BBG Bourbon Barrel Stout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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13-F Stout, Russian Imperial Stout
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Min OG:
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1.075
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Max OG:
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1.114
|
|
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Min IBU:
|
50
|
Max IBU:
|
100
|
|
|
Min Clr:
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30
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Max Clr:
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48
|
Color in SRM, Lovibond
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|
Batch Size (Gal):
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10.50
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Wort Size (Gal):
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10.50
|
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Total Grain (Lbs):
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33.00
|
|
|
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Anticipated OG:
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1.087
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Plato:
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20.93
|
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Anticipated SRM:
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53.2
|
|
|
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Anticipated IBU:
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70.7
|
|
|
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Brewhouse Efficiency:
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80
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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13.55
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Gal
|
|
|
Pre-Boil Gravity:
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1.068
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SG
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16.49 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
66.7
|
22.00 lbs.
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Pale Malt(2-row)
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America
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1.036
|
2
|
|
9.1
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3.00 lbs.
|
Crystal 90L
|
America
|
1.033
|
90
|
|
6.1
|
2.00 lbs.
|
Chocolate Malt
|
America
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1.029
|
350
|
|
6.1
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2.00 lbs.
|
Munich Malt(2-row)
|
America
|
1.035
|
6
|
|
6.1
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2.00 lbs.
|
Roasted Barley
|
America
|
1.028
|
450
|
|
3.0
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1.00 lbs.
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Un-Malted Wheat
|
|
1.036
|
2
|
|
3.0
|
1.00 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
2.00 oz.
|
Northern Brewer
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Whole
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9.00
|
32.4
|
60 min
|
|
3.00 oz.
|
Perle
|
Whole
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8.25
|
33.8
|
40 min
|
|
3.00 oz.
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Willamette
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Whole
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5.00
|
4.5
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5 min
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WYeast 1728 Scotish Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
|
|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
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0.0 ppm
|
|
biCarbonate(HCO3):
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0.0 ppm
|
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pH:
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0.00
|
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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33.00
|
|
|
Water Qts:
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38.75
|
Before Additional Infusions
|
|
Water Gal:
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9.69
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.17
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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154
|
90 Min
|
|
Mash-out Rest:
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168
|
35 Min
|
|
Sparge:
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170
|
60 Min
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Total Mash Volume Gal: 12.33 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |