Burbon Barrel Stout - Beer Recipe - Brewer's Friend

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Burbon Barrel Stout

219 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Kevin
Rating:
4.00 (1 Review)

Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Saturday June 3rd 2023
1.066
1.016
6.5%
50.6
49.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.55 kg Briess - Pale Ale Malt 2-Row4.55 kg Pale Ale Malt 2-Row 36.8 3.5 68.4%
394 g Muntons - Oat Malt394 g Oat Malt 28 2.43 5.9%
394 g Briess - Brewers Oat Flakes / Flaked oats394 g Brewers Oat Flakes / Flaked oats 32.2 2.5 5.9%
328 g Briess - Organic Roasted Barley328 g Organic Roasted Barley 33.1 300 4.9%
197 g Weyermann - Carafa Special Type III197 g Carafa Special Type III 29.9 525 3%
262 g Weyermann - Carafa Special Type II262 g Carafa Special Type II 29.9 425 3.9%
197 g Weyermann - Dark Wheat Malt197 g Dark Wheat Malt 37 7 3%
66 g United Kingdom - Black Patent66 g Black Patent 27 525 1%
131 g American - Caramel / Crystal 40L131 g Caramel / Crystal 40L 34 40 2%
131.50 g Lactose (Milk Sugar)131.5 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2%
6,650.50 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Yakima Valley Hops - Warrior26 g Warrior Hops Pellet 17.7 Boil 30 min 45.79 60.5%
17 g East Kent Goldings17 g East Kent Goldings Hops Leaf/Whole 4.8 Boil 15 min 4.77 39.5%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.60 g Gypsum Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
5.98 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Other Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
400 ml Oaked Bourbon - see notes Flavor Bottling 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Infusion 162 °F 152 °F 60 min
0.75 gal Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.58 g | 34.3 qt) 8.55 34.2  
Mash volume with grains (equipment estimates 9.73 g | 38.9 qt) 9.7 38.8  
Grain absorption losses -1.8 -7.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Inspired by David Heath YouTube Bourbon stout

Mash light grains for 45min then add dark grains for last 15min to avoid acrid taste

Check pH and adjust with lactic acid during mash

Boil time should target 30 min

Bourbon set up
Soaked 50g of bourbon barrel oak with 500ml Evan Williams for 7 days.

Bottling
Add bourbon to bottling to bottling bucket with priming sugar and cask conditioning yeast

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  • Last Updated: 2024-05-04 16:42 UTC