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2013-2014 winter Bourbon Porter Partial
Color
Stats
OG1.063
FG1.016
IBU37
ABV6.10 %
SRM50
BJCP Style
15A. Porter, Robust Porter
Description
dark porter with whiskey soaked oak chips
Submitted by brgreen88 on 11-Oct-2013

Recipe Details
Tasting Notes
Awards
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast safebrew s-33 (75% app. attenuation)
Primary Fermentation plastic bucket, 7 days
Secondary Fermentation plastic carboy, 14 days
Other Fermentation plastic carboy, 10 days
Procedure after 2 week in secondary add 3 oz of oak chips soaked in bourbon
  Style Comparison
  Low   High
OG 1.050 1.063 1.065
FG 1.012 1.016 1.016
IBU 25 37 45
SRM 50 30+
ABV 4.8 6.10 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
46.2 % 6.00 Dark Malt Extract Syrup 30.6 80.0
23.1 % 3.00 Amber Dry Malt Extract 20.3 12.5
15.4 % 2.00 Wheat Dry Malt Extract 13.8 2.7
7.7 % 1.00 Crystal 120L 4.4 120.0
3.8 % 0.50 American Chocolate 2.2 350.0
3.8 % 0.50 American Black Patent 2.1 500.0
  13.00     73.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
40.0 % 1.00 Kent Golding Pellet 4.5 4.5 60 0.045 20.1
40.0 % 1.00 Willamette Pellet 5.5 5.5 30 0.024 13.2
20.0 % 0.50 Centennial Pellet 10.5 5.3 5 0.008 4.2
  2.50               37.0
Miscellaneous Ingredients
Weight/Units Name Notes
3 oz american oak chips soaked in bourbon
20 oz bourbon