I've got 2kg of whisky barrel oak cut into 1 inch cubes that'll be going into a brew in the near future. I spoke to a few mates and asked for advice regarding the base beer and a thick chewy porter was the preferred option......so here it is. Dark Knight Porter.
Plan for this one is to ferment it out over a week then transfer to secondary and add 500g of the oak chunks. I'll then sample every couple of days until it's got the flavour I want. Lastly it'll go into a cornie for a month or two.
I've heard that oak has a drying effect to the final product so I deliberately mashed high (68c) to pull out a lot of un-fermentables and also used a yeast that'll get it down to the desired 1020 and a 5.5% ABV finished beer.
The recipe's at the bottom and there's a few pics below.
Grain shot
Underletting
Mash done
Recirculating
Ghetto auto-sparge
First runnings
Spent grains
Boil on
Main addition
Chiller in
Cooling
YEAST!
All tucked up with last weeks Wit
Will post back when the oak goes in, etc.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dark Knight Porter
Brewer: Nate B
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 29.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.49 l
Estimated OG: 1.059 SG
Estimated Color: 67.8 EBC
Estimated IBU: 33.3 IBUs
Brewhouse Efficiency: 55.00 %
Est Mash Efficiency: 63.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.78 kg Pale Malt (2 Row) US (3.7 EBC) Grain 1 84.0 %
0.27 kg Vienna Malt (6.9 EBC) Grain 2 3.9 %
0.21 kg Black (Patent) Malt (985.0 EBC) Grain 3 3.0 %
0.21 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 4 3.0 %
0.21 kg Chocolate Malt (689.5 EBC) Grain 5 3.0 %
0.21 kg Roasted Barley (591.0 EBC) Grain 6 3.0 %
17.98 g Cascade [6.40 %] - Boil 60.0 min Hop 7 13.2 IBUs
17.98 g Northern Brewer [9.80 %] - Boil 60.0 min Hop 8 20.2 IBUs
14.98 g Cascade [6.40 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.1 pkg California Ale V (White Labs #WLP051) [3 Yeast 10 -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 6.88 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.94 l of water at 75.7 C 68.9 C 90 min
Sparge: Fly sparge with 25.26 l water at 75.6 C
Notes:
------
Add 1 tsp. Irish Moss during last 15 minutes of boil.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Plan for this one is to ferment it out over a week then transfer to secondary and add 500g of the oak chunks. I'll then sample every couple of days until it's got the flavour I want. Lastly it'll go into a cornie for a month or two.
I've heard that oak has a drying effect to the final product so I deliberately mashed high (68c) to pull out a lot of un-fermentables and also used a yeast that'll get it down to the desired 1020 and a 5.5% ABV finished beer.
The recipe's at the bottom and there's a few pics below.
Grain shot
Underletting
Mash done
Recirculating
Ghetto auto-sparge
First runnings
Spent grains
Boil on
Main addition
Chiller in
Cooling
YEAST!
All tucked up with last weeks Wit
Will post back when the oak goes in, etc.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dark Knight Porter
Brewer: Nate B
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 29.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.49 l
Estimated OG: 1.059 SG
Estimated Color: 67.8 EBC
Estimated IBU: 33.3 IBUs
Brewhouse Efficiency: 55.00 %
Est Mash Efficiency: 63.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.78 kg Pale Malt (2 Row) US (3.7 EBC) Grain 1 84.0 %
0.27 kg Vienna Malt (6.9 EBC) Grain 2 3.9 %
0.21 kg Black (Patent) Malt (985.0 EBC) Grain 3 3.0 %
0.21 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 4 3.0 %
0.21 kg Chocolate Malt (689.5 EBC) Grain 5 3.0 %
0.21 kg Roasted Barley (591.0 EBC) Grain 6 3.0 %
17.98 g Cascade [6.40 %] - Boil 60.0 min Hop 7 13.2 IBUs
17.98 g Northern Brewer [9.80 %] - Boil 60.0 min Hop 8 20.2 IBUs
14.98 g Cascade [6.40 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.1 pkg California Ale V (White Labs #WLP051) [3 Yeast 10 -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 6.88 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.94 l of water at 75.7 C 68.9 C 90 min
Sparge: Fly sparge with 25.26 l water at 75.6 C
Notes:
------
Add 1 tsp. Irish Moss during last 15 minutes of boil.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------