Goose Island Bourbon County Stout (Pale Ale Base)

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 416 calories (Per 12oz)
Carbs: 40.6 g (Per 12oz)

Created: Friday May 17th 2019

Original Gravity:

1.124

Final Gravity:

1.029

ABV (standard):

12.4%

IBU (tinseth):

20.1

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
15.50 lb	American - Pale Ale15.5 lb Pale Ale	37	3.5	63.3%
5 lb	American - Munich - Light 10L5 lb Munich - Light 10L	33	10	20.4%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	4.1%
1 lb	American - Chocolate1 lb Chocolate	29	350	4.1%
1 lb	American - Roasted Barley1 lb Roasted Barley	33	300	4.1%
1 lb	American - Black Malt1 lb Black Malt	28	500	4.1%
24.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Admiral0.5 oz Admiral Hops		Pellet	13.3	Boil	90 min	20.14	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Admiral (Pellet)		20.14	100%
0.50 oz / $ 0.00

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 191 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal		Infusion	--	152 °F	90 min
4 gal		Fly Sparge	--	180 °F	20 min

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.77 gal (51.09 qt). Suggest reducing initial strike volume to 10.04 gal (40.16 qt) and adding 0.77 gal (3.09 qt) sparge/top-off.	10.81	43.3
Strike water volume (equipment estimates 10.58 g \| 42.3 qt)	10.81	43.3
Mash volume with grains (equipment estimates 12.54 g \| 50.2 qt)	12.77	51.1
Grain absorption losses	-3.06	-12.3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.27 g \| 29.1 qt)	7.5	30
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume (equipment estimates 5 g \| 20 qt)	6	24
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 6 g \| 24 qt)	5	20
Total:	10.81	43.3
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 72% 25.3 ppg

Wort Volume:

5 Gallons

Expected 5 Gallons of fermentable wort.
Expected OG: 1.124
Actual OG: 1.124

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

4.5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 48
Pints: 36

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
5/17/2019 2:01 PM over 5 years ago	+43	Brew Day Complete	1.124	5 Gallons	62 °F	2/20/2021 3:43 AM over 3 years ago	Split the batch in half. Mash and Lauter/sparge first night. Then mash and lauter/sparge next morning and boil all together. Second brew day was riddled with the dreaded E4 error on the Mash&Boil unit. Ended up having to boil it down on the stovetop after several failed attempts with my electric unit. Purchased some Wyeast Yeast Nutrient for boil additon. Used a paint stir attachment and drill to airiate wort. OG was 1.124 or BRIX 29 Pitched 2 liter starter along with 1 extra pack of us-05 at 73 degrees and dropped temp to 62 all at about 9:00 pm on 04/04/19.
5/17/2019 2:02 PM over 5 years ago	+43	Other			65 °F	2/20/2021 3:43 AM over 3 years ago	Set the temp to 65 degrees.
5/17/2019 2:04 PM over 5 years ago	+43	Other	1.039		70 °F	2/20/2021 3:43 AM over 3 years ago	Checked SG with Refractometer at 17 (SG 1.0698) and raised temp to 70 degrees.
5/17/2019 2:05 PM over 5 years ago	+43	Other			72.5 °F	2/20/2021 3:43 AM over 3 years ago	Raised temp to 72.5 to clean up any off flavors.
5/17/2019 2:05 PM over 5 years ago	+43	Other			72 °F	2/20/2021 3:43 AM over 3 years ago	Moved fermenter into house as I needed to cold crash an Oktoberfest.
5/17/2019 2:06 PM over 5 years ago	+43	Other	1.033		72 °F	2/20/2021 3:43 AM over 3 years ago	Took brix reading, shows just under 16, after conversion is roughly 1.032 SG. Probably going to move it to a secondary and add whiskey chips on Thursday if the gravity stays the same. Looks like this one maybe 11.58% ABV for the final product.
5/17/2019 2:07 PM over 5 years ago	+43	Other	1.030		72 °F	2/20/2021 3:43 AM over 3 years ago	Took Hydrometer reading (1.030) and Brix (15.75). Racked 3 gallons to a 3 gallon glass carboy and about 1 1/2 to 2 gallons to another 3 gallon glass carboy. Will end up putting 2 oz of whiskey chips and 8 oz of whiskey into the 3 gallons. The other 1 1/2 to 2 gallons will be bottled without whiskey. Added about 8 oz of whiskey (Wild Turkey 101) to about 2 ounces of the chips on this date as well. Will put in freezer and room temp every couple days for a week and then likely add to secondary.
5/17/2019 2:09 PM over 5 years ago	+43	Packaged	1.030	4.5 Gallons	72 °F	2/20/2021 3:43 AM over 3 years ago	1 1/2 gallons with 1.3 oz of priming sugar and 5 grams of CBC yeast. Bottled 6 22 oz bombers and 12-330ml bottles and a few other bottles. ABV is 12.34% for the Non-Bourbon version. ABV for the Bourbon version is 13.0%. The other 3 gallons got a total of 2.5 oz of priming sugar and 8 grams of CBC yeast. After bottling about 1 1/2 gallons, I realized I forgot to add the bourbon. So I dumped 6 oz of bourbon into the bottling bucket and stirred it in. Ended up bottling 15 bottles (12 oz each) with the bourbon in it. All other bottles in the batch were the Non-bourbon version.
5/24/2019 2:37 PM over 5 years ago	+50	Tasting Note	1.030		50 °F	2/20/2021 3:43 AM over 3 years ago	Appearance: Jet black oil. Very viscous looking. Dark mahogany head with about 2 fingers. Head disappated within a couple minutes, but the slight remaining head lasted through the end of the cup. Nose: Roasted, Chocolate, Coffee, Bitter, Malty, Burnt Sugar. Taste: First flavor was equal parts of Roast and Chocolate with Bitterness and burnt sugar at the end. Very faint hint of vanilla. Mouthfeel was very viscous and coating. Overall: Very reminiscent of Goose Island Bourbon County Stout without the Bourbon note. Will try the Bourbon version next week to see how that is coming along. A bit nervous about the carbonation after only a couple weeks in the package. Hopefully it doesn't over-carbonate.

Notes

2 Packets of US-05 and a 2 Liter Starter
Cost is about $41 for the grain alone.

Very difficult beer to brew and ferment, but totally worth it.

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---------------04/04/2019---------
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Split the batch in half. Mash and Lauter/sparge first night. Then mash and lauter/sparge next morning and boil all together. Second brew day was riddled with the dreaded E4 error on the Mash&Boil unit. Ended up having to boil it down on the stovetop after several failed attempts with my electric unit.

Purchased some Wyeast Yeast Nutrient for boil additon.

Used a paint stir attachment and drill to airiate wort.

OG was 1.124 or BRIX 29

Pitched 2 liter starter along with 1 extra pack of us-05 at 73 degrees and dropped temp to 62 all at about 9:00 pm on 04/04/19.

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---------------04/05/2019---------
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Checked the fermentor at 5:45 a.m. today and it was bubbling away at 60 degrees.

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---------------04/06/2019---------
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Set the temp to 65 degrees.

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---------------04/07/2019---------
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Brix was 17 or SG 1.0698 Raised the temp to 70 degrees in the fermenter.

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---------------04/08/2019---------
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Still bubbling every 3 seconds and temp was at 70.4 degrees around 6 a.m. today.

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---------------04/09/2019---------
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Raised the temp to 72.5 at 6:00 a.m. to ensure we get a low FG and clean up any off flavors.

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---------------04/12/2019---------
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Moved the fermenter into the house ~ 70 degrees as I needed to cold crash an Oktoberfest.

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---------------04/15/2019---------
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Took brix reading, shows just under 16, after conversion is roughly 1.032 SG. Probably going to move it to a secondary and add whiskey chips on Thursday if the gravity stays the same. Looks like this one maybe 11.58% ABV for the final product.

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---------------04/18/2019---------
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Took Hydrometer reading (1.030) and Brix (15.75).
Racked 3 gallons to a 3 gallon glass carboy and about 1 1/2 to 2 gallons to another 3 gallon glass carboy. Will end up putting 2 oz of whiskey chips and 8 oz of whiskey into the 3 gallons. The other 1 1/2 to 2 gallons will be bottled without whiskey. Added about 8 oz of whiskey (Wild Turkey 101) to about 2 ounces of the chips on this date as well. Will put in freezer and room temp every couple days for a week and then likely add to secondary.

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---------------05/06/2019---------
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1 1/2 gallons with 1.3 oz of priming sugar and 5 grams of CBC yeast. Bottled 6 22 oz bombers and 12-330ml bottles and a few other bottles. ABV is 12.34% for the Non-Bourbon version. ABV for the Bourbon version is 13.0%.

The other 3 gallons got a total of 2.5 oz of priming sugar and 8 grams of CBC yeast. After bottling about 1 1/2 gallons, I realized I forgot to add the bourbon. So I dumped 6 oz of bourbon into the bottling bucket and stirred it in. Ended up bottling 15 bottles (12 oz each) with the bourbon in it. All other bottles in the batch were the Non-bourbon version.

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---------------10/13/2019---------
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The regular version on this is awesome. Bourbon bottles still need aging. Thick and chewy with tons of chocolate, roasty, burnt caramel and sugar notes. Perfect Winter beer.

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Last Updated: 2019-11-13 16:32 UTC
Snapshot Created: 2019-05-17 12:38 UTC

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Goose Island Bourbon County Stout (Pale Ale Base)