RIS Bourbon Barrel Brett - Beer Recipe - Brewer's Friend

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RIS Bourbon Barrel Brett

460 calories 44.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 65% (brew house)
Source: LPB JJ
Calories: 460 calories (Per 500ml)
Carbs: 44.4 g (Per 500ml)
Created: Thursday January 20th 2022
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1.098
1.022
10.0%
61.9
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb United Kingdom - Golden Promise16.5 lb Golden Promise 37 3 79.3%
1 lb Thomas Fawcett - Amber Malt1 lb Amber Malt 32.2 38 4.8%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 4.8%
1.15 lb American - Roasted Barley1.15 lb Roasted Barley 33 300 5.5%
1.15 lb German - Carafa III1.15 lb Carafa III 32 535 5.5%
20.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Cascade3 oz Cascade Hops Pellet 7 Boil 60 min 61.93 100%
3 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 442 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12 psi       Temp: 50 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 6 22 22 15 195
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 7.28 29.1  
Mash volume with grains 8.94 35.8  
Grain absorption losses -2.6 -10.4  
Remaining sparge water volume (equipment estimates 2.18 g | 8.7 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.56 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Ferment for 3 weeks in fermenter (include Brett C in fermenter or barrel, up to you)

Age 6 months in a Brett C infected barrel - Infuse with a 26oz Bourbon bottle (I use cheap Jim Beam)

Dont forget that your barrel will now be forever infected with Brett C.

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  • Last Updated: 2022-01-26 14:08 UTC