Bourbon barrel porter recipe formulated

Beer Recipes
1

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.

2

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.

3

+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.

4

Special B is also great in a porter.

5

And here I expected you to say “Brown Malt” :slight_smile:

6

Yeah, and that!

7

Thank you for my “why didn’t I think of that” moment of the day. Special B is definitely going in my next porter rebrew.

8

I tried one of these saturday after the beer fest and it tasted bland. I was really buzzed then from everything I sampled. I just poured one a few minutes ago and I must say I got everything right on this. 10 days in the bottle and I have a really nice porter with a slightly detectable oak flavor and a nice noticable bourbon touch. This will make a fine birthday beer in November.

9

As long as it lasts until November…

10

good point