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Bourbon County Stout Clone

432 calories 50.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 190 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 77% (brew house)
Hop Utilization: 86%
Calories: 432 calories (Per 12oz)
Carbs: 50.3 g (Per 12oz)
Created: Wednesday October 30th 2019
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House Imperial Stout

by ChicoBrewer

OG: 1.120 FG: 1.025 ABV: 12.5% IBU: 61

1.127
1.041
13.3%
51.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 66%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 11.7%
2.50 lb American - Chocolate2.5 lb Chocolate 29 350 9.7%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 4.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.9%
1 lb Belgian - De-Bittered Black1 lb De-Bittered Black 34 566 3.9%
25.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.80 oz Willamette3.8 oz Willamette Hops Pellet 5 Boil 60 min 47.14 79.2%
1 oz Willamette1 oz Willamette Hops Pellet 5 Boil 10 min 4.5 20.8%
4.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Oak Chips Charred Flavor Secondary 0 min.
8 oz Bourbon (Evan Williams) Flavor Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 769 B cells required
- Wyeast 1728 Scottish
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 769 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 2 5 60 30 95
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 90 min
Mashout Infusion -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.66 38.6  
Mash volume with grains 11.72 46.9  
Grain absorption losses -3.22 -12.9  
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.43 g | 41.7 qt) 10 40  
Boil off losses -4.75 -19  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 13.47 53.9
Equipment Profile Used: System Default
 
Notes

Don't add too much in the way of salts since the wort volume will be reduced to nearly half.

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  • Last Updated: 2019-10-31 13:46 UTC