Goose island county bourbon stout clone - Beer Recipe - Brewer's Friend

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Goose island county bourbon stout clone

416 calories 34.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 416 calories (Per 12oz)
Carbs: 34.5 g (Per 12oz)
Created: Monday January 4th 2016
1.125
1.021
13.7%
66.8
43.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 69.9%
3 lb United Kingdom - Munich3 lb Munich 37 6 11.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.9%
1 lb American - Chocolate1 lb Chocolate 29 350 3.9%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 1.9%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 7.8%
25.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Nugget1.5 oz Nugget Hops Pellet 14 Boil 90 min 53.33 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 8.21 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 5.3 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each yeast nutrient Other Boil 10 min.
1 each whilflock Other Boil 10 min.
2 lb malt extract Other Boil 2 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 606 B cells required
x2
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 606 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Sparge -- 150 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.42 29.7  
Mash volume with grains 9.32 37.3  
Grain absorption losses -2.97 -11.9  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 3.14 12.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 8.63 g | 34.5 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.56 42.3
Equipment Profile Used: System Default
 
Notes

2 packages of Safale American (US-05) Dry Yeast

Mash Schedule:
• Saccharification Rest: 150°F for 75 minutes
• Do not mash out (chances are, you won’t have much space to work with).
• NOTE: This is a lot of malt for a 10 gallon mash/lauter tun. Don’t worry about hitting volume of strike water. Add as much water as your mash tun will hold while still being able to close your lid. If you miss your preboil gravity, compensate by adding more light dry malt extract.

Sparge with 170°F water to achieve a preboil volume of 7.5 gallons.
Boil:
Follow the hop/fining schedule outlined above for a 120-minute boil. Add the light malt extract before you start the boil. Be extra careful for the hot break. There are a lot of sugars in the wort and will try to boil over. Once the hot break subsides, start your boil counter for 120 minutes.
Cool wort down to 70 degrees. While wort is cooling, rehydrate dry yeast. Once you have reached 70 degrees either aerate or oxygenate your wort. Pitch the rehydrated yeast.
Ferment at 65-67° for 21-28 days.
After sampling, transfer the beer to the barrel of your choosing.
Let sit in the barrel for a minimum of 6 months. Do periodic sampling to check how the flavor develops over time. You may need to purge oxygen from the barrel with a couple quick bursts of CO2. Once the desired level of wood/spirit flavor is achieved, siphon the beer into kegs and enjoy!

Primary fermenter 21 days 65-67°
Secondary 14 days with oak chips 65-67°
Transfer to glass carboy with oak cylinders, age for 3-6 months at 55 degrees. Taste after 3 months.

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  • Last Updated: 2016-01-04 04:18 UTC