Recipe Type: Partial Mash
Yeast: SA05
Yeast Starter: cake
Batch Size (Gallons): 5.5
Original Gravity: 1.114
Final Gravity: 1.031
IBU: 59
Boiling Time (Minutes): 90
Color: 68 srm
Primary Fermentation (# of Days & Temp): 14 days 70F
Secondary Fermentation (# of Days & Temp): 90 days 70f
Tasting Notes: not yet brewed

here is my first try at a goose island bourbon county stout clone. for any of you who have had this, it is thick and on the sweet side (finish gravity tested from bottle is over 1.040, i'm going a little lighter body).

I'm not posting about post-fermentation finishing with bourbon, oak and vanilla yet (that's another issue).

For now, my concern is sweet/roast balance. it is very plum/raisin, so i am trying to go heavy on the caramel 120, to be balanced by tree roasted malts. it is also not very bitter/ash, so i am cutting back slightly on the roasted. it is alot of roasted/chocolate, but i am hoping it will balance with the high finishing gravity.

for bitterness, goose island website says 60 ibu
also, website says ABV 13.0 (i'm shooting for 11.5% here and plan on getting the rest from the bourbon addition later)

Comments?

malt & fermentables
61% 12 lbs Northern Brewer Gold Malt Syrup
13% 2 lbs 8 oz Munich Malt - 20L
5% 1 lb Briess Caramel 80L
5% 1 lb Briess Caramel 120L
5% 1 lb Pale Chocolate Malt
5% 1 lb Chocolate Malt
4% 12 oz Roasted Barley
3% 8 oz Debittered Black Malt

Batch size: 5.5 gallons

Original Gravity
1.114 / 26.7° Plato
(1.102 to 1.119)
Final Gravity
1.031 / 7.8° Plato
(1.027 to 1.033)
Color
68° SRM / 134° EBC
(Black)
Mash Efficiency
75%

hops
90 mins 3.0 oz Yakima Magnum pellet 13.0 a.a
10 mins 1.0oz Willamette pellet 5.5 a.a.
1 min 1.0 oz Willamette pellet 5.5 a.a.
Boil: 4.0 avg gallons for 90 minutes

Bitterness
57.9 IBU / 39 HBU
ƒ: Tinseth
BU:GU
0.51

Yeast
SA-05 yeast cake from a previous amber ale