Bourbon Barrel Porter (Northern Brewer)
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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12-B Porter, Robust Porter
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Min OG:
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1.048
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Max OG:
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1.065
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|
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Min IBU:
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25
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Max IBU:
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60
|
|
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Min Clr:
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22
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Max Clr:
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42
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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16.50
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|
|
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Anticipated OG:
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1.093
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Plato:
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22.14
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Anticipated SRM:
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48.9
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|
|
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Anticipated IBU:
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57.5
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|
|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.079
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SG
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19.04 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
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78.8
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13.00 lbs.
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Maris Otter
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England
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1.038
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4
|
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6.1
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1.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
|
|
6.1
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1.00 lbs.
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Chocolate Malt
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Great Britain
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1.034
|
475
|
|
3.0
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0.50 lbs.
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Black Malt
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Great Britain
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1.027
|
550
|
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6.1
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1.00 lbs.
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Smoked(Bamberg)
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Germany
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1.037
|
9
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.00 oz.
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Chinook
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Pellet
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12.10
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49.1
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60 min
|
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1.00 oz.
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Goldings - E.K.
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Pellet
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4.75
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5.1
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15 min
|
|
1.00 oz.
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Fuggle
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Pellet
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4.75
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3.2
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5 min
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Amount
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Name
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Type
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Time
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2.00 Oz
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Oak
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Other
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7 Days(fermenter)
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16.00 Oz
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Bourbon
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Other
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7 Days(fermenter)
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WYeast 1728 Scotish Ale
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Mash Name:
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|
|
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Total Grain Lbs:
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16.50
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|
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Total Water Qts:
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16.50
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Before Additional Infusions
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|
Total Water Gal:
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4.13
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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|
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Grain Temp:
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80.00 F
|
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
|
|
Total Water Qts:
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0.00
|
After Additional Infusions
|
|
Total Water Gal:
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0.00
|
After Additional Infusions
|
|
Total Mash Volume Gal:
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0.00
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After Additional Infusions
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All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Add Oak and Bourbon to the Secondary
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Generated with ProMash Brewing Software |