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)


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


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.


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