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Written by Thomas Bardenwerper   
Thursday, 11 March 2010 23:24

Crème Brule Bourbon Porter
All Grain Recipe by Jeff and Diana Kane


Brewer: Jeff Kane

Asst Brewer: Diana Kane

Style: Specialty Beer

TYPE: All Grain

Taste: (35.0)

Recipe Specifications

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Batch Size: 13.00 gal

Boil Size: 14.88 gal

Estimated OG: 1.070 SG

Estimated Color: 29.4 SRM

Estimated IBU: 17.1 IBU

Brewhouse Efficiency: 73.00 %

Boil Time: 60 Minutes

Ingredients:

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Amount Item Type % or IBU

25.00 lb Pale Malt 70% 6 row 30% 2 row (2.2 SRM) Grain 71.43 %

3.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 8.57 %

2.00 lb Chocolate (Briess) (350.0 SRM) Grain 5.71 %

1.00 lb Barley, Flaked (Briess) (1.7 SRM) Grain 2.86 %

1.00 lb Brown Malt (65.0 SRM) Grain 2.86 %

1.00 lb Oats, Flaked (Briess) (1.4 SRM) Grain 2.86 %

2.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.0 IBU

1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.2 IBU

1.00 tsp Irish Moss (Boil 10.0 min) Misc

2.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.71 %

14.00 gal Milwaukee, WI Water

1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale

Mash Schedule: Temperature Mash, 1 Step, Medium Body

Total Grain Weight: 33.00 lb

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Temperature Mash, 1 Step, Medium Body

Step Time Name Description Step Temp

60 min Saccharification Add 10.31 gal of water at 167.3 F 154.0 F

10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Notes:

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Add 6 vanilla beans to the secondary.

Add 300 ml of Old Grand Dad to Secondary.

Add very small handfull of oak chips to secondary?