Buster Bourbon Chocolate Stout. - Beer Recipe - Brewer's Friend

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Buster Bourbon Chocolate Stout.

252 calories 29.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David P
Calories: 252 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Tuesday July 19th 2016
1.075
1.024
6.7%
33.2
46.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 66.7%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.3%
1 lb German - Carapils1 lb Carapils 35 1.3 6.7%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 6.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.7%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 3.3%
1 lb American - Chocolate1 lb Chocolate 29 350 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Leaf/Whole 5.2 Boil 1 min 0.78 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 5.3 Boil 30 min 14.11 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 5.3 Boil 60 min 18.36 25%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.5 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz whirlfloc tablet Other Boil 10 min.
0.50 tsp yeast nutrients Other Boil 10 min.
8 oz cacao nibs Flavor Secondary 10 days
2 oz bourbon chuncks Flavor Secondary 7 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Sparge -- 152 °F 45 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.5 18  
Mash volume with grains 5.7 22.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

bourbon chunks--soak in bourbon 3 weeks if no smell

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  • Last Updated: 2016-11-02 18:16 UTC