Bourbon Stout

Extract Recipe

Submitted By: jltparty (Shared)
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Batch Size: 6.00 galStyle: Imperial Stout (13F)
Boil Size: 4.71 galStyle Guide: BJCP 2008
Color: 62.8 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 69.5 IBUsBoil Time: 60 min
Est OG: 1.077 (18.7° P)
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.32 oz Carafoam (2.0 SRM) Grain 1
1 lbs Special B Malt (180.0 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
13.71 oz Black (Patent) Malt (500.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
13.71 oz Roasted Barley (300.0 SRM) Grain 6
12 lbs Dark Liquid Extract (17.5 SRM) Extract 7
2.19 oz Warrior [15.0%] - Boil 60 min Hops 8
1 lbs Light Dry Extract [Boil for 15 min] (8.0 SRM) Dry Extract 9
2.19 oz Willamette [5.5%] - Boil 10 min Hops 10
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
3.00 oz Oak Chips (Secondary 28 days) Misc 13

Notes

12oz bourbonlet the oak cubes soak in bourbon for 4 weeks.

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