Inside-Out Bourbon Barrel PorterBatch Size:45 gal.
Brewed By: Fox Island BrewingEfficiency:70%
Mash
Malt NameWt. (lbs.)% of Mash
Pale Malt 2-Row (Briess)7066.7
Chocolate2019.0
Crystal (120L)54.8
Black Patent2.52.4
Crystal (40L)2.52.4
Cane Sugar54.8
Total Weight105.00
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
167.9F30.2 gal.36.8 gal.170F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Hallertauer - Whole4.5106019.8
Hallertauer - Whole4.55307.6
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
57 SRM1.0575.775.41.01
FGIBUCaloriesTarget BV
1.01427.4251
(per 16 oz. Pint)
1.28
Target Beer Style Info. & Typical Ingredients
PORTER
Robust Porter

SG Range: 1.048 to 1.065
FG Range: 1.012 to 1.016
IBU Range: 25 to 50
SRM Range: 22 to 35
May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: Wyeast 1728 Scotish Ale
Fermentaion Temp: 68F
After primary fermentation the yeast cake is dumped from the fermentor (or rack to secondary)and 10 lbs of Bourbon soaked, Bourbon Barrel chunks are added along with 20 oz of vanilla extract. Let the batch condition for 6-12 weeks