Bourbon imperial stout - Beer Recipe - Brewer's Friend

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Bourbon imperial stout

402 calories 33.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Malty Pitch Brewing
Calories: 402 calories (Per 12oz)
Carbs: 33.2 g (Per 12oz)
Created: Sunday November 11th 2018
1.121
1.020
13.2%
68.9
44.9
5.5
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 American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 11.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 1.9%
4 oz American - Black Malt4 oz Black Malt 28 500 1%
1 lb American - Chocolate1 lb Chocolate 29 350 3.9%
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 54.97 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 8.46 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 5.46 28.6%
3.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
Champagne
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
7.42 gal Infusion -- 150 °F 75 min
4.27 gal Sparge -- 168 °F 15 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

Soak 2oz of medium roast oak chips in bourbon for the duration of the primary fermentation (2weeks) Transfer to secondary,add oak chips and champagne yeast. Allow to sit for an additional two weeks. Transfer to keg or bottles for conditioning.

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  • Last Updated: 2019-01-09 18:12 UTC