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Bourbon Barrel Porter
Baltic Porter • All Grain • 3.9 gal
Brewed on 4/18, will post results when I've tried it.
April 19, 2009 pm 05:43pm
5.0/5.0 1 rating
Ingredients (All Grain, 3.9 gal)
- 9.6 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .6 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .6 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .3 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .3 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 oz
Cluster - 8.5 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .35 oz
Northern Brewer - 7.9 AA% pellets; boiled 2 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .35 oz
Chinook - 11.4 AA% pellets; boiled 2 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
Irish Moss (15) - (omitted from calculations)
Irish Moss (15)
- 2 tbsp
Calcium Carbonate - (omitted from calculations)
Calcium Carbonate
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
On brew day, I started soaking 4oz. of Oak chips in 12oz. of Maker's Mark whiskey. After 10 days in primary, I will remove oak chips from the whiskey, dry them, and rack on top of them into secondary. Secondary for 1 week @62 degrees. Mash at 152 degrees for 1 hour. 1.4qt/lb. Collect about 5 gallons and boil for two hours total. Change of plans: I've decided to split this up into three different batches. Two 1 gallon batches, and one 2 gallon batch. 1st gallon - Adding 1.6 oz. whiskey soaked chips to secondary 2nd gallon - Control 2 gallon - Adding 3 oz. of fresh Cameron's Toasted Southern Pecan coffee beans. Broken, not ground. and 3.2 oz. of bourbon soaked oak chips. I will post results when all is said and done. I will taste at bottling time, but then I'm waiting at least 4 months to crack a bottle. The weight of chips added to secondary is after they were soaked in whiskey, so they're a little heavier than dry.
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.016 - 1.024 | |
| Color: | 26.5 SRM | 17 - 30 | |
| Alcohol: | 6.8% ABV | 5.5% - 9.5% | |
| Bitterness: | 54.1 IBU | 20 - 40 | |
Discussion
So far so good.
2009-04-29 9:33am
Tasted while transfering to secondary....tasted great so far.
Great flavor so far.
2009-05-05 11:35pm
Bottled today. I tried each batch and they've all turned out exactly as planned. The only thing I might change next time would be less coffee. I can still taste the bourbon in that batch, but it's close to being overpowering. More details after 3 or 4 months of aging.
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