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Bourbon barrel porter recipe formulated

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gymrat:
I brewed this last week. The OG came out to 1.069

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Bourbon Barrel Porter
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 37.1 SRM
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
8 lbs 8.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        70.8 %       
2 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         2        16.7 %       
8.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         3        4.2 %         
8.0 oz                Chocolate Malt (450.0 SRM)               Grain         4        4.2 %         
4.0 oz                Black (Patent) Malt (500.0 SRM)          Grain         5        2.1 %         
4.0 oz                Black Barley (Stout) (500.0 SRM)         Grain         6        2.1 %         
1.00 oz               Goldings, East Kent [6.40 %] - First Wor Hop           7        25.8 IBUs     
1.00 oz               Goldings, East Kent [6.40 %] - Boil 20.0 Hop           8        14.2 IBUs     
1.0 pkg               Windsor Yeast (Lallemand #-) [23.66 ml]  Yeast         9        -             
1.00 oz               Oak Chips (Primary 7.0 days)             Flavor        10       -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs

Yesterday I took the lid off to add the chips and bourbon (1 oz chips soaked in 8 oz bourbon for a week) While the lid was off I dropped the hydrometer in and got a 1.026 reading. Given I mashed at nearly 160F and used a low attenuating yeast I expect an FG of around 1.020 to 1.023. I took a taste while I had the lid off. This porter is spectacular. Adding the munich to bump the ABV was a good choice. After dumping the bourbon and chips in I took another taste. PERFECT! I am really looking forward to when this beer is ready.

morticaixavier:
sounds really good. looks a lot like my porter recipe, except I think I didn't use any roasted/black barley. the munich is really the bomb in this style. I mean I love munich malt anyway, put it in almost everything, but this style particularly really benefits from the rich fruity maltiness.

HoosierBrew:

--- Quote from: morticaixavier on June 17, 2013, 09:55:42 AM ---sounds really good. looks a lot like my porter recipe, except I think I didn't use any roasted/black barley. the munich is really the bomb in this style. I mean I love munich malt anyway, put it in almost everything, but this style particularly really benefits from the rich fruity maltiness.

--- End quote ---
+1.  Munich is very underrated in porter and stout.  Looks great !  I made a "bourbon barrel" milk stout a few months back that came out great, and I used the chips and bourbon the same way.

denny:

--- Quote from: HoosierBrew on June 17, 2013, 10:04:42 AM ---
--- Quote from: morticaixavier on June 17, 2013, 09:55:42 AM ---sounds really good. looks a lot like my porter recipe, except I think I didn't use any roasted/black barley. the munich is really the bomb in this style. I mean I love munich malt anyway, put it in almost everything, but this style particularly really benefits from the rich fruity maltiness.

--- End quote ---
+1.  Munich is very underrated in porter and stout.  Looks great !  I made a "bourbon barrel" milk stout a few months back that came out great, and I used the chips and bourbon the same way.

--- End quote ---

Special B is also great in a porter.

hokerer:

--- Quote from: denny on June 17, 2013, 10:38:40 AM ---
--- Quote from: HoosierBrew on June 17, 2013, 10:04:42 AM ---
--- Quote from: morticaixavier on June 17, 2013, 09:55:42 AM ---sounds really good. looks a lot like my porter recipe, except I think I didn't use any roasted/black barley. the munich is really the bomb in this style. I mean I love munich malt anyway, put it in almost everything, but this style particularly really benefits from the rich fruity maltiness.

--- End quote ---
+1.  Munich is very underrated in porter and stout.  Looks great !  I made a "bourbon barrel" milk stout a few months back that came out great, and I used the chips and bourbon the same way.

--- End quote ---

Special B is also great in a porter.

--- End quote ---

And here I expected you to say "Brown Malt" :)

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