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Vanilla bourbon stout

330 calories 28.4 g 0.33 L
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 12.21 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 330 calories (Per 0.33L)
Carbs: 28.4 g (Per 0.33L)
Created: Saturday March 23rd 2024
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OG: 1.118 FG: 1.039 ABV: 10.4% IBU: 72

1.107
1.019
11.5%
74.2
72.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.80 kg The Swaen - Dutch Pale Ale2.8 kg Dutch Pale Ale 37.3 3.18 53.3%
0.75 kg The Swaen - Munich Light0.75 kg Munich Light 35.3 5.5 14.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.5%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 5.7%
0.20 kg The Swaen - BlackSwaen Barley0.2 kg BlackSwaen Barley 33 400 3.8%
0.20 kg Dingemans - Cara 120 MD0.2 kg Cara 120 MD 34 120 3.8%
0.20 kg Dingemans - Mroost 900 MD Chocolate Malt0.2 kg Mroost 900 MD Chocolate Malt 32 340 3.8%
0.15 kg Weyermann - Chocolate Rye0.15 kg Chocolate Rye 29.9 240 2.9%
0.15 kg Dingemans - Mroost 1400 MD (Debittered black malt)0.15 kg Mroost 1400 MD (Debittered black malt) 35 525 2.9%
5.25 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Northern Brewer30 g Northern Brewer Hops Pellet 8.6 Boil 90 min 55.63 71.4%
12 g Barth-Haas - Northern Brewer12 g Northern Brewer Hops Leaf/Whole 11 Boil 30 min 18.59 28.6%
42 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.41 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Groningen, the Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.75 L Strike 68 °C 67 °C 60 min
0.65 L Sparge 67 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 11 L) 2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.6 L) 12.2
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 9 L) 10
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 10 L) 9
Total: 18.4  
Equipment Profile Used: System Default
 
Notes

Dubbele maisch.
Basis mouten verdelen over beide maisch.
Havervlokken in eerste maisch.
Rijsthulzen gelijk verdelen over beide maisch.
Donkere mouten in de tweede maisch.

Maisch 1:
• Strikewater (excl mout) : 8,75
• Volume na maisch 1 : 6,5

Maisch 2:
• Strikewater (excl mout) : 6,5
• Spoelwater : 8,5
• Pre boil volume : 14,11

Elke 20 minuten roeren tijdens 2e maisch.
Alleen bij tweede maal spoelen temperatuur verhogen naar 78 graden.

Kooktijd:120 minuten.
Toevoegen 450g-500g Muntons Dark poeder bij T-15 min.

Bakkersgist:
• Neem een zakje goedkope bakkersgist.
• Los circa 5 tot 10 gram op in een klein beetje water.
• Kook dit mengsel 10 minuten mee aan het einde van je 120-minuten kooksessie.

Gist:
2 zakjes US-05. Vooraf hydrateren.

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  • Last Updated: 2026-04-06 15:46 UTC