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NIGHT CAP PORTER ( JAMESON MOC BARREL AGED)

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)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 291 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)

Created: Thursday April 2nd 2020

Original Gravity:

1.087

Final Gravity:

1.024

ABV (standard):

8.3%

IBU (tinseth):

46.8

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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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 lbs / $ 0.00

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%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Chinook (Pellet)	41.75	50%
1 oz	Fuggles (Pellet)	5.03	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Strike	170 °F	152 °F	60 min
4 gal	Sparge	170 °F	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	Cost:
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

$ 0.00 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

292

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Public: Yup, Shared
Last Updated: 2020-04-03 19:34 UTC

System Default

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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