Bourbon Mash - Beer Recipe - Brewer's Friend

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Bourbon Mash

255 calories 25.4 g 16 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 80% (ending kettle)
Hop Utilization: 98%
Calories: 255 calories (Per 16oz)
Carbs: 25.4 g (Per 16oz)
Created: Friday June 24th 2022
1.077
1.018
7.7%
0.0
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Flaked Corn10 lb Flaked Corn 40 0.5 66.7%
2 lb Canada Malting - POT STILL MALT2 lb POT STILL MALT 37.3 1.5 13.3%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 10%
1.50 lb Canada Malting - Century Rye1.5 lb Century Rye 29 2.65 10%
15 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 1 hr.
5 g Fermaid K Other Primary 0 min.
 
Yeast
fleishmann"s - fleishmann's bread yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Eugene, Oregon, USA
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
6 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6 24  
Boil off losses    
Post boil volume 6 24  
Estimated amount in fermentor 6 24  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Start with 6 gallons of water at 163f.
Add lactic acid.
Add corn and wait for it to drop to 152ish.
Add grains.
Mash at 148f-150f for 90 minutes or until all starch is converted.
Strain and sparge back up to 6 gallons.
Add nutrient.
Heat to 170-180 for a bit to pasteurize if you want.
Cool to under 80f.
Put it in a fermenter and add yeast.

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  • Last Updated: 2022-06-25 00:28 UTC