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Sir Bourbon

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 353 calories (Per 330ml)
Carbs: 41.2 g (Per 330ml)

Created: Friday April 16th 2021

Original Gravity:

1.112

Final Gravity:

1.036

ABV (standard):

9.9%

IBU (tinseth):

45.9

SRM (morey):

41.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Finland - Pale Ale Malt3.5 kg Pale Ale Malt	36	2	58.3%
0.40 kg	Munich0.4 kg Munich	37	6	6.7%
0.20 kg	Finland - Chocolate Malt0.2 kg Chocolate Malt	31	338	3.3%
0.10 kg	Viking - Roasted Barley0.1 kg Roasted Barley	32.7	340	1.7%
0.40 kg	Briess - Caramel Malt - 60L0.4 kg Caramel Malt - 60L	35.4	60	6.7%
0.10 kg	United Kingdom - Black Patent0.1 kg Black Patent	27	525	1.7%
0.40 kg	Flaked Oats0.4 kg Flaked Oats	33	2.2	6.7%
0.40 kg	Brown Sugar0.4 kg Brown Sugar - (late boil kettle addition)	45	15	6.7%
0.50 kg	Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	8.3%
6 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Nugget15 g Nugget Hops	Pellet	14	Boil	60 min	36.57	42.9%
10 g	Willamette10 g Willamette Hops	Pellet	4.5	Boil	25 min	5.45	28.6%
10 g	Willamette10 g Willamette Hops	Pellet	4.5	Boil	15 min	3.89	28.6%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Nugget (Pellet) 15 g Nugget (Pellet) Hops	36.57	42.9%
20 g	Willamette (Pellet) 20 g Willamette (Pellet) Hops	9.34	57.2%
35 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Sparge	66 °C	67 °C	90 min
5 L	Fly Sparge	76 °C	76 °C	20 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 66 °C

Other Ingredients

Amount	Name	Type	Use	Time
200 g	Coffee	Flavor	Primary	14 days
50 g	Oak chips	Water Agt	Primary	7 days
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	2 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	19.5 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 428 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Add 200cl boiled, chilled, strong coffee to fermentor

Add oak bourbon-soaked flakes to fermentor (two weeks).
Add remaining bourbon (70 cl minus the bourbon in flakes) to fermentor

If fg too low, add lactose ( to reach fg= 1020-1030)

Last Updated and Sharing

170

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Brews

Public: Yup, Shared
Last Updated: 2022-02-26 15:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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