#20 bourbon BA stout

All Grain Recipe

Submitted By: lazynoodle (Shared)
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Brewer: Roland
Batch Size: 5.50 galStyle: American Stout (20B)
Boil Size: 9.01 galStyle Guide: BJCP 2015
Color: 36.6 SRMEquipment: BIAB - Roland
Bitterness: 38.8 IBUsBoil 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.

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