Cronk Bourbon Stout

All Grain Recipe

Submitted By: Boramin (Shared)
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Brewer: Jim Cronk
Batch Size: 11.00 galStyle: Imperial Stout (13F)
Boil Size: 14.18 galStyle Guide: BJCP 2008
Color: 42.8 SRMEquipment: CRONKENBREW
Bitterness: 58.6 IBUsBoil 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 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).

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