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Old 02-08-2011, 01:18 PM   #1
jarod7736
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Default Bourbon County Stout clone attempt

I thought i'd put this here.

Goose Island lists their ingredients on the website, I assumed that it's in order of greatest to least amounts, from left to right. I put it in BeerSmith and played around and here is what I came up with. I brewed this on sunday. To do an all grain version, just up the 2-row to 20lbs and drop the 11lbs of extract. I didn't think 28lbs of grain would work in my 10gal rubbermaid cooler. It's bubbling away right now. My hydrometers scale only goes to 1090, so I don't have an accurate OG. I'm guessing just from where it was on it that it was around 1120. Super sweet, sticky and syrupy. As expected.

TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.129 SG
Estimated Color: 71.5 SRM
Estimated IBU: 38.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Liquid Extract (8.0 SRM) Extract 46.3 %
3.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 14.7 %
2.50 lb Munich Malt - 20L (20.0 SRM) Grain 10.5 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 8.4 %
2.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.5 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.2 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4.2 %
0.25 lb Debittered Black Malt (500.0 SRM) Grain 1.1 %
2.00 oz Northern Brewer [8.50%] (60 min) Hops 33.6 IBU
1.00 oz Williamette [5.50%] (10 min) Hops 3.9 IBU
1.00 oz Williamette [5.50%] (1 min) Hops 0.5 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale (1L starter)


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.75 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 12.75 qt of water at 178.2 F 158.0 F 45 min

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Old 02-08-2011, 01:20 PM   #2
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Old 02-08-2011, 11:03 PM   #3
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I hope it comes out better than I'm expecting, but that sounds waay too sweet. Nearly 25% of your bill is mostly unfermentable and you mashed high. I don't think this gets <1.05 as is.

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Old 02-08-2011, 11:14 PM   #4
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How are you going to get your bourbon flavor?

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Old 02-08-2011, 11:15 PM   #5
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Quote:
Originally Posted by dcp27 View Post
I hope it comes out better than I'm expecting, but that sounds waay too sweet. Nearly 25% of your bill is mostly unfermentable and you mashed high. I don't think this gets <1.05 as is.
sounds like a dead ringer for GI BCS
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Old 02-08-2011, 11:36 PM   #6
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I'm hoping it gets down around 1035-1040. BCBS is super sweet. I have 4 oz of oak chips soaking in makers and vanilla beans that I'll let it age on for awhile.

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Old 02-08-2011, 11:59 PM   #7
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That's a monster beer! Let us know how it goes.

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Old 02-10-2011, 03:04 AM   #8
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How much Bourbon are you going to add?

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Old 02-10-2011, 03:32 AM   #9
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Right now I have 4oz of oak chips soaking in Makers Mark. My plan is to strain those, and to let it sit on the chips in secondary for a month, and see how it is. I did a stout a few months ago where a 1/2 pint of makers was just dumped in during secondary, and there wasn't much bourbon coming through. This one needs to be pretty over the top.

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Old 02-10-2011, 01:18 PM   #10
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I'm not too familiar with oaking beers, but 4oz of chips sounds like a ****load to me.

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