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bourbon stout

163 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 55% (brew house)
Source: tadams
Calories: 163 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday December 2nd 2013
1.049
1.016
4.3%
45.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 75%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 5%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5%
1 lb American - Chocolate1 lb Chocolate 29 350 5%
1 lb American - Black Barley1 lb Black Barley 27 530 5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Chinook1.25 oz Chinook Hops Pellet 13 Boil 60 min 42.55 71.4%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 2.92 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz american oak(bourbon) Flavor Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Infusion -- 165 °F 60 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 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 6.07 g | 24.3 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.57 g | 38.3 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 12.75 51
Equipment Profile Used: System Default
 
Notes

Soaked oak chips in Jim Beam Bourbon for 2 weeks. Let oak chips sit in secondary for 4 weeks.

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  • Last Updated: 2015-04-02 23:49 UTC