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Bourbon County Stout

392 calories 43.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 120 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 93%
Calories: 392 calories (Per 12oz)
Carbs: 43.4 g (Per 12oz)
Created: Friday December 21st 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 67.3%
3 lb Munich Dark 20L3 lb Munich Dark 20L 34 20 11.2%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 3.7%
1 lb American - Chocolate1 lb Chocolate 29 350 3.7%
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 0.9%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 11.2%
26.75 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 51.86 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 7.98 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 5.16 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz bourbon oak chips Flavor Secondary 150 days
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 483 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3 oz       CO2 Level: 2.1 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal Strike 168 °F 160 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 7.9 31.6  
Mash volume with grains 9.8 39.2  
Grain absorption losses -2.97 -11.9  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 3.57 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.15 g | 36.6 qt) 8.25 33  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 11.47 45.9
Equipment Profile Used: System Default
 
Notes

Future go with Crystal 60 6/9/21

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  • Last Updated: 2021-06-10 10:10 UTC