BCBC Bourbon Stout - TEMP
All Grain Recipe
Submitted By: tjc1026 (Shared)
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Brewer: Tim | |
Batch Size: 5.81 gal | Style: Imperial Stout (20C) |
Boil Size: 7.72 gal | Style Guide: BJCP 2015 |
Color: 51.0 SRM | Equipment: Brew Devil |
Bitterness: 54.2 IBUs | Boil Time: 90 min |
Est OG: 1.107 (25.3° P) | Mash Profile: Temperature Mash, 3 Step |
Est FG: 1.023 SG (5.9° P) | Fermentation: Ale, Two Stage |
ABV: 11.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
1.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
17 lbs 13.52 oz |
Pale Malt, Best (Simpsons) (2.5 SRM) |
Grain |
3 |
1 lbs 0.41 oz |
Amber Malt (Simpsons) (31.7 SRM) |
Grain |
4 |
13.13 oz |
Unmalted Roasted Barley (Simpsons) (812.2 SRM) |
Grain |
5 |
6.56 oz |
Chocolate Malt (Simpsons) (600.8 SRM) |
Grain |
6 |
6.56 oz |
Crystal, Dark (Simpsons) (135.8 SRM) |
Grain |
7 |
1.69 oz |
Hallertau Magnum [12.4%] - Boil 90 min |
Hops |
8 |
0.80 g |
Calcium Chloride (Boil 60 min) |
Misc |
9 |
0.80 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
10 |
0.80 oz |
Willamette [4.1%] - Steep 30 min |
Hops |
11 |
1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
12 |
Notes
Wyeast 1056 slurry from work into 4 liter starter for 24 hours.
6.8 gallons post cool.
29.8P@5.15pH OG.
12-11-16.
Cubes boiled twice, dried in oven, soaked 2 weeks, dumped and soaked with new bourbon.
Transfered to 4.5 gallons to 5 gallon carboy.
1.5 oz (wet weight) bourbon soaked (3 weeks) cubes.
6-24-17.
Transfer to keg.
3oz sugar and sprinkle of US-05.
Added another 1.5oz (wet weight) of bourbon soaked (6 months) cubes.
Added 0.5 cup of bourbon from soaking cubes for 6 months.
10.2* Plato. This Recipe Has Not Been Rated