Starry Knight Bourbon Stout - Beer Recipe - Brewer's Friend

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Starry Knight Bourbon Stout

504 calories 51.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.149 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: David
Calories: 504 calories (Per 12oz)
Carbs: 51.8 g (Per 12oz)
Created: Wednesday October 11th 2017
1.149
1.039
14.4%
456.9
30.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 79.4%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 2%
1.50 lb Belgian Candi Sugar - Clear/Blond (0L)1.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6%
3 lb American - Carapils (Dextrine Malt)3 lb Carapils (Dextrine Malt) 33 1.8 11.9%
0.20 lb American - Chocolate0.2 lb Chocolate 29 350 0.8%
25.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 oz Magnum18 oz Magnum Hops Pellet 15 Boil 60 min 421.1 43.9%
23 oz East Kent Goldings23 oz East Kent Goldings Hops Pellet 5 Boil 5 min 35.76 56.1%
41 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz bourbon 16oz/7gallons Flavor Bottling --
20 lb lactose Flavor Boil 2 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 90 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.75qt/lb), your strike volume will exceeds the total water needed for the recipe (8.09g). Reduce mash thickness to 1.36qt/lb or increase pre-boil volume to 7.28g.    
WARNING: Mash tun capacity exceeded. Volume required: 12.26 gal (49.06 qt). Suggest reducing initial water volume to 10.1 gal (40.42 qt) and adding 0.26 gal (1.06 qt) sparge/top-off. 10.37 41.5  
Strike water volume at mash thickness of 1.75 qt/lb 10.37 41.5  
Mash volume with grains 12.26 49.1  
Grain absorption losses -2.96 -11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.54 -6.2  
Post boil volume (equipment estimates 1.96 g | 7.9 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

Secondary fermentation on bourbon barrel chips. Sterilize chips by boiling first. Add 10 pounds of chips. Secondary ferm should sit on chips for at least three weeks. After 2nd ferm add 13.3 oz of bourbon/5gallons before bottling or kegging . Use what you prefer to drink.

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  • Last Updated: 2017-11-26 03:50 UTC