Abysmal Stout (Bourbon “Barrel” Aged) - Beer Recipe - Brewer's Friend

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Abysmal Stout (Bourbon “Barrel” Aged)

248 calories 26.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 120 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.6 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 55% (brew house)
Source: byo.com
Calories: 248 calories (Per 330ml)
Carbs: 26.9 g (Per 330ml)
Created: Monday February 18th 2019
1.080
1.022
7.7%
32.4
49.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg United Kingdom - Maris Otter Pale6.8 kg Maris Otter Pale 38 3.75 75.9%
0.67 kg United Kingdom - Coffee Malt0.67 kg Coffee Malt 36 150 7.5%
0.46 kg German - CaraRye0.46 kg CaraRye 34 67 5.1%
0.46 kg German - Chocolate Wheat0.46 kg Chocolate Wheat 31 413 5.1%
0.34 kg United Kingdom - Crystal 60L0.34 kg Crystal 60L 34 60 3.8%
0.23 kg Belgian - Biscuit0.23 kg Biscuit 35 23 2.6%
8.96 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.99 g Galena13.99 g Galena Hops Leaf/Whole 11.5 Boil 60 min 18.29 50%
13.99 g Galena13.99 g Galena Hops Leaf/Whole 11.5 Boil 30 min 14.06 50%
27.98 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28.01 g Licorice root Flavor Boil 15 min.
8 g Yeast nutrient Other Boil 15 min.
1.01 each chopped vanilla bean Flavor Primary 0 min.
900 g Extra Dark Candi Syrup Flavor Primary 0 min.
57 g Bourbon-soaked American white oak cubes Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1.50 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 3/4 cup      
 
Target Water Profile
Tap water, Fælledvej, Copenhagen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 22 40 75 83 353
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.6 L Infusion -- 66 °C 120 min
10.6 L Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 32.7
Mash volume with grains 38.6
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 7.7 L) 3.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.5 L) 26.6
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Step by Step
Soak the charred cubes starting on brew day in Bourbon or rye of your choosing (mid-shelf). Mash in the grains with 6.2 gallons (23.4 L)
of 164 °F (73 °C) strike water to achieve a mash temperature of 150 °F (66 °C). Hold this temperature for at least 60 minutes, then begin mashout process. Collect 7.5 gallons (28 L) of wort. Total boil time is 2 hours. Add hops and licorice root as indicated. You may want to add a yeast nutrient as well to give the yeast an extra boost to help finish fermentation.

Chill the wort, aerate, and pitch the yeast. Try to hold fermentation at around 68 °F (20 °C) but be careful that internal fermentation temperatures may be quite a bit higher than ambient temperature. Once fermentation begins to die down, add the candi syrup and chopped vanilla bean.

When your beer is ready for transferring into secondary (about 3–4 weeks), pour the liquor off the oak cubes (reserving for cocktails!) and place cubes into the vessel. Rack the beer on top of the cubes. Big stouts like this are often best with considerable age, after many months (minimum of 2 months) of aging to allow the oak and intense flavors to meld together, while the sometimes hot alcohol character of a fresh beer smooths out. Consider a January brew day for a Christmas beer release. If time does not allow for such a long aging, decrease the quantity of oak used or switch to an oak alternative with a shorter extraction time.

Golden Promise replaced by Maris Otter
Victory malt replaced by Biscuit malt (or Amber malt)
Midnight wheat malt replaced by chocolate wheat

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  • Last Updated: 2019-03-01 10:30 UTC