Ozark BDCS (Barrel-Aged Double Cream Stout) - Beer Recipe - Brewer's Friend

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Ozark BDCS (Barrel-Aged Double Cream Stout)

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 39 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Sunday February 13th 2022
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OG: 1.080 FG: 1.017 ABV: 8.4% IBU: 72

1.103
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Gladfield - American Ale Malt5.4 kg American Ale Malt 37.3 2.54 58.6%
2.20 kg Munich Dark 20L2.2 kg Munich Dark 20L 34 20 23.9%
0.54 kg American - Caramel / Crystal 120L0.544 kg Caramel / Crystal 120L 33 120 5.9%
0.27 kg Gladfield - Dark Chocolate Malt0.269 kg Dark Chocolate Malt 32.7 488 2.9%
0.27 kg Briess - Midnight Wheat Malt0.269 kg Midnight Wheat Malt 25 550 2.9%
0.27 kg Gladfield - Big O, Malted Oats0.269 kg Big O, Malted Oats 27.5 2.28 2.9%
0.27 kg American - Roasted Barley0.269 kg Roasted Barley 33 300 2.9%
9.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
57 g Nugget57 g Nugget Hops Pellet 14 Boil 90 min 88.83 100%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 kg Lactose Water Agt Boil 10 min.
2 g Yeast Nutrient Other Boil 10 min.
2 g whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 580 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Ardmore A Block - Auckland Water Report 2016-2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.35 L Strike 69 °C 68 °C 60 min
23.87 L Sparge 76 °C 77 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 23.1
Mash volume with grains 29.1
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 17.8 L) 26.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 39
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 29
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 19
Total: 49.1  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-ozark-bdcs-barrel-aged-double-cream-stout/

Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.

Mill grains and mash at 154°F (68°C) for 60 minutes.

Vorlauf until the runnings are clear of particles, then switch on the burner and run off into the kettle. Sparge at 170°F (77°C), topping up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate.

(If dividing the grist to conduct two mashes, begin boiling the first batch while mashing the second.) Boil for about 2 hours—or longer if necessary to get near the target starting gravity—adding hops and lactose according to the schedule.

After the boil, chill to 66°F (19°C), aerate well, and add plenty of healthy yeast. Ferment at 68°F (20°C) until fermentation is complete and gravity has stabilized.

Rack the beer into a bourbon barrel—or a sanitized fermentor with about 3 oz (85 g) of bourbon-soaked oak cubes—and age patiently.

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  • Last Updated: 2022-02-13 06:34 UTC