ABOSMOCS Short Mountain Organic Bourbon Barrel Chocolate - Beer Recipe - Brewer's Friend

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ABOSMOCS Short Mountain Organic Bourbon Barrel Chocolate

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 62 gallons (fermentor volume)
Pre Boil Size: 64.35 gallons
Post Boil Size: 62.85 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ABEONE
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday November 6th 2020
1.054
1.016
5.0%
15.5
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Briess - Organic Brewers Malt50 lb Organic Brewers Malt 37 1.8 40.4%
15 lb Crisp Malting - Gleneagles Premium Peated Malt15 lb Gleneagles Premium Peated Malt 37.5 3 12.1%
25 lb United Kingdom - Golden Promise25 lb Golden Promise 37 3 20.2%
10 lb Bestmalz - BEST Chocolate10 lb BEST Chocolate 34.5 337.82 8.1%
2.80 lb American - Caramel / Crystal 20L2.8 lb Caramel / Crystal 20L 35 20 2.3%
3.50 lb American - Caramel / Crystal 60L3.5 lb Caramel / Crystal 60L 34 60 2.8%
1.40 lb United Kingdom - Extra Dark Crystal 120L1.4 lb Extra Dark Crystal 120L 33 120 1.1%
7 lb United Kingdom - Pale Chocolate7 lb Pale Chocolate 33 207 5.7%
9 lb American - Carapils (Dextrine Malt)9 lb Carapils (Dextrine Malt) 33 1.8 7.3%
123.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz East Kent Goldings9 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.44 56.3%
7 oz East Kent Goldings7 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.08 43.8%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Vanilla Bean Spice Secondary 0 min.
32 oz CACAO NIBS Water Agt Secondary 0 min.
24 oz Cacao paste Spice Secondary 0 min.
 
Yeast
White Labs - Yorkshire Square Ale Yeast WLP037
Amount:
1 Liters
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 2347 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Reverse Osmosis with 86.8g Gypsum and 50g Calcium Carbonate added.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.1 gal Strike 168 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 64.85 gal (259.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 52.85 gal (211.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 56.28 gal (225.13 qt). Suggest reducing strike water volume to 2.1 gal (8.42 qt) and adding 44.28 gal (177.13 qt) sparge/top-off. 46.39 185.6  
Strike water volume at mash thickness of 1.5 qt/lb 46.39 185.6  
Mash volume with grains 56.28 225.1  
Grain absorption losses -15.46 -61.9  
Remaining sparge water volume (equipment estimates 34.18 g | 136.7 qt) 33.68 134.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 64.85 g | 259.4 qt) 64.35 257.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume (equipment estimates 62 g | 248 qt) 62.85 251.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 62.85 g | 251.4 qt) 62 248  
Total: 80.06 320.3
Equipment Profile Used: System Default
 
Notes

Bulk fermented in a Short Mountain Organic Tennessee whiskey barrel (Green Thumb, barrel #82) (recipe and treatment qualifies as bourbon, 5year - 53 gallon, but also TN whiskey), with additional ferments in plastic for barrel top up.
Vanilla and cacao soaked with same liquor from the barrel and added at secondary.
Goal is an Samuel Smith Organic Chocolate stout-esque beer, lower alc at 5% or so, very rich chocolate and medium full body with lower residual sweetness, with fine bourbon and barrel notes blended. Likely to be tasted after 4-6 months with corny kegs pulled when taste is right. Possibly 12-24 months.
Additional option is to pull several kegs and add another beer at that time.
Currently expecting to plan an bitter or mild or maybe a brown ale as the next beer to have chocolate stout and barrel notes to a smaller beer.

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  • Last Updated: 2020-11-22 19:24 UTC