Rollin’ Barrel Bourbon Porter Brew Day

On this past Friday, I brewed what is probably my favorite recipe I’ve ever done.  It’s a porter that is fermented in secondary with bourbon and charred American oak chips.

Rollin’ Barrel Bourbon Porter (5 gallon BIAB)

Fermentables:

10.5 lbs Maris Otter

1.1 lbs Weyermann Light Wheat

1.1 lbs Dark Chocolate

0.6 lbs Black Malt

0.6 lbs Dark Crystal 80

Strike Water:  5.2 gallons, 164 F

Water to Grist ratio: 1.5

Mash: 152 F for 75 min

Sparge: 2.2 gal at 170 F

Porter mashporter wort

Boil: 60 min

Hops:

1 oz Chinook (60 min)

0.5 oz East Kent Goldings (15 min)

0.5 oz East Kent Goldings (5 min)

Yeast:  Danstar Windsor Ale Yeast

porter og 2yeast prep

Original Gravity:  1.062 (Target)  1.065 (Actual)

IBU: 55.26 (tinseth, calculated)

SRM: 40 (morey, calculated)

Target ABV: 5.8%

In 7 days, I’ll start soaking 4 oz of charred American oak chips in 16oz of bourbon, which will all then get dumped into secondary 7 days after that.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s