thisgoestoeleven
Well-Known Member
So I went to my LHBS today, and the guy working there helped me put together a recipe for a bourbon barrel imperial porter. It's an extract recipe with specialty grains. I just wanted to post the recipe and get some feedback from the fine folks at HBT:
Malt:
6.6 lbs Munton's Amber malt extract
3.3 lbs Munton's Light malt extract
1 lb Chocolate Malt
1 lb Two Row malt, toasted
1 lb Crystal 120
Hops:
1 oz Nugget (60 min, 13.7 AA)
1 oz Fuggels (5 min, 4.0 AA)
Misc:
4 oz oak chips, soaked in Basil Hayden's Bourbon
2 vanilla beans
I'm going for an OG of around 1.086, FG of 1.022, around 8.5 or so ABV. This is my 3rd batch, and the biggest beer I've done so far. It's also the first really malty beer I've done, as my first two batches were an American pale ale and an IPA, respectively. I'm looking forward to getting outside my comfort zone a bit and doing a bigger, more robust brew.
Malt:
6.6 lbs Munton's Amber malt extract
3.3 lbs Munton's Light malt extract
1 lb Chocolate Malt
1 lb Two Row malt, toasted
1 lb Crystal 120
Hops:
1 oz Nugget (60 min, 13.7 AA)
1 oz Fuggels (5 min, 4.0 AA)
Misc:
4 oz oak chips, soaked in Basil Hayden's Bourbon
2 vanilla beans
I'm going for an OG of around 1.086, FG of 1.022, around 8.5 or so ABV. This is my 3rd batch, and the biggest beer I've done so far. It's also the first really malty beer I've done, as my first two batches were an American pale ale and an IPA, respectively. I'm looking forward to getting outside my comfort zone a bit and doing a bigger, more robust brew.