Bourbon County Stout Beer Recipe | All Grain Imperial Stout by DanC | Brewer's Friend
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Bourbon County Stout

503 calories 90 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Keystone
Calories: 503 calories (Per 12oz)
Carbs: 90 g (Per 12oz)
Created: Friday November 23rd 2018
1.142
1.089
7.0%
44.4
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 69.8%
2.91 lb American - Munich - Light 10L2.91 lb Munich - Light 10L 33 10 12.7%
1.09 lb American - Dark Chocolate1.09 lb Dark Chocolate 29 420 4.8%
1.27 lb German - Carafa III1.27 lb Carafa III 32 535 5.5%
0.91 lb American - Chocolate0.91 lb Chocolate 29 350 4%
0.73 lb American - Caramel / Crystal 60L0.73 lb Caramel / Crystal 60L 34 60 3.2%
22.91 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.73 oz Magnum0.73 oz Magnum Hops Pellet 13.3 Boil 60 min 34.87 25.1%
1.45 oz Willamette1.45 oz Willamette Hops Pellet 4.5 Boil 10 min 8.5 49.8%
0.73 oz Willamette0.73 oz Willamette Hops Pellet 4.5 Boil 2 min 1 25.1%
2.91 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.73 each Whirfloc Fining Boil 15 min.
3 oz Oak Cubes Flavor Secondary 28 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 494 B cells required
- EC-1118
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 494 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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

This beer requires a secondary fermentation, and the addition of separate packet of yeast. When signs of fermentation have slowed, transfer into a clean and sanitized 5 gallon carboy, and add the packet of Lalvin EC-1118 by simply sprinking on top of the beer. (Make sure the packet of yeast has been allowed to come to room temperature before adding) On the same day you transfer the beer to secondary, place the oak cubes in a shallow Tupperware dish and cover with bourbon (I suggest using Heaven Hill “White Label”). The cubes will float at first, that is ok. Then place a lid on the container and keep at room temperature for 7 days. After 7-10 days, decant the bourbon off the cubes, and add the oak cubes to the carboy. Let the carboy sit for an additional 4 weeks. After 4 weeks, move the beer into a fresh and sanitized 5 gallon carboy. From here, I would recommend aging an additional 3-6 months at a minimum. When ready to bottle, you will need to add a fresh packet of Champagne yeast to the beer to ensure proper carbonation. I would also recommend using only 3/4 of the packet of priming sugar (3.5oz of sugar instead of 5oz)

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  • Public: Yup, Shared
  • Last Updated: 2019-05-28 14:04 UTC
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