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David Heaths Bourbon Stout

Method: All Grain
Style: American Porter
Boil Time: 30 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)

Created: Thursday October 7th 2021

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.2%

IBU (tinseth):

54.1

SRM (morey):

50.0

Mash pH

5.8

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.46 kg	Muntons - Pale Ale Malt4.46 kg Pale Ale Malt	37	3.5	69.4%
395 g	Castle Malting - Chateau Oat Malt395 g Chateau Oat Malt	36.1	2.4	6.1%
394 g	Flaked Oats394 g Flaked Oats	33	2.2	6.1%
328 g	Bairds - Roasted Barley328 g Roasted Barley	33	600	5.1%
262 g	Weyermann - Carafa Special Type II262 g Carafa Special Type II	29.9	425	4.1%
197 g	Weyermann - Carafa Special Type III197 g Carafa Special Type III	29.9	525	3.1%
197 g	Bestmalz - BEST Wheat Malt197 g BEST Wheat Malt	37.7	2.2	3.1%
131 g	Finland - Crystal Malt 150131 g Crystal Malt 150	35	57	2%
66 g	Bestmalz - BEST Black Malt66 g BEST Black Malt	30	425	1%
6,430 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
32 g	Warrior32 g Warrior Hops	Pellet	16	Boil	30 min	48.88	65.3%
17 g	East Kent Goldings17 g East Kent Goldings Hops	Pellet	5	Boil	15 min	5.24	34.7%
49 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
32 g	Warrior (Pellet) 32 g Warrior (Pellet) Hops	48.88	65.3%
17 g	East Kent Goldings (Pellet) 17 g East Kent Goldings (Pellet) Hops	5.24	34.7%
49 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23.7 L	Strike	67 °C	67 °C	60 min
	Infusion	67 °C	76 °C	10 min
3 L	Sparge	76 °C	--	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
131 g	Maltodextrin	Other	Mash	10 min.
50 g	oak chips	Flavor	Kegging	0 min.
11 g	Chalk	Water Agt	Mash	1 hr.
0.10 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2.20 g	Gypsum	Water Agt	Mash	1 hr.
0.30 g	Magnesium Chloride	Water Agt	Mash	1 hr.
0.40 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	2 Each	Cost:
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Dublin (Stouts and Dark Ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
121	2.3	10.1	16.3	49	70.7
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

920

Views

Brews

Public: Yup, Shared
Last Updated: 2021-10-08 11:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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David Heaths Bourbon Stout

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