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Whiskey-Beech Stout

246 calories
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Roy B
Calories: 246 calories (Per 355mL)
Share: <EMBED>
Amount Fermentable PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 58.8%
1.2 kg American - Pilsner1.2 kg Pilsner 37 1.8 17.6%
0.6 kg American - Caramel / Crystal 120L0.6 kg Caramel / Crystal 120L 33 120 8.8%
0.6 kg German - Dark Munich0.6 kg Dark Munich 36 10 8.8%
0.4 kg American - Dark Chocolate0.4 kg Dark Chocolate 29 420 5.9%
6.8 kg Total      
Amount Variety Type AA Use Time IBU
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 60 min 10.85
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 30 min 8.34
Mash Guidelines
Amount Description Type Temp Time
20 LInfusion52 °C15 min
--Temperature63 °C40 min
--Temperature72 °C35 min
9.5 LSparge78 °C10 min
Starting Mash Thickness: 3.75 L/kg
Other Ingredients
Amount Name Type Use Time
15 g Orangepeel sweet Flavor Boil 30 min.
22 g Whiskey Drained Beech Flavor Secondary 7 days
10 g Orangepeel Sweet Flavor Secondary 0 min.
Attenuation (avg):
Optimum Temp:
18 - 25 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.78 43.1  
Strike water volume at mash thickness of 1.8 qt/lb 6.75 27  
Remaining sparge water volume 4.03 16.1  
Grain absorption losses -3.75 -15  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.78 27.1  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.28 21.1  
Total: 10.78 43.1
Put 25,5Liters of water in the kettle,

Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.

Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.

Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).

After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.

Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.

Now you should put the Beech chips in glass, add whisky untill its fully covered, and put it in a pan. heat up until it boils to avoid it getting infected. Put it in the glass again and keep it covered until further notice.

Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.

Now siphon your wort to the second keg/bucket. Add the beech chips that you soaked in Whisky during the fermentation (DONT ADD THE WHISKY ITSELF!). Let it rest for another week.

Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.

Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.


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Last Updated: 2019-02-17 14:14 UTC