Bourbon County

All Grain Recipe

Submitted By: csell282 (Shared)
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Brewer: Cory
Batch Size: 11.00 galStyle: Imperial Stout (13F)
Boil Size: 14.44 galStyle Guide: BJCP 2008
Color: 69.6 SRMEquipment: Bourbon County on Electric Brewery
Bitterness: 48.7 IBUsBoil Time: 120 min
Est OG: 1.108 (25.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 11.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
32 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
6 lbs Munich Malt - 10L (10.0 SRM) Grain 2
3 lbs Black (Patent) Malt (500.0 SRM) Grain 3
2 lbs Chocolate Malt (350.0 SRM) Grain 4
2 lbs Roasted Barley (300.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
2.00 oz Warrior [15.0%] - Boil 60 min Hops 7
4.00 oz Willamette [4.9%] - Boil 10 min Hops 8
2.00 oz Willamette [4.9%] - Boil 2 min Hops 9
6 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10

Notes

12/21/14 - O.G. of 1.115 and 11 gallons. Added 2 lbs of dme to reach og, otherwise would have been 1.107 aerated with pure O2 and brought upstairs to ferment at 69deg. 12/26/14 - After 5 days fermentation stalled at 1.042. Added 2 sachets of rehydrated champagne yeast with no added fermentation. 12/29/14 - Added 2 tsp amylase enzyme and stirred up yeast. (still 1.042) Bottled 5/30/15 5/1/16 Second time around, mashed at 152. O.G. 1.110, all malt. Pitched at 75F, brewpi set at 70F

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