John's Bourbon Barrel Stout - Beer Recipe - Brewer's Friend

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John's Bourbon Barrel Stout

439 calories 41.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: thyrodent
Calories: 439 calories (Per 12oz)
Carbs: 41.6 g (Per 12oz)
Created: Friday August 9th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 55.6%
1 lb American - Chocolate1 lb Chocolate 29 350 4.8%
1.38 lb Flaked Oats1.375 lb Flaked Oats 33 2.2 6.6%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.6%
0.56 lb German - Carafa III0.5625 lb Carafa III 32 535 2.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.4%
4 lb Briess - DME Traditional Dark4 lb DME Traditional Dark 44.6 30 19.3%
1 lb Maple Syrup1 lb Maple Syrup 30 35 4.8%
20.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 76.03 66.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 4.7 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cocoa nibs Spice Boil 5 min.
2 oz sumatran coffee Spice Boil 5 min.
2 oz kona coffee Spice Secondary 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:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 575 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.86 27.5  
Mash volume with grains 8.12 32.5  
Grain absorption losses -1.96 -7.8  
Remaining sparge water volume 2.46 9.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.89 g | 23.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 9.32 37.3
Equipment Profile Used: System Default
 
Notes

This is a modified version of the recipe going around. Using 5 pounds of extract to bump up the gravity, since I can't fit enough grain in my system. I use 4 oz of coco nibs and leave out the bittersweet chocolate since I prefer the flavor and it's easier. Recipe calls for Sumatra and Kona, but again I swapped out a local roasters coffee that I liked the flavor profile in both cases. The coffee in the secondary is nitro cold-brewed using a whip-it like device. Use coffee that has low acidity and a sweet smell and lighter roast.

Mash @ 155deg F. for mouthfeel and sweetness on the finish

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  • Last Updated: 2019-10-09 23:01 UTC