Bourbon Vanilla Stout - Beer Recipe - Brewer's Friend

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Bourbon Vanilla Stout

145 calories 15.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday January 29th 2017
1.044
1.012
4.2%
26.3
44.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 13.2%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 43.4%
3.30 lb Special Dark Liquid Extract- Briess3.3 lb Special Dark Liquid Extract- Briess - (late boil kettle addition) 35 90 43.4%
7.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 30 min 20.86 50%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 5 min 5.41 50%
2 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Temperature -- 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.83 g | 27.3 qt) 3.26 13  
Mash volume with grains (equipment estimates 6.83 g | 27.3 qt) 3.6 14.4  
Grain absorption losses (steeping) -0.54 -2.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.26 13
Equipment Profile Used: System Default
 
Notes

Pitched yeast at 79 degrees. Storing at 68. Used 2nd Gen Windsor.

2 weeks in Primary. Secondary to Bourbon barrel and add vanilla beans that were soaked in bourbon for 5-7 days at the same time. Check flavor after 7 to 10 days in barrel.

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  • Last Updated: 2017-01-30 03:17 UTC