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Bourbon Barrel Porter
Nice Robust Porter base with a Bourbon and Oak kick that makes it very unique!
| Brewer: | Jerry Dessert | Email: | - | |||||
| Beer: | Bourbon Barrel Porter | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.062 | FG: | 1.012 | |||||
| Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
| Water: | Filtered Temecula tap water with 1/2 teaspoon gypsum in the mash water and in the sparge water. | |||||||
| Grain: | 10 lb. American 2-row 1 lb. American crystal 60L 1 lb. Dextrine malt (Cara-Pils) 1 lb. American chocolate 0 lb. 8 oz. American black patent |
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| Mash: | 65% efficiency | |||||||
| 60 minute mash at 154 degrees F. | ||||||||
| Boil: | minutes | SG 1.048 | 6.5 gallons | |||||
| Used a 1/4 teaspoon fining chemical last 15 minutes | ||||||||
| Hops: | 1 oz. Willamette (5% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.) 1 oz. Willamette (aroma) |
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| Yeast: | White Labs WLP002, English Ale Yeast. Harvested from a previous batch. | |||||||
| Log: | Brewed on 10-30-07. Racked to secondary on 11-08-07. Added 2 oz. toasted oak cubes that had been soaking in 6 oz. Maker's mark Bourbon. Will keg next week. | |||||||
| Carbonation: | Force carbonated with 26 psi on top of very cold beer. Shook keg for 1 minute, then released pressure after one hour. CO2 perfect for my taste when I use this technique. | |||||||
| Tasting: | This is the second time I have brewed this beer, so I expect this to be as good as the last time! | |||||||
Recipe posted 11/10/07.
