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Bourbon Baby Stout

Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Joe Gilberto
Calories: 352 calories (Per 12oz)
Carbs: 31.9 g (Per 12oz)

Created: Wednesday December 30th 2015

Original Gravity:

1.106

Final Gravity:

1.021

ABV (standard):

11.3%

IBU (tinseth):

85.3

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	American - Pale 2-Row18 lb Pale 2-Row	37	1.8	78.3%
2 lb	American - Chocolate2 lb Chocolate	29	350	8.7%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	4.3%
1 lb	Belgian - CaraMunich1 lb CaraMunich	33	50	4.3%
1 lb	United Kingdom - Oat Malt1 lb Oat Malt	28	2	4.3%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Nugget1.5 oz Nugget Hops	Pellet	14	Boil	90 min	70.77	50%
1.50 oz	Pacific Gem1.5 oz Pacific Gem Hops	Pellet	15.4	Boil	5 min	14.51	50%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Nugget (Pellet)	70.77	50%
1.50 oz	Pacific Gem (Pellet)	14.51	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28.5 qt	Go for 30 min after starch conversion	Infusion	--	154 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Oak spirals (Med)		Other	Secondary	--

Yeast

GigaYeast - British Ale Yeast #2

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	64 - 75 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 593 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Molassas Amount: 1 cup CO₂ Level: 2.7 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
I added 2 grams CaCl to the strike water, and 1.3 grams to the sparge.
Mash Chemistry and Brewing Water Calculator

Notes

In prep for this brew buy american oak spirals (medium) and a bottle of cheap bourbon (wild turkey or Jim beam). Soak the spirals in the bourbon for 2 months minimum. After primary fermentation of 3-4 weeks, transfer to secondary and add 1 spiral. Leave in secondary to age for up to 4 months. Taste weekly, when happy with flavor bottle next day.
Expect low efficacy due to massive grain bill.
Note: priming volumes is high due to high alcohol thus less CO2 staying in solution.

Last Updated and Sharing

1,239

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Brews

Public: Yup, Shared
Last Updated: 2016-10-21 18:08 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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