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BCBS

568 calories 50.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 568 calories (Per 500ml)
Carbs: 50.1 g (Per 500ml)
Created: Thursday February 4th 2016
1.121
1.023
14.8%
63.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.86 lb American - Pale 2-Row11.86 lb Pale 2-Row 37 1.8 64%
3.74 lb American - Munich - Light 10L3.74 lb Munich - Light 10L 33 10 20.2%
0.81 lb American - Caramel / Crystal 60L0.81 lb Caramel / Crystal 60L 34 60 4.4%
0.81 lb American - Chocolate0.81 lb Chocolate 29 350 4.4%
0.81 lb American - Roasted Barley0.81 lb Roasted Barley 33 300 4.4%
0.49 lb American - Blackprinz0.49 lb Blackprinz 36 500 2.6%
18.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Magnum0.85 oz Magnum Hops Leaf/Whole 15 Boil 60 min 54.06 39.5%
0.65 oz Willamette0.65 oz Willamette Hops Leaf/Whole 4.5 Boil 30 min 9.53 30.2%
0.65 oz Willamette0.65 oz Willamette Hops Leaf/Whole 4.5 Boil 0 min 30.2%
2.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 5.09 20.4  
Mash volume with grains 6.57 26.3  
Grain absorption losses -2.32 -9.3  
Remaining sparge water volume (equipment estimates 2.3 g | 9.2 qt) 2.72 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.83 g | 19.3 qt) 5.25 21  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.25 13  
Going into fermentor 3.25 13  
Total: 7.82 31.3
Equipment Profile Used: System Default
 
Notes

http://www.beeradvocate.com/community/threads/bourbon-county-brand-stout-clone-ag.352773/

Bourbon soaked oak spiral (4-8 oz bourbon, 6 inch American medium charred oak spiral, soaked for at least a month before adding, longer is better)

Mash at 155F for 60 min with 33qt (1.1:1 ratio, very thick mash)
Fly sparge with 5.5 gal at 168F (no mash-out, fly sparge with more if collecting second runnings)
Collect 7.5 gal first runnings (may collect second runnings for a second low ABV stout)
Check pre-boil gravity and calculate LME amount using online calculator (if target missed)
Boil for 4 hours (240 min) with hop and yeast nutrient additions (and LME if needed)
Cool to 66 and pitch yeast
Ferment low until primary fermentation completes, allow to rise for diacetyl rest
Transfer to secondary with bourbon and oak spiral
Age to flavor with oak spiral taking into consideration that the oak flavor will mellow with time.
Age without oak for spiral at least 6 months.
Keg or add dry yeast and bottle

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  • Last Updated: 2016-03-01 20:27 UTC