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SCBS

Method: All Grain
Style: Imperial Stout
Boil Time: 240 min
Batch Size: 9.75 gallons (fermentor volume)
Pre Boil Size: 15.75 gallons
Post Boil Size: 9.8 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 406 calories (Per 12oz)
Carbs: 41 g (Per 12oz)

Created: Thursday January 31st 2019

Original Gravity:

1.121

Final Gravity:

1.030

ABV (alternate):

13.6%

IBU (tinseth):

59.6

EBC (ebcmorey):

98.5

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
35.58 lb	US - Pale 2-Row35.58 lb Pale 2-Row	37	3.31	64%
11.22 lb	Munich - Light 10L11.22 lb Munich - Light 10L	33	25.19	20.2%
2.43 lb	American - Caramel / Crystal 60L2.43 lb Caramel / Crystal 60L	34	158.62	4.4%
2.43 lb	American - Chocolate2.43 lb Chocolate	29	932.5	4.4%
2.43 lb	American - Roasted Barley2.43 lb Roasted Barley	33	799.07	4.4%
1.47 lb	United Kingdom - Black Patent1.47 lb Black Patent	27	1399.5	2.6%
55.56 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.17 oz	Magnum2.17 oz Magnum Hops	Pellet	15	Boil	60 min	50.66	39.5%
1.66 oz	Willamette1.66 oz Willamette Hops	Pellet	4.5	Boil	30 min	8.94	30.2%
1.66 oz	Willamette1.66 oz Willamette Hops	Pellet	4.5	Boil	0 min		30.2%
5.49 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.17 oz	Magnum (Pellet)	50.66	39.5%
3.32 oz	Willamette (Pellet)	8.94	60.4%
5.49 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.33 tsp	Yeast nutrient		Other	Boil	15 min.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 1304 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 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

http://www.beeradvocate.com/community/threads/bourbon-county-brand-stout-clone-ag.352773/

Bourbon soaked oak spiral (4-8 oz bourbon, 6 inch American medium charred oak spiral, soaked for at least a month before adding, longer is better)

Mash at 155F for 60 min with 33qt (1.1:1 ratio, very thick mash)
Fly sparge with 5.5 gal at 168F (no mash-out, fly sparge with more if collecting second runnings)
Collect 7.5 gal first runnings (may collect second runnings for a second low ABV stout)
Check pre-boil gravity and calculate LME amount using online calculator (if target missed)
Boil for 4 hours (240 min) with hop and yeast nutrient additions (and LME if needed)
Cool to 66 and pitch yeast
Ferment low until primary fermentation completes, allow to rise for diacetyl rest
Transfer to secondary with bourbon and oak spiral
Age to flavor with oak spiral taking into consideration that the oak flavor will mellow with time.
Age without oak for spiral at least 6 months.
Keg or add dry yeast and bottle

2/8

Last Updated and Sharing

244

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Brews

Public: Yup, Shared
Last Updated: 2020-10-07 22:46 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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