Vigilance Brewing Scorpion Bourbon Chocolate Stout - Beer Recipe - Brewer's Friend

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Vigilance Brewing Scorpion Bourbon Chocolate Stout

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (brew house)
Source: MadMike
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Sunday July 29th 2018
1.045
1.012
4.4%
64.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 59.3%
2.50 lb Munich Dark 20L2.5 lb Munich Dark 20L 34 20 12.3%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 7.4%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 7.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.9%
12 oz Finland - Chocolate Malt12 oz Chocolate Malt 31 338 3.7%
1 lb American - Black Barley1 lb Black Barley 27 530 4.9%
20.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 28.15 33.3%
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 36.19 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Mash 5 min.
2 oz chocolate extract Spice Kegging 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Add 6g of Gypsum and 15g of Calcium Chloride to 15 gl of RO water in Hot Water Tank.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal Fly Sparge -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.59 30.4  
Mash volume with grains 9.21 36.9  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume (equipment estimates 2.24 g | 9 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.28 41.1
Equipment Profile Used: System Default
 
Notes

1300ml yeast starter

Sparge at 168. collect 7.5gl
Chill to 65 degrees
Ferment for 7 days and allow to rise to 68 degrees to end of fermentation. (10-14 days)

After 4-5 days
Boil .5 oz of untoasted white oak chips, .5 oz of med oak chips, and .5 oz of heavy char chips in 8 oz of of water for 5 minutes and drain off water. Add all chips to 8 oz cheap bourbon for 7 days. Drain off the rot gut bourbon and soak the chips in 750 ml of good quality bourbon for 4-7 days. Begin tasting the bourbon after 3 days until you get a vanilla, chocolate, and coconut flavor that is smooth.. Blend the liquid (not the chips) into your keg to taste. Add 2 oz of chocolate extract as well as a spice. Final gravity should be around 10-11 % after the addition of liquid sweetness.

OG: 1.092
FG: 1.028
8.4% prior to bourbon addition - est ABV is 9.5%
SRM: 50
IBU est 65

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  • Last Updated: 2022-01-15 17:43 UTC