Claire's Vanilla Bourbon Stout - Beer Recipe - Brewer's Friend

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Claire's Vanilla Bourbon Stout

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 75 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68.9% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Sunday May 30th 2021
1.050
1.010
5.4%
40.1
26.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 64.5%
0.50 kg German - Vienna0.5 kg Vienna 37 4 16.1%
0.25 kg United Kingdom - Brown0.25 kg Brown 32 65 8.1%
0.20 kg Finland - Chocolate Malt0.2 kg Chocolate Malt 31 338 6.5%
0.15 kg United Kingdom - Crystal 60L0.15 kg Crystal 60L 34 60 4.8%
3.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 75 min 33.7 66.7%
10 g Challenger10 g Challenger Hops Pellet 8.5 Boil 10 min 6.37 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
1 each Vanilla Bean Spice Primary 4 days
250 ml Bourbon Water Agt Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London - SW2 Streatham/Brixton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 4.7
Mash volume with grains 6.7
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 19.6 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.3 L) 15
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13
Going into fermentor 13
Total: 19  
Equipment Profile Used: System Default
 
Notes

15 weeks conditioning at 12C

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-30 12:15 UTC