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Vigilance Brewing Scorpion Bourbon Chocolate Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (brew house)
Source: MadMike
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)

Created: Sunday July 29th 2018

Original Gravity:

1.045

Final Gravity:

1.012

ABV (standard):

4.4%

IBU (tinseth):

64.3

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	US - Pale 2-Row12 lb Pale 2-Row	37	1.8	59.3%
2.50 lb	Munich Dark 20L2.5 lb Munich Dark 20L	34	20	12.3%
1.50 lb	Flaked Barley1.5 lb Flaked Barley	32	2.2	7.4%
1.50 lb	American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L	33	80	7.4%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	4.9%
12 oz	Finland - Chocolate Malt12 oz Chocolate Malt	31	338	3.7%
1 lb	American - Black Barley1 lb Black Barley	27	530	4.9%
20.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Nugget0.5 oz Nugget Hops	Pellet	14	Boil	60 min	28.15	33.3%
1 oz	Brewer's Gold1 oz Brewer's Gold Hops	Pellet	9	Boil	60 min	36.19	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Nugget (Pellet)	28.15	33.3%
1 oz	Brewer's Gold (Pellet)	36.19	66.7%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.9 gal		Fly Sparge	--	156 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 oz	Cocao Nibs		Flavor	Mash	5 min.
2 oz	chocolate extract		Spice	Kegging	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:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Add 6g of Gypsum and 15g of Calcium Chloride to 15 gl of RO water in Hot Water Tank.
Mash Chemistry and Brewing Water Calculator

Notes

1300ml yeast starter

Sparge at 168. collect 7.5gl
Chill to 65 degrees
Ferment for 7 days and allow to rise to 68 degrees to end of fermentation. (10-14 days)

After 4-5 days
Boil .5 oz of untoasted white oak chips, .5 oz of med oak chips, and .5 oz of heavy char chips in 8 oz of of water for 5 minutes and drain off water. Add all chips to 8 oz cheap bourbon for 7 days. Drain off the rot gut bourbon and soak the chips in 750 ml of good quality bourbon for 4-7 days. Begin tasting the bourbon after 3 days until you get a vanilla, chocolate, and coconut flavor that is smooth.. Blend the liquid (not the chips) into your keg to taste. Add 2 oz of chocolate extract as well as a spice. Final gravity should be around 10-11 % after the addition of liquid sweetness.

OG: 1.092
FG: 1.028
8.4% prior to bourbon addition - est ABV is 9.5%
SRM: 50
IBU est 65

Recipe Photos

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Public: Yup, Shared
Last Updated: 2022-01-15 17:43 UTC

System Default

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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