BCBC Bourbon Stout - TEMP

All Grain Recipe

Submitted By: tjc1026 (Shared)
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Brewer: Tim
Batch Size: 5.81 galStyle: Imperial Stout (20C)
Boil Size: 7.72 galStyle Guide: BJCP 2015
Color: 51.0 SRMEquipment: Brew Devil
Bitterness: 54.2 IBUsBoil 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.

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