Goose Island Bourbon County Stout (Maris Otter Base) - Beer Recipe - Brewer's Friend

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Goose Island Bourbon County Stout (Maris Otter Base)

454 calories 44.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 454 calories (Per 12oz)
Carbs: 44.4 g (Per 12oz)
Created: Wednesday November 13th 2019
1.135
1.032
13.5%
41.2
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale 38 3.75 67.9%
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 17.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.6%
1 lb American - Chocolate1 lb Chocolate 29 350 3.6%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.6%
1 lb American - Black Malt1 lb Black Malt 28 500 3.6%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12.8 Boil 120 min 41.24 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 ml Lactic acid Water Agt Mash 90 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 885 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
10 gal Infusion -- 152 °F 90 min
6 gal Batch Sparge -- 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.04 gal (48.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.04 gal (0.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.99 gal (79.96 qt). Suggest reducing initial strike volume to 9.76 gal (39.04 qt) and adding 7.99 gal (31.96 qt) sparge/top-off. 17.75 71  
Strike water volume (equipment estimates 15.79 g | 63.2 qt) 17.75 71  
Mash volume with grains (equipment estimates 18.03 g | 72.1 qt) 19.99 80  
Grain absorption losses -3.5 -14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.04 g | 48.2 qt) 14 56  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 17.75 71
Equipment Profile Used: System Default
 
Notes

Very difficult, expensive, and time consuming beer to brew and ferment, but totally worth it. Original recipe was with Pale Ale Malt as a base. Latest version is with Maris Otter Malt as a base along with an extra 5 pounds.

US-05 yeast, step up 3.5 gallons 3 times and pitch at high krausen after areating wort with pump and diffusion stone. Also need to use 1.5 tsp of wyeast nutrient and a whirlfloc tablet in the boil.

I had to mash 14 pounds of the base malt the night before as my mashtun takes a significant hit on efficiency whenever I go over 14#. Then I simply cool the wort and place in the fridge overnight and boil down the next day on the stovetop while the rest of the malt is being mashed in. Add everything together and hop according to the recipe.

Also increased the bittering hops to 40 IBU's on this MO version to be more inline with what the recipe calls for. If it doesn't work, I'll dial it back on the next batch. Added hops (1 ounce Magnum 12.5 AAU) with 2 hours left in the boil.


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  • Public: Yup, Shared
  • Last Updated: 2019-11-26 15:21 UTC
  • Snapshot Created: 2019-11-13 14:32 UTC
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