Bourbon Porter

Saturday, November 17, 2012

This was one of the most successful recipes I ever brewed as an extract brewer. The time has come to up the anti, increase the quality and control the recipe more precisely and turn it in to an all grain adventure. If you like bourbon, porters or any sort of robust but drinkable beer, this is the one for you! Check it out after the jump.



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Never before have I had such serious reactions to a beer, this is the one, this is the beer that will make me (you) famous. Revel in its dark depths, vanilla complexities and roasted flavors. Oh, did I mention there is bourbon in it? Because there is.

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Style & Targets
Porter Ale
5.5 - 6% ABV @ 5 gallons

Ingredients
8 lbs US 2-Row
2 lbs munich light
1 lbs chocolate malt
1 lbs brown malt
4 oz Crystal 120 L
1 oz Northern Brewer
2 oz Willamette
1 tsp Irish Moss (15 minutes - how to use properly)
Danstar Nottingham Yeast
16oz bourbon in keg or secondary
allgrains.blogspot.com - Bourbon Porter - If you like bourbon, porters or any sort of robust but drinkable beer, this is the one for you!allgrains.blogspot.com - Bourbon Porter - If you like bourbon, porters or any sort of robust but drinkable beer, this is the one for you!

Procedure
Mashed 16 qt at 154 F for 60 minutes
Sparged with 5 gal at 180 F (brings my mash up to 168 - 170 F very nicely)
Brought to boil, followed hop schedule, chilled, siphoned off to bucket and pitched yeast.
OG: 1.058
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I pitched this batch on top of the yeast cake from a the previous brown I brewed but a regular batch of Nottingham is just fine! This will be repeated in a week or two to make sure that there is enough porter to last the early winter before I start in to the keg of Oatmeal Stout.

Happy Brewing-


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