Bourbon Barrel Oak Aged Porter
Silver Medal Club Only Competitions May 2011 Category 22
Recipe by: Steve Oven of New York City Homebrewers Guild
All Grain Recipe 5 Gallons
Statistics
Original Specific Gravity: 1.068
Final Specific Gravity: Unknown
Boil Time: 60 minutes
Ingredients
| 12 lbs | English Marris Otter |
| 1 lb | Weyermann Pale Wheat |
| 1 lb | Simpson Chocolate |
| 0.5 lbs | Simpson Black Malt |
| 0.5 lbs | Simpson Dark Crystal |
|
1 oz |
Chinook (60 mins) |
|
0.5 oz |
East Kent Goldings (15 mins) |
|
0.5 oz |
East Kent Goldings (5 mins) |
| * 1 starter |
Wyeast Scottish Ale |
|
American Oak Chips Medium Toast |
|
|
Makers Mark Whiskey |
* Or visit the Homebrewopedia to learn how to make your own yeast starter.
Directions
Mash at 152F for 60 minutes, mashout at 170F for 10 minutes. Irish moss and brewers choice yeast nutrients used in boil. Fermented for 14 days at 68F, racked and fermented another 28 days at 68F. Oak chips and makers mark whiskey added to secondary. Primed with 1 cup corn sugar and bottle conditioned.