Paul’s Bourbon Porter

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Paul’s Bourbon Porter


6 lb. Extra-Light malt syrup1 lb. Wheat DME
1 lb.60 L Crystal malt12 oz. Chocolate malt
3 oz. Peated malt3 oz. Black malt
1 lb. Dark Brown Sugar1 packet of Safale S-04 dry yeast

1 oz. Chinook Hop pellets1 oz.Kent Goldings hop pellets
1 oz. Fuggles hop pellets

16 oz. Bourbon1 oz. Light toast oak chips

•Crush and Steep the grains in 1 – 1½ gallons of water (150˚F) for 30-35 minutes
•To your brew pot add the following:
The liquid from the steeped grains
Approximately 1 gallon of water
1 b. Dark Brown Sugar
6 lb. Extra-Light malt syrup
1 lb. Wheat DME

•Bring all of the above to a boil and then add:
1 oz. Chinook Hop pellets (bittering hops)

Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!

•Continue to boil for 45 minutes and then add:
1 oz.Kent Goldings hop pellets (Flavor hops)

•Boil for an additional 10 minutes and then add:
1 oz. Fuggles hop pellets (Aroma Hops)

•Boil for an additional 5 minutes and then remove the pot from the stove.
•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your Safale S-04 dry yeast.
•Ferment in the primary for 1 week or until the fermentation slows.
•Soak 1 oz. Light toast oak chips in 16 oz. of bourbon for 4 days in separate container. A pint glass will work and this can be done while the primary is fermenting..
•Add the oak/bourbon mixture from the separate container to a secondary fermentor. Transfer beer from the primary to the secondary for 1 to 2 weeks.
•Bottle using ¾ cup priming sugar (corn sugar)