Bourbon Barrel Stout Modify Recipe All Grain
50
SRM
Stats
OG1.103
FG1.020
IBU92.3
ABV10.70
SRM50.0
BJCP 2004 - Russian Imperial Stout

Recipe Notes: This is the recipe I plan on putting in the bourbon barrel at The Bruery. Actual boil time was 150 minutes but entering this here seems to throw the hop utilization way off, so I've left it at 60 minutes. Used 25g rehydrated US-05.
Tasting Notes: 3 Weeks after brewing has a distinct tobacco flavor in the finish. I was also tasting some "coffee jelly bellies" in it as it warmed. I think the tobacco is probably from the combination of special b and the roasted grains. It's much too young to tell if this is a good thing or not.
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Status Testing
Rating 0 (1 Votes) - Rate The Recipe
Brewer Brent Rahn
Boil Size 8 Gal
Boil Time 60 mins
Batch Size 6.5 Gal
Primary 7 days at 64 °F
Secondary 0 days at 32 °F
Tertiary 0 days at 32 °F
Lager/Condition 0 days at 32 °F
Calories (12oz) 333
  Style Comparison
  Low   High
OG 1.075 1.103 1.100
FG 1.018 1.020 1.034
IBU 50 92.3 95
SRM 30 50.0 45
ABV 8 10.7 13
CO2 1.8 0.0 2.6


% Weight Grain Type Color
74.2% 19 lbs Pale Malt (2 Row) US Grain 2
5.9% 1.5 lbs Roasted Barley Grain 300
5.9% 1.5 lbs Chocolate Malt - US Grain 350
3.9% 1 lbs Caramunich Malt 60 Grain 60
3.9% 1 lbs Candi Sugar, Dark Sugar 275
3.9% 1 lbs Special B Malt Grain 180
2.4% 9.92 oz Sugar, Table (Sucrose) Sugar 1


Weight Hop Notes Form AA% Boil Time
4.23 oz Galena Boil Pellet 10.10 60 mins


Lab Product Name Type Form
DCL Yeast S-05 SafAle American Ale Ale Dry


Weight Name Time Type Use
None


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None


Mash: Mash Schedule - Barrel Stout
Name Type Target Temp Time
Sacc Infusion 150 °F 120 mins
Mashout: 32 °F


Submitted By: brahn On 5/10/08
Last Updated: 6/3/08