Goose Island Bourbon County Stout Clone - Beer Recipe - Brewer's Friend

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Goose Island Bourbon County Stout Clone

379 calories 38.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Kit from HomebrewSupply.com
Calories: 379 calories (Per 12oz)
Carbs: 38.3 g (Per 12oz)
Created: Sunday May 12th 2019
1.113
1.028
12.6%
82.1
50.0
3.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 7.6%
17 lb American - Pale 2-Row17 lb American - Pale 2-Row 37 1.8 64.8%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 15.2%
1.50 lb United Kingdom - Roasted Barley1.5 lb United Kingdom - Roasted Barley 29 550 5.7%
1 lb American - Chocolate1 lb American - Chocolate 29 350 3.8%
8 oz American - Caramel / Crystal 60L8 oz American - Caramel / Crystal 60L 34 60 1.9%
4 oz American - Black Malt4 oz American - Black Malt 28 500 1%
26.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Millenium1 oz Millenium Hops Pellet 15.5 Boil 60 min 42.83 50%
1 oz Millenium1 oz Millenium Hops Pellet 15.5 Boil 45 min 39.31 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0
 
Target Water Profile
Beaverton Public Water (Bull Run)
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
6 gal Saccharification Rest Infusion -- 152 °F 60 min
5 gal Sparge -- 160 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.55 gal (50.2 qt). Suggest reducing strike water volume to 10.06 gal (40.24 qt) and adding 0.55 gal (2.2 qt) sparge/top-off. 10.61 42.4  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.73 g). Reduce mash thickness to 1.59 qt/lb or increase pre-boil volume to 7.48 g.    
Strike water volume at mash thickness of 1.75 qt/lb 10.61 42.4  
Mash volume with grains 12.55 50.2  
Grain absorption losses -3.03 -12.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 6.6 26.4  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.73 38.9
Equipment Profile Used: System Default
 
Notes

Followed the Bourbon County Stout tutorial on Homebrew Supply. It was quite in depth

https://www.homebrewsupply.com/learn/bourbon-county-stout-clone-recipe.html

Their oxygen and spaced out nutriuent regimen were a big help and even though it was my first big stout I had no fermentation problems

"You should also consider oxygenating twice, once at pitch, and once 12 hours later, to ensure the yeast has all it needs during its reproductive phase. You can charge your beer up to 8ppm of oxygen using an air pump oxygenation kit. In addition, you should look to add extra yeast nutrient to the beer. Adopting a staggered nutrient addition regiment, similar to that used by mead makers to ensure healthy and complete fermentations in high stress scenarios. Instead of adding the entire dose of nutrients when you pitch your yeast, simply add 1/3 of a full dose at pitch, another 1/3 after the lag phase has ended, and a final 1/3 a day later."

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  • Last Updated: 2019-06-20 23:58 UTC