Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

NIGHT CAP PORTER ( JAMESON MOC BARREL AGED)

291 calories 32 carbs
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 291 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created Thursday April 2nd 2020
1.087
1.024
8.28%
46.77
50
5.54
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb Muntons - Maris Otter10 lb Maris Otter 38 2.3 58.8%
1.50 lb Briess - Dark Chocolate Malt1.5 lb Dark Chocolate Malt 33 420 8.8%
1 lb Briess - Black Malt - 2-Row1 lb Black Malt - 2-Row 25 500 5.9%
1 lb Muntons - Dark Crystal1 lb Dark Crystal 33 150 5.9%
1 lb Proximity - Biscuit Roasted 201 lb Biscuit Roasted 20 35 20 5.9%
2.50 lb Briess - Cherry Wood Smoked Malt2.5 lb Cherry Wood Smoked Malt 37 5 14.7%
17 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 41.75 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Aroma 15 min 3.59 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Aroma 5 min 1.44 25%
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Strike 152 °F 60 min
4 gal Sparge 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
4 oz OAK CHIPS Flavor Secondary 14 days
16 oz JAMISON IRISH WHISKEY Flavor Secondary 0 min.
8 oz whole bean coffee Flavor Boil 5 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Z-Broz Carbon Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

SOAK OAK CHIPS IN 16 OZ OF JAMISON FOR 2 WEEKS WHILE WORT IS IN PRIMARY. ADD ALL TO SECONDARY FOR 2 WEEKS. AFTER KEGGNG YOU WILL WANT TO COLD CRASH AND CHARGE. LET CONDITION FOR AS LONG AS YOU CAN WAIT. ( I SAMPLED A SHOT ONCE A WEEK FOR 4 WEEKS. GOOD A 4 WEEKS BUT FEEL LIKE IT WOULD ONLY GET BETTER.) YOU CAN ADD NIBS IF YOU WOULD LIKE TO. HAVE DONE AND MAKES IT REALLY AWESOME.

Last Updated and Sharing
 
59
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-03 19:34 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/