Brew it Bru - Bourbon Stout - Beer Recipe - Brewer's Friend

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Brew it Bru - Bourbon Stout

357 calories 33.3 g 0.440 L
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 9.8 liters (fermentor volume)
Pre Boil Size: 12.9 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 357 calories (Per 0.440L)
Carbs: 33.3 g (Per 0.440L)
Created: Wednesday November 3rd 2021
1.087
1.018
9.2%
44.8
98.5
n/a
372.35
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.74 kg Weyermann - Pale Ale2.74 kg Pale Ale R 37.50 / kg
R 102.75 		39 4.64 68%
490 g Simpsons - Golden Naked Oats490 g Golden Naked Oats R 60.00 / kg
R 29.40 		27 17.18 12.2%
202 g Simpsons - Roasted Barley202 g Roasted Barley R 50.00 / kg
R 10.10 		28.52 1599.64 5%
160 g Weyermann - Carafa Special Type II160 g Carafa Special Type II R 60.00 / kg
R 9.60 		29.9 1132.64 4%
120 g Weyermann - Carafa Special Type III120 g Carafa Special Type III R 55.00 / kg
R 6.60 		29.9 1399.5 3%
120 g Simpsons - Wheat Malt120 g Wheat Malt R 45.00 / kg
R 5.40 		36.576 5.97 3%
75 g Simpsons - Crystal Dark75 g Crystal Dark R 45.00 / kg
R 3.38 		33 318.73 1.9%
80 g Lactose (Milk Sugar)80 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 2%
40 g Simpsons - Black Malt40 g Black Malt R 50.00 / kg
R 2.00 		34 1866.5 1%
4,027 g / R 169.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Barth-Haas - Columbus16 g Columbus Hops R 0.82 / g
R 13.12 		Pellet 15 Boil 30 min 39.05 61.5%
10 g Barth-Haas - East Kent Golding10 g East Kent Golding Hops R 1.00 / g
R 10.00 		Pellet 5.5 Boil 15 min 5.78 38.5%
26 g / R 23.12
 
Other Ingredients
Amount Name Cost Type Use Time
250 ml Bourbon R 400.00 / L
R 100.00 		Flavor Bottling 14 days
R 100.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
R 7.27 / g
R 80.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
R 80.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 66.3 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.2 L Mash In - Add only the lighter grains at the beginning of the mash. Add the darker grains for the last 20 minutes to tone down the bitterness. Strike 67 °C 65 °C 60 min
Mash Out - Raise the temperature to 70C and hold for 10 minutes before commencing the sparge Temperature 75 °C 75 °C 10 min
6.5 L Use just enough sparge water to reach pre boil volume of 12.5L. Begin bringing the wort to the boil whilst commencing the sparge. Sparge 78 °C 75 °C 10 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.4
Mash volume with grains 17
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 3.2 L) 3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.7 L) 12.9
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 9.8 L) 11
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11 L) 9.8
Total: 17.7  
Equipment Profile Used: System Default
 
Notes

The Bourbon should be infused with Bourbon Oak Chips for 5 - 7 days and is added just before bottling or to the Keg. This will have an effect on the final gravity. Typically 500ml in an 18L batch will add around 2% to the final ABV of the beer. In this case making it just over 10% ABV

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  • Last Updated: 2022-01-12 09:08 UTC