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Old 02-12-2009, 10:18 PM   #1
Brian S
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Feb 2008
St. Charles, MO
Posts: 57

Recipe Type: All Grain   
Yeast: Nottingham   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.008   
IBU: 26.8   
Boiling Time (Minutes): 60   
Color: 24.7   
Primary Fermentation (# of Days & Temp): 30 days @ 65   
Tasting Notes: Turned out good   

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Recipe: Bourbon Barrel Robust Porter
Brewer: Brian
Asst Brewer:
Style: Wood Aged Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Estimated OG: 1.060 SG
Estimated Color: 24.7 SRM
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 69.57 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.70 %
1.00 lb Victory Malt (25.0 SRM) Grain 8.70 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 8.70 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.17 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.17 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 15.2 IBU
1.00 oz Fuggles [4.50 %] (30 min) Hops 11.7 IBU
1.00 oz Oak Chips (Secondary 7.0 days) Misc
4.00 oz Bourbon (Primary 3.0 weeks) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.38 qt of water at 165.9 F 154.0 F


Notes:
------
Soak the chips in the bourbon for one month and drop into beer for 1 week. I had mine sitting for a month and it was WAY too oaky.
-------------------------------------------------------------------------------------



 
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Old 03-06-2009, 04:02 AM   #2
shrades
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Dec 2008
North liberty Iowa
Posts: 202

I want to try this but partial, not all grain any ideas I can use?

 
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Old 03-19-2010, 08:02 PM   #3
randyisrad
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Dec 2009
Portland, OR
Posts: 98

I'm making this today...with a few changes.
I don't like the Nottingham yeast, so I'm using some WYEAST (1 pack Brit Ale and 1 pack Brit Ale II)
And I'm only going to let the oak soak for 2 weeks(ish)
Thanks for the recipe
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Remember When Crap was a Bad Word Imperial Coffee Oatmeal Chocolate Stout
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Breakfast in a Bottle
Conditioning:
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2. Dice Ale

 
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