#20 bourbon BA stout
All Grain Recipe
Submitted By: lazynoodle (Shared)
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Brewer: Roland | |
Batch Size: 5.50 gal | Style: American Stout (20B) |
Boil Size: 9.01 gal | Style Guide: BJCP 2015 |
Color: 36.6 SRM | Equipment: BIAB - Roland |
Bitterness: 38.8 IBUs | Boil Time: 60 min |
Est OG: 1.099 (23.7° P) | Mash Profile: BIAB, Light Body |
Est FG: 1.025 SG (6.4° P) | Fermentation: Ale, Two Stage |
ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
21.61 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
5.34 g |
Salt (Mash 60 min) |
Misc |
2 |
5.07 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
2.85 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
1.66 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
16 lbs 8.00 oz |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
6 |
2 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
7 |
1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
8 |
8.00 oz |
Black Malt - 2-Row (Briess) (500.0 SRM) |
Grain |
9 |
8.00 oz |
Caramel Malt - 120L (Briess) (120.0 SRM) |
Grain |
10 |
8.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
11 |
8.00 oz |
Chocolate Malt (Bairds) (500.0 SRM) |
Grain |
12 |
1.00 oz |
Nugget [12.5%] - Boil 60 min |
Hops |
13 |
1.00 oz |
Glacier [5.4%] - Boil 15 min |
Hops |
14 |
0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
15 |
2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
16 |
Notes
Brew day 2/9/19
approx 8gal wort after mash
Boiled ~2hr. 5.25gal into fermenter.
OG 1.096
chilled and fermenting at 69’
Blowoff activity after 8hours. Moving temp down to 67.
2/15 - upped to 69
2/19 - gravity reading 1.024 (.002 under estimate). Alcohol on the nose, little sweet. Roasty.
2/22 - dropped temp to 67
3/1 - dropped to 35
3/3 - racked to bourbon barrel. Didn’t fill completely. Cleared headspace with co2. In ferm chamber at 55.
3/13 - purged headspace with co2. Aroma is smelling good.
3/24 - purged with co2. Pulled sample. Vince vanilla tones, oak. Smooth. Will plan to keg next weekend (would be about 30 days in the barrel)
4/20 kegged using bounce r filter. Purged keg and left overnight to chill down to temp.
4/21 20 psi for 4 hours with carb stone.
After r hours, 10psi for 24 hours.
24 psi for 3 hours then 10 psi for 24 hours. Good carbonation. This Recipe Has Not Been Rated