Inside-Out Bourbon Barrel Porter
Batch Size:
45 gal.
Brewed By: Fox Island Brewing
Efficiency:
70%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
70
66.7
Chocolate
20
19.0
Crystal (120L)
5
4.8
Black Patent
2.5
2.4
Crystal (40L)
2.5
2.4
Cane Sugar
5
4.8
Total Weight
105.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
167.9°F
30.2 gal.
36.8 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Hallertauer - Whole
4.5
10
60
19.8
Hallertauer - Whole
4.5
5
30
7.6
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
57 SRM
1.057
5.7
75.4
1.01
FG
IBU
Calories
Target BV
1.014
27.4
251
(per 16 oz. Pint)
1.28
Target Beer Style Info. & Typical Ingredients
PORTER
Robust Porter
SG Range: 1.048 to 1.065
FG Range: 1.012 to 1.016
IBU Range: 25 to 50
SRM Range: 22 to 35
May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 1728 Scotish Ale
Fermentaion Temp: 68°F
After primary fermentation the yeast cake is dumped from the fermentor (or rack to secondary)and 10 lbs of Bourbon soaked, Bourbon Barrel chunks are added along with 20 oz of vanilla extract. Let the batch condition for 6-12 weeks