Vanilla Bourbon Peach stout - Beer Recipe - Brewer's Friend

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Vanilla Bourbon Peach stout

138 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday March 22nd 2021
1.042
1.011
4.0%
40.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 lb Liquid Malt Extract - Amber3.8 lb Liquid Malt Extract - Amber 35 10 53.5%
0.70 lb American - Chocolate0.7 lb Chocolate 29 350 9.9%
1.20 lb American - Caramel / Crystal 60L1.2 lb Caramel / Crystal 60L 34 60 16.9%
1 lb American - Victory1 lb Victory 34 28 14.1%
0.40 lb American - Midnight Wheat Malt0.4 lb Midnight Wheat Malt 33 550 5.6%
7.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 37.84 66.7%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 3.07 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
120 ml bourbon Flavor Secondary 14 days
4 oz bourbon chips Flavor Secondary 14 days
4 each Vanilla Bean Flavor Secondary 14 days
120 ml peach puree Flavor Secondary 14 days
2 oz Vanilla extract Flavor Secondary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.45 g | 17.8 qt) 3.34 13.4  
Mash volume with grains (equipment estimates 4.72 g | 18.9 qt) 3.6 14.4  
Grain absorption losses -0.41 -1.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.32 1.3  
Pre boil volume (equipment estimates 4.11 g | 16.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 2.5 10  
Top off amount 2.5 10  
Volume into fermentor 5 20  
Total: 3.34 13.4
Equipment Profile Used: System Default
"Vanilla Bourbon Peach stout" Dry Stout beer recipe by Sam Siepert. BIAB, ABV 4%, IBU 40.91, SRM 40, Fermentables: (Liquid Malt Extract - Amber, Chocolate, Caramel / Crystal 60L, Victory, Midnight Wheat Malt) Hops: (Willamette) Other: (bourbon, bourbon chips, Vanilla Bean, peach puree, Vanilla extract)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-23 14:56 UTC