Claire's Vanilla Bourbon Stout

Method: All Grain
Style: Dry Stout
Boil Time: 75 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68.9% (brew house)
Calories: 152 calories (Per )
Carbs: 14.1 g (Per )

Created: Sunday May 30th 2021

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.4%

IBU (tinseth):

40.1

SRM (morey):

26.3

Mash pH

5.6

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	United Kingdom - Maris Otter Pale2 kg Maris Otter Pale	38	3.75	64.5%
0.50 kg	German - Vienna0.5 kg Vienna	37	4	16.1%
0.25 kg	United Kingdom - Brown0.25 kg Brown	32	65	8.1%
0.20 kg	Finland - Chocolate Malt0.2 kg Chocolate Malt	31	338	6.5%
0.15 kg	United Kingdom - Crystal 60L0.15 kg Crystal 60L	34	60	4.8%
3.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Northern Brewer20 g Northern Brewer Hops	Pellet	7.8	Boil	75 min	33.7	66.7%
10 g	Challenger10 g Challenger Hops	Pellet	8.5	Boil	10 min	6.37	33.3%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Northern Brewer (Pellet) 20 g Northern Brewer (Pellet) Hops	33.7	66.7%
10 g	Challenger (Pellet) 10 g Challenger (Pellet) Hops	6.37	33.3%
30 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Protafloc	Fining	Boil	15 min.
1 each	Vanilla Bean	Spice	Primary	4 days
250 ml	Bourbon	Water Agt	Bottling	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.65 Volumes

Target Water Profile

London - SW2 Streatham/Brixton

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

15 weeks conditioning at 12C

View Count: 1694
Brew Count: 1
Last Updated: 2021-05-30 12:15 UTC

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