Bourbon Barrel Stout 
All Grain Recipe
Submitted By: mattcrecelius (Shared)
Members can download and share recipes
| Brewer: Matt Crecelius | |
| Batch Size: 6.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 7.76 gal | Style Guide: BJCP 2008 |
| Color: 75.9 SRM | Equipment: Krekel Brewery - RIMS setup |
| Bitterness: 57.1 IBUs | Boil Time: 75 min |
| Est OG: 1.095 (22.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.033 SG (8.3° P) | Fermentation: Ale, Two Stage |
| ABV: 8.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 3 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 2 lbs |
Toasted Malt (27.0 SRM) |
Grain |
5 |
| 1 lbs |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
6 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 1.00 oz |
Magnum [13.5%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Perle [7.5%] - Boil 30 min |
Hops |
9 |
| 1.00 oz |
Perle [7.5%] - Boil 15 min |
Hops |
10 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
11 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
12 |
| 8.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
13 |
Notes
Soak Oak Chips in high quality Bourbon prior to adding to secondaryThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor