Goose Island Bourbon County Stout (MO & GP Base) - Beer Recipe - Brewer's Friend

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Goose Island Bourbon County Stout (MO & GP Base)

459 calories 41.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.137 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 459 calories (Per 12oz)
Carbs: 41.6 g (Per 12oz)
Created: Thursday February 13th 2020
1.137
1.028
14.2%
40.5
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Crisp Malting - Finest Maris Otter11.5 lb Finest Maris Otter 38 3 38.3%
7.50 lb United Kingdom - Golden Promise7.5 lb Golden Promise 37 3 25%
6 lb American - Munich - Light 10L6 lb Munich - Light 10L 33 10 20%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 4.2%
1.25 lb United Kingdom - Chocolate1.25 lb Chocolate 34 425 4.2%
1.25 lb United Kingdom - Pale Chocolate1.25 lb Pale Chocolate 33 207 4.2%
1.25 lb United Kingdom - Black Patent1.25 lb Black Patent 27 525 4.2%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.5 Boil 240 min 40.48 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 90 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 822 B cells required
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 822 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 152 °F 90 min
6 gal Batch Sparge -- 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 20.4 gal (81.6 qt). Suggest reducing initial strike volume to 9.6 gal (38.4 qt) and adding 8.4 gal (33.6 qt) sparge/top-off. 18 72  
Strike water volume (equipment estimates 15.54 g | 62.2 qt) 18 72  
Mash volume with grains (equipment estimates 17.94 g | 71.8 qt) 20.4 81.6  
Grain absorption losses -3.75 -15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.54 g | 46.2 qt) 14 56  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 18 72
Equipment Profile Used: System Default
 
Notes

5 pounds base malt more than original recipe.

Also split the base malt between 11.5 pounds of Maris Otter and 7.5 pounds of Golden Promise. This was the last of the Maris Otter bag I had bought in October.

Also did a 2 step 2 liter starter (4 liter) on the Imperial Darkness yeast.

Will add a 2 step 2 liter starter (4 liter) of the WLP099 (High Gravity) after 3 days of fermenting.


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  • Last Updated: 2020-02-19 14:27 UTC
  • Snapshot Created: 2020-02-13 17:15 UTC