Bourbon County 
All Grain Recipe
Submitted By: csell282 (Shared)
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| Brewer: Cory | |
| Batch Size: 11.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 14.44 gal | Style Guide: BJCP 2008 |
| Color: 69.6 SRM | Equipment: Bourbon County on Electric Brewery |
| Bitterness: 48.7 IBUs | Boil 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 |
| 6.0 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 70FThis Recipe Has Not Been Rated
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