Vanilla Bourbon Barrel Robust Porter
did this as a 5 gallon batch, adjusted and adapted to 11 gallons
all feedback is appreciated.
I would add another # of coffee malt, but LHMS doesnt carry it. Compensated with an extra 8oz of chocolate malt
wyeast 1335 British Ale II
SRM: 33.8 SRM
SRM RANGE: 22.0-35.0
IBU: 23.6 IBUs
Tinseth IBU RANGE: 25.0-50.0 IBUs
OG: 1.085 SG
OG RANGE: 1.048-1.065 SG
FG: 1.019 SG
FG RANGE: 1.012-1.016 SG
BU:GU: 0.279
Calories: 151.6 kcal/12oz Est
ABV: 8.7 %
EE%: 72.00 %
Batch: 11.00 gal
Boil: 13.25 gal
BT: 60 Mins
Amt Name Type # %/IBU
28 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.7 %
3 lbs Munich Malt - 20L (20.0 SRM) Grain 2 8.2 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.7 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3 2.7 %
1 lbs coffee Malt (150.0 SRM) Grain 7 2.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 2.7 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 8 1.4 %
Total Grain Weight: 36 lbs 8.0 oz
Total Hops: 4.00 oz oz.
---MASH PROCESS------
MAsh @ 150F for 60m
batch sparge
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.077 SG
Est OG: 1.085
SG Amt Name Type # %/IBU
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 9 18.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 2.5 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 11 2.5 IBUs
soak 1.5 oz american oak chips in 3 oz vodka for one day. discard vodka.
soak oak chips in 4 oz homemade makers mark vanilla extract for one week.
add at the end of primary for 3-4 days.
did this as a 5 gallon batch, adjusted and adapted to 11 gallons
all feedback is appreciated.
I would add another # of coffee malt, but LHMS doesnt carry it. Compensated with an extra 8oz of chocolate malt
wyeast 1335 British Ale II
SRM: 33.8 SRM
SRM RANGE: 22.0-35.0
IBU: 23.6 IBUs
Tinseth IBU RANGE: 25.0-50.0 IBUs
OG: 1.085 SG
OG RANGE: 1.048-1.065 SG
FG: 1.019 SG
FG RANGE: 1.012-1.016 SG
BU:GU: 0.279
Calories: 151.6 kcal/12oz Est
ABV: 8.7 %
EE%: 72.00 %
Batch: 11.00 gal
Boil: 13.25 gal
BT: 60 Mins
Amt Name Type # %/IBU
28 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.7 %
3 lbs Munich Malt - 20L (20.0 SRM) Grain 2 8.2 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.7 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3 2.7 %
1 lbs coffee Malt (150.0 SRM) Grain 7 2.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 2.7 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 8 1.4 %
Total Grain Weight: 36 lbs 8.0 oz
Total Hops: 4.00 oz oz.
---MASH PROCESS------
MAsh @ 150F for 60m
batch sparge
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.077 SG
Est OG: 1.085
SG Amt Name Type # %/IBU
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 9 18.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 2.5 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 11 2.5 IBUs
soak 1.5 oz american oak chips in 3 oz vodka for one day. discard vodka.
soak oak chips in 4 oz homemade makers mark vanilla extract for one week.
add at the end of primary for 3-4 days.