Holiday Cacao Bourbon Sweet Stout - Beer Recipe - Brewer's Friend

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Holiday Cacao Bourbon Sweet Stout

241 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bill
Calories: 241 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Saturday March 25th 2017
1.073
1.016
7.5%
27.1
30.6
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 54.5%
5 lb Corn Sugar - Dextrose5 lb Corn Sugar - Dextrose 42 0.5 18.2%
3.50 lb Munich - Light 10L3.5 lb Munich - Light 10L 33 10 12.7%
1 lb Honey Malt1 lb Honey Malt 37 25 3.6%
1.50 lb British Black Malt1.5 lb British Black Malt 0 500 5.5%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 1.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 3.6%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 20.17 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 15 min 6.93 66.7%
3 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Lincoln Nebraska
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add gypsum to mash water. pH adjust mash water 1mL/gallon with lactic acid.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.06 32.3  
Mash volume with grains 9.78 39.1  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 7.02 g | 28.1 qt) 7.41 29.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.47 61.9
Equipment Profile Used: System Default
 
Notes

After fermentation, conditioning, and crash cooling is complete, soak cacao nibs in bourbon for 2-3 hours. Decant bourbon off and add cacao nibs to fermenter. Keg 3-5 days later and carbonate. The decanted bourbon can be mixed with pure vanilla extract and added to other carboy for a vanilla bourbon batch.

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  • Last Updated: 2024-10-13 18:52 UTC