Bourbon Stout - Beer Recipe - Brewer's Friend

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Bourbon Stout

302 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James
Calories: 302 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Thursday August 1st 2019
1.091
1.019
10.3%
72.9
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Pilsen Malt 2-Row12 lb Pilsen Malt 2-Row 37 1.2 67.8%
2 lb Briess - DME Sparkling Amber2 lb DME Sparkling Amber 44.6 10 11.3%
1 lb Briess - Organic Caramel Malt - 120L1 lb Organic Caramel Malt - 120L 32.2 120 5.7%
0.75 lb Crisp Malting - Brown Malt0.75 lb Brown Malt 32.7 65 4.2%
0.50 lb Briess - DME Bavarian Wheat0.5 lb DME Bavarian Wheat - (late fermenter addition) 44.6 3 2.8%
0.50 lb White Sorghum Syrup - Gluten Free0.5 lb White Sorghum Syrup - Gluten Free 37 1.5 2.8%
0.50 lb Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt 33.6 350 2.8%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.4%
3 oz Briess - Midnight Wheat Malt3 oz Midnight Wheat Malt 25 550 1.1%
17.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Nugget1.5 oz Nugget Hops Pellet 15 First Wort 0 min 72.87 100%
1.50 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 650 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.3 oz       Temp: 51 °F       CO2 Level: 2.2 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
Strike water volume at mash thickness of 1.75 qt/lb 6.43 25.7  
Mash volume with grains 7.6 30.4  
Grain absorption losses -1.84 -7.3  
Remaining sparge water volume (equipment estimates 2.27 g | 9.1 qt) 2.97 11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.25 21  
Total: 9.39 37.6
Equipment Profile Used: System Default
 
Notes

.5 Wheat DME was used as the yeast starter

2 medium heavy oak spirals soaked in 8 oz bourbon

  • 10 days in secondary before priming to 2.3 volumes
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  • Public: Yup, Shared
  • Last Updated: 2020-02-02 16:06 UTC