Bribie County Stout (BCS) - Beer Recipe - Brewer's Friend

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Bribie County Stout (BCS)

275 calories 30.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 50 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22.1 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 63% (brew house)
Source: https://www.homebrewsupply.com/learn/bourbon-count
Calories: 275 calories (Per 330ml)
Carbs: 30.8 g (Per 330ml)
Created: Saturday February 10th 2018
1.088
1.026
8.2%
21.5
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg New Zealand - American Ale Malt6.5 kg American Ale Malt 37.3 2.54 64.4%
2 kg Gladfield - Munich Malt2 kg Munich Malt 36.8 7.87 19.8%
0.45 kg Weyermann - Caramunich Type 30.45 kg Caramunich Type 3 - (late mash tun addition) 34 57 4.5%
0.45 kg Gladfield - Dark Chocolate Malt0.45 kg Dark Chocolate Malt - (late mash tun addition) 32.7 488 4.5%
0.40 kg Gladfield - Roast Barley0.4 kg Roast Barley - (late mash tun addition) 32.7 507 4%
0.30 kg German - De-Husked Caraf III0.3 kg De-Husked Caraf III - (late mash tun addition) 32 470 3%
10.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Green Bullet20 g Green Bullet Hops Pellet 11 Boil 0 min 50%
20 g Green Bullet20 g Green Bullet Hops Pellet 11 Boil 40 min 21.53 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 70 min.
5 g Chalk Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
7 g Yeast Nutrient Water Agt Boil 15 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
3 each Bourbon barrel chunks Flavor Kegging 5 days
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
3 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.27 bar       Temp: 2 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Porter Profile - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
Gypsum - 1g
Epsom - 1.2g
Salt - 1g
Calcium carbonate (chalk) - 5g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Strike Temp. - 72C Infusion 72 °C 68 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.67 L. Suggest reducing initial strike volume to 38.73 L and adding 0.27 L sparge/top-off. 39
Strike water volume (equipment estimates 38 L) 39
Mash volume with grains (equipment estimates 44.6 L) 45.7
Grain absorption losses -10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 22.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.1 L) 22
Total: 39  
Equipment Profile Used: System Default
 
Notes

Batch #5 - 27/2/22 (Eff.: 63%, Att.: %, ABV: 8%??)

  • Mash vol.: 32L, Pre-boil vol.: L, Batch vol.: 22L
    OG: 1088 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: min
    Switched to Green Bullet hops from Nugget
  • Had a boil over and struggled to get the full volume from the bag.
  • Forgot to add DME 1kg to the boil!!!
    17/3/22 - Kegged and carbed, Tilt! died so no FG.

    Batch #4 - 15/4/19 (Eff. 55.5%, ABV 8.7%)
  • Same grist as Batch #2, strike temp was 73C instead of 72C.
  • Dark grains added for last 20 min of mash.
  • Pitched onto yeast cake from 'Voices in My Red', US-05 yeast, should have mashed 30L when pitching onto a yeast cake.
  • Fermented out like crazy for first 24 hrs, left at 20.5C for 2.5 weeks while overseas.
    9/5/19 - SG: 1028, tastes big and boozy, cold crashed, finished a little higher than expected
    10/5/19 - Vanilla bean soaked in bourbon (24hrs) added to fermenter to see if it would help bring down the boozy flavour.
    12/5/19 - Kegged and 3 bourbon barrel chunks added, force carbed at 30psi for 2min 30sec.

    Batch #3 - 24/9/18 - 7.6% ABV at SG: 1034
  • Same grist as Batch #2, strike temp was 73C instead of 72C.
  • Dark grains added for last 20 min of mash.
  • Boil cut to 40 min from 60.
  • 32L in mash 21L in fermenter.
    4/10/18 - This batch was left unsupervised for 10 days then tested SG:1036 which was high, tasted a little boozy warm and rich.
    6/10/18 - Moved to keg and 3 bourbon barrel chunks added, left to age at room temp to finish fermenting. SG:1034. Tasted a little sweet, boozy warmth has gone, lots of rich cocoa and dark chocolate flavours
    14/10/18 - SG: 1034, keg has been releasing pressure when checked but no ferm appears to have happened. Tasted of dark choc and cocoa, slight grainy texture, moderate bourbon on the back, decided not to add any more bourbon chips yet.
    4/11/18 - Keg taken to Golden Prop and half drunk. People liked it, lots of cocoa and sweetness, good amount of bourbon.

    Batch #2 - 28 May 2018 (Finished 8.1% ABV)
  • Gladfield American Ale - 6.5kg
  • Weyerman Munich 2 used instead of Munich 10L - 2kg
  • Bries CBW Pilsen LME - 1.5L
  • Weyerman CaraMunich III used instead of Crystal 60L - 0.45kg
  • Gladfield Dark Chocolate Malt - 0.45
  • Gladfield Roasted Barley - 0.45kg
  • Weyerman Carafa 3 Dehusked - 0.3kg
  • 1kg Light DME in for 1.5kg Pilsen LME
  • 32L mash down from 33L
  • Dark malts added for last 15min
  • Strike temp was a little high 73.5C
  • 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
    6/6/18 - SG: 1032, a bit boozy with a lot of chocolate aroma and full body
    7/6/18 - Added 3 bourbon soaked bourbon barrel chunks
    12/6/18 - SG: 1030
    16/6/18 - SG: 1030, cold crashed, has a subtle but good bourbon aroma and flavour.
    17/6/18 - Kegged with a single bourbon soaked oak cube for 2 weeks till it will be bottled for the wedding with the code name "Something Borrowed, Something Brewed."
    30/6/18 - Tasted last bottle, smooth maybe a bit more bourbon this time that could be dialled back next batch, warm at the back, still really tasty.
  • Given to Mike & Kirilee for their wedding in PET bottles counter pressure filled from keg.

    Batch #1 - Feb 2018
  • Weyerman Carafa III De-husked used instead of Black malt.
  • Weyerman Munich 2 used instead of Munich 10L.
  • Weyerman CaraMunich III used instead of Crystal 60L.
  • Nugget hops used instead of Millennium.
  • Dark grains added for last 15 min of mash.
  • 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
  • Use 1L less (32L) of mash water next time as batch was a bit too big for fermenter.
    28/2/18
  • SG:1024, added 5 bourbon barrel chunks that had been soaked in bourbon for 5 days.
  • SG: 1022, mild bourbon after taste, very smooth with hints of chocolate, left on the bourbon chunks and didn't add more as it was progressing nicely.
  • Cold crashed and kegged, FG: 1022 was high, ABV 8.5%
  • People freaking loved this beer, will make again for sure.
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  • Last Updated: 2022-03-17 07:05 UTC