Stout (Bourbon Oak) - Beer Recipe - Brewer's Friend

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Stout (Bourbon Oak)

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Carhole Brewing
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday September 6th 2017
1.063
1.015
6.3%
43.5
37.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale 38 3.75 79.2%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 12.5%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 6.3%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.1%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Target2 oz Target Hops Pellet 11.5 Boil 90 min 43.54 66.7%
1 oz Target1 oz Target Hops Pellet 11.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Fining Boil 10 min.
6 oz French oak chips Flavor Secondary 28 days
24 oz Bourbon Flavor Secondary 28 days
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 1.5 Volumes
 
Target Water Profile
Fort Worth, TX - 2016 Water Quality Report (AVG)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 16 18 23 156
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Mash Infusion -- 152 °F 60 min
11 gal Fly Sparge Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.86 gal (51.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.86 gal (3.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.61 g | 34.5 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.86 g | 51.5 qt) 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.75 63
Equipment Profile Used: System Default
 
Notes

10gal:
6oz oak chips (boil 15min) - French oak is less 'oak-y'
7 day soak in Bourbon (enough to cover chips)
4 weeks from serving, add chips (Pour out the soaking whiskey)
Add 24oz fresh Bourbon with chips
(flaked barley is used for head retention + slight grain flavor)

1st 5gallons - drinking 'green' after 9 weeks - ( it's already mellowing after week 11 ( 2weeks in keg) - oak was pretty intense and tannin high initially - not very alcohol balanced - it's much better now but still a bit dark choc bitter for my palate

2nd 5gallons - age at 45degF until 6 months (compare results)

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  • Last Updated: 2017-12-31 21:52 UTC