David Heaths Bourbon Stout - Beer Recipe - Brewer's Friend

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David Heaths Bourbon Stout

187 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 30 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Thursday October 7th 2021
1.061
1.013
6.2%
54.1
50.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.46 kg Muntons - Pale Ale Malt4.46 kg Pale Ale Malt 37 3.5 69.4%
395 g Castle Malting - Chateau Oat Malt395 g Chateau Oat Malt 36.1 2.4 6.1%
394 g Flaked Oats394 g Flaked Oats 33 2.2 6.1%
328 g Bairds - Roasted Barley328 g Roasted Barley 33 600 5.1%
262 g Weyermann - Carafa Special Type II262 g Carafa Special Type II 29.9 425 4.1%
197 g Weyermann - Carafa Special Type III197 g Carafa Special Type III 29.9 525 3.1%
197 g Bestmalz - BEST Wheat Malt197 g BEST Wheat Malt 37.7 2.2 3.1%
131 g Finland - Crystal Malt 150131 g Crystal Malt 150 35 57 2%
66 g Bestmalz - BEST Black Malt66 g BEST Black Malt 30 425 1%
6,430 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Warrior32 g Warrior Hops Pellet 16 Boil 30 min 48.88 65.3%
17 g East Kent Goldings17 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.24 34.7%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
131 g Maltodextrin Other Mash 10 min.
50 g oak chips Flavor Kegging 0 min.
11 g Chalk Water Agt Mash 1 hr.
0.10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
0.30 g Magnesium Chloride Water Agt Mash 1 hr.
0.40 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Stouts and Dark Ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
121 2.3 10.1 16.3 49 70.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.7 L Strike 67 °C 67 °C 60 min
Infusion 67 °C 76 °C 10 min
3 L Sparge 76 °C -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.3
Mash volume with grains 23.5
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 10.1 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.1 L) 22
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 19
Total: 29.3  
Equipment Profile Used: System Default
"David Heaths Bourbon Stout" American Porter beer recipe by ThomasH. All Grain, ABV 6.22%, IBU 54.12, SRM 50, Fermentables: (Pale Ale Malt, Chateau Oat Malt, Flaked Oats, Roasted Barley, Carafa Special Type II, Carafa Special Type III, BEST Wheat Malt, Crystal Malt 150, BEST Black Malt) Hops: (Warrior, East Kent Goldings) Other: (Maltodextrin, oak chips, Chalk, Calcium Chloride (anhydrous), Gypsum, Magnesium Chloride, Baking Soda)
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  • Last Updated: 2021-10-08 11:16 UTC