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Bourbon imperial stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Malty Pitch Brewing
Calories: 404 calories (Per 12oz)
Carbs: 41.6 g (Per 12oz)

Created: Friday November 9th 2018

Original Gravity:

1.120

Final Gravity:

1.031

ABV (standard):

11.7%

IBU (tinseth):

59.0

SRM (morey):

40.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	American - Pale 2-Row18 lb Pale 2-Row	37	1.8	70.2%
3 lb	American - Munich - Dark 20L3 lb Munich - Dark 20L	33	20	11.7%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	3.9%
6 oz	American - Roasted Barley6 oz Roasted Barley	33	300	1.5%
4 oz	American - Black Malt4 oz Black Malt	28	500	1%
1 lb	American - Chocolate1 lb Chocolate	29	350	3.9%
2 lb	Dry Malt Extract - Light2 lb Dry Malt Extract - Light	42	4	7.8%
25.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Nugget1.5 oz Nugget Hops	Pellet	14	Boil	90 min	47.09	42.9%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	30 min	7.25	28.6%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	15 min	4.68	28.6%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Nugget (Pellet)	47.09	42.9%
2 oz	Willamette (Pellet)	11.93	57.2%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.6 gal	Infusion	--	152 °F	60 min
4.1 gal	Sparge	--	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 223 B cells required

- Champagne

Amount:	1 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 223 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^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Soak 2oz of medium roast oak chips in bourbon for the duration of the primary fermentation (2weeks) Transfer to secondary,add oak chips and champagne yeast. Allow to sit for an additional two weeks. Transfer to keg or bottles for conditioning.

Last Updated and Sharing

411

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Brews

Public: Yup, Shared
Last Updated: 2019-11-21 20:47 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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