Cronk Bourbon Stout 
All Grain Recipe
Submitted By: Boramin (Shared)
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| Brewer: Jim Cronk | |
| Batch Size: 11.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 14.18 gal | Style Guide: BJCP 2008 |
| Color: 42.8 SRM | Equipment: CRONKENBREW |
| Bitterness: 58.6 IBUs | Boil Time: 90 min |
| Est OG: 1.085 (20.5° P) | Mash Profile: Cronk Double Decoction |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Ale, Two Stage |
| ABV: 8.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 22 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 4 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
| 4 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
| 2 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
| 1 lbs |
Carafa III (525.0 SRM) |
Grain |
5 |
| 2 lbs |
Milk Sugar (Lactose) [Boil] (0.0 SRM) |
Sugar |
6 |
| 2.00 oz |
Magnum [14.0%] - Boil 90 min |
Hops |
7 |
| 4.00 oz |
Goldings, East Kent [5.0%] - Boil 30 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
10 |
| 4.00 oz |
Oak Chips/Shavings (Secondary 21 days) |
Misc |
11 |
Notes
Soak 4oz dark toast oak chips/shavings in 4 to 6 cups of bourbon (Jim Beam Black) for a few days to a week and split equally between buckets at secondary, 3 weeks in secondary. Recommend putting oak in a mesh bag for ease of cleanup and siphoning later.
For coconut version, additionally toast 28oz of sweetened shredded coconut at 325F stirring every 5 min until golden brown. Put in a mesh bag and soak overnight in the bourbon with the oak chips before adding to Secondary buckets (to sterilize and extract flavors). This Recipe Has Not Been Rated
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