Sir Bourbon - Beer Recipe - Brewer's Friend

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Sir Bourbon

353 calories 41.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 353 calories (Per 330ml)
Carbs: 41.2 g (Per 330ml)
Created: Friday April 16th 2021
1.112
1.036
9.9%
45.9
41.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Finland - Pale Ale Malt3.5 kg Pale Ale Malt 36 2 58.3%
0.40 kg Munich0.4 kg Munich 37 6 6.7%
0.20 kg Finland - Chocolate Malt0.2 kg Chocolate Malt 31 338 3.3%
0.10 kg Viking - Roasted Barley0.1 kg Roasted Barley 32.7 340 1.7%
0.40 kg Briess - Caramel Malt - 60L0.4 kg Caramel Malt - 60L 35.4 60 6.7%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent 27 525 1.7%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 6.7%
0.40 kg Brown Sugar0.4 kg Brown Sugar - (late boil kettle addition) 45 15 6.7%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nugget15 g Nugget Hops Pellet 14 Boil 60 min 36.57 42.9%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 25 min 5.45 28.6%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 15 min 3.89 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Coffee Flavor Primary 14 days
50 g Oak chips Water Agt Primary 7 days
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19.5 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 428 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Sparge 66 °C 67 °C 90 min
5 L Fly Sparge 76 °C 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.7
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 14.7 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 18
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13
Going into fermentor 13
Total: 24  
Equipment Profile Used: System Default
 
Notes

Add 200cl boiled, chilled, strong coffee to fermentor

Add oak bourbon-soaked flakes to fermentor (two weeks).
Add remaining bourbon (70 cl minus the bourbon in flakes) to fermentor

If fg too low, add lactose ( to reach fg= 1020-1030)

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  • Last Updated: 2022-02-26 15:21 UTC