Hops	19.68	50%
15.60 g	Challenger (Pellet) 15.6 g Challenger (Pellet) Hops	7.58	50%
31.20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.13 L		Infusion	66 °C	66 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	5 min.
250 g	Bourbon Soaked Oak Chips		Flavor	Secondary	7 days

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 62.3 g Temp: 20 °C CO₂ Level: 2.5 Volumes

Target Water Profile

New Westminster, British Columbia, Canada 2014

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Soak 250g of Medium Roasted oak chips in Bulleit Bourbon (fully submerged) for one month.

Strain the oak chips and toss the Bourbon (it may be very astringent), add to fermenter 7 days before bottling.

Last Updated and Sharing

370

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Brews

Public: Yup, Shared
Last Updated: 2020-03-23 01:28 UTC

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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Bourbon Barrel Porter

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