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SCBS

406 calories 41 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 240 min
Batch Size: 9.75 gallons (fermentor volume)
Pre Boil Size: 15.75 gallons
Post Boil Size: 9.8 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 406 calories (Per 12oz)
Carbs: 41 g (Per 12oz)
Created: Thursday January 31st 2019
1.121
1.030
13.6%
59.6
98.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
35.58 lb US - Pale 2-Row35.58 lb Pale 2-Row 37 3.31 64%
11.22 lb Munich - Light 10L11.22 lb Munich - Light 10L 33 25.19 20.2%
2.43 lb American - Caramel / Crystal 60L2.43 lb Caramel / Crystal 60L 34 158.62 4.4%
2.43 lb American - Chocolate2.43 lb Chocolate 29 932.5 4.4%
2.43 lb American - Roasted Barley2.43 lb Roasted Barley 33 799.07 4.4%
1.47 lb United Kingdom - Black Patent1.47 lb Black Patent 27 1399.5 2.6%
55.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.17 oz Magnum2.17 oz Magnum Hops Pellet 15 Boil 60 min 50.66 39.5%
1.66 oz Willamette1.66 oz Willamette Hops Pellet 4.5 Boil 30 min 8.94 30.2%
1.66 oz Willamette1.66 oz Willamette Hops Pellet 4.5 Boil 0 min 30.2%
5.49 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1304 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.96 gal (63.82 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.96 gal (15.82 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.72 gal (78.9 qt). Suggest reducing strike water volume to 7.56 gal (30.22 qt) and adding 7.72 gal (30.9 qt) sparge/top-off. 15.28 61.1  
Strike water volume at mash thickness of 1.1 qt/lb 15.28 61.1  
Mash volume with grains 19.72 78.9  
Grain absorption losses -6.95 -27.8  
Remaining sparge water volume (equipment estimates 7.87 g | 31.5 qt) 7.67 30.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.96 g | 63.8 qt) 15.75 63  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 9.75 g | 39 qt) 9.8 39.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 9.8 g | 39.2 qt) 9.75 39  
Total: 22.95 91.8
Equipment Profile Used: System Default
 
Notes

http://www.beeradvocate.com/community/threads/bourbon-county-brand-stout-clone-ag.352773/

Bourbon soaked oak spiral (4-8 oz bourbon, 6 inch American medium charred oak spiral, soaked for at least a month before adding, longer is better)

Mash at 155F for 60 min with 33qt (1.1:1 ratio, very thick mash)
Fly sparge with 5.5 gal at 168F (no mash-out, fly sparge with more if collecting second runnings)
Collect 7.5 gal first runnings (may collect second runnings for a second low ABV stout)
Check pre-boil gravity and calculate LME amount using online calculator (if target missed)
Boil for 4 hours (240 min) with hop and yeast nutrient additions (and LME if needed)
Cool to 66 and pitch yeast
Ferment low until primary fermentation completes, allow to rise for diacetyl rest
Transfer to secondary with bourbon and oak spiral
Age to flavor with oak spiral taking into consideration that the oak flavor will mellow with time.
Age without oak for spiral at least 6 months.
Keg or add dry yeast and bottle

2/8


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  • Last Updated: 2020-10-07 22:46 UTC