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Bourbon Stout

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matthew K Hoddy
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Sunday July 23rd 2017
1.064
1.012
6.8%
35.8
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Canadian - Pale 2-Row4 lb Pale 2-Row 36 1.75 76.9%
0.40 lb Flaked Barley0.4 lb Flaked Barley 32 2.2 7.7%
0.20 lb American - Chocolate0.2 lb Chocolate 29 350 3.8%
0.20 lb German - Carafa III0.2 lb Carafa III 32 535 3.8%
0.40 lb Flaked Oats0.4 lb Flaked Oats 33 2.2 7.7%
5.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Boil 60 min 23.92 50%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Boil 15 min 11.87 50%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.95 7.8  
Mash volume with grains 2.37 9.5  
Grain absorption losses -0.65 -2.6  
Remaining sparge water volume (equipment estimates 2.47 g | 9.9 qt) 1.45 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.4 13.6
Equipment Profile Used: System Default
 
Notes

After fermentation: Transfer onto bourbon soaked oak cubes in a wide mouth carboy. Age for several months.

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  • Last Updated: 2017-09-11 22:43 UTC