Bourbon County Stout - Beer Recipe - Brewer's Friend

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Bourbon County Stout

458 calories 50.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 150 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75.5% (brew house)
Source: Randy Corn
Calories: 458 calories (Per 12oz)
Carbs: 50.7 g (Per 12oz)
Created: Friday January 11th 2019
1.135
1.040
12.6%
74.5
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Pale 2-Row18 lb Pale 2-Row 38 2.5 66.3%
5 lb German - Munich Dark5 lb Munich Dark 37 15.5 18.4%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 2.8%
0.40 lb United Kingdom - Black Patent0.4 lb Black Patent 27 525 1.5%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 3.7%
1 lb New Zealand - Dark Chocolate Malt1 lb Dark Chocolate Malt 32.7 659.9 3.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 3.7%
27.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 3.8 Boil 120 min 9.21 33.3%
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 90 min 33.28 33.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil 45 min 32.02 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 679 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Aquifer Deep Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.5 qt Infusion -- 154 °F 120 min
12 qt Sparge -- 170 °F 15 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 9.81 39.2  
Mash volume with grains 11.9 47.6  
Grain absorption losses -3.27 -13.1  
Remaining sparge water volume (equipment estimates 3.25 g | 13 qt) 1.89 7.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 9.61 g | 38.5 qt) 8.25 33  
Boil off losses -3.75 -15  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 11.69 46.8
Equipment Profile Used: System Default
 
Notes
  • Three-step starter targeted 800 billion cells
  • Mash-tun is homemade from ~50 qt. Rubbermaid cooler
  • Initial mash rest temperature was 154 cooling to 149 over 2 hours
  • Sparged with 171 F. (+/- 1 deg) water with roughly 3 gallons
  • Primary fermentation done in conical fermenter for roughly 4 weeks at 2-stage temp beginning at 50 deg. F for 1 week, then 65 deg. F for the remaining 3.
  • Soaked 1lb. of dark toasty oak chips in Jim Beam Bourbon Whiskey (regular ole cheap stuff) for 2 weeks in the refrigerator
  • Added the entire contents (bourbon & chips) to secondary and left for 4 weeks at 55 deg F.
  • Removed wood, racked to keg, purged with CO2 at 10 psi, and remained at a varying temp of 55 - 60 deg F. for 4 weeks
  • Double-checked CO2 purge, reduced to 7 psi, moved to dark basement room where temp is steady in mid-to upper 60's for for remaining for 6 weeks.
  • The taste at roughly 4 months was wonderful. The brew will continue to age until Thanksgiving or another 6 months when I will move to beer fridge and indulge.

    Two additional notes... 1) target OG hit the mark at 1.135, FG missed the target of 1.027 for reasons unknown, 2) all fermentation temperatures are estimates since I have no control chamber and there was no particular reason for temp staging other than I wanted the yeast to start slow due to blow-outs I've experienced brewing big stouts in the past. It was January when I brewed so I had winter-temps working in my favor and hence the reason I was able to achieve mid-50 fermentation temps.
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  • Last Updated: 2019-05-28 13:45 UTC