1919 Bourbon Oaked Imperial Stout

**Brewtopia** · 05-10-2007, 03:14 AM

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: Yes
Additional Yeast or Yeast Starter: 1 qt. starter
Batch Size (Gallons): 10
Original Gravity: 1.087
Final Gravity: 1.016
IBU: 86.7
Boiling Time (Minutes): 60
Color: 49 SRM
Primary Fermentation (# of Days & Temp): 2 weeks @ 68°
Secondary Fermentation (# of Days & Temp): 4 weeks @ 68°

1919 Bourbon Oaked Imperial Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-F Stout, Russian Imperial Stout

Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 33.00
Anticipated OG: 1.085 Plato: 20.53
Anticipated SRM: 49.3
Anticipated IBU: 86.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.8 28.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
6.1 2.00 lbs. Crystal 120L Great Britain 1.030 120
3.0 1.00 lbs. Chocolate Malt Great Britain 1.034 475
1.5 0.50 lbs. Black Patent Malt Great Britain 1.027 525
1.5 0.50 lbs. Wheat Malt America 1.038 2
3.0 1.00 lbs. Roasted Barley Great Britain 1.029 575

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Magnum Whole 14.00 79.9 60 min.
2.00 oz. Northern Brewer Whole 9.00 6.8 10 min.
1.50 oz. Centennial Whole 10.50 0.0 0 min.

Yeast
-----

White Labs WLP001 California Ale

Other
-----
2 oz. of Stavin medium toast oak cubes soaked 1 month in Knob Creek Single
Batch Bourbon drained and added to the secondary for 4 weeks.

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 33.00
Water Qts: 33.50 - Before Additional Infusions
Water Gal: 8.38 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.02 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Sparge Temp : 165 Time: 15

**toastermm** · 02-12-2009, 03:42 PM

This looks fantastic. How did it turn out? Would you change anything? This might be on my "to do list".

**toastermm** · 08-15-2009, 04:45 AM

I should let people know that I made this recipe and that it won 2nd place at the Western MT state fair in the category of "Dark Beer". They didn't give out a first place for some reason, so maybe I can claim 1st. Anyways, it is amazing. It started out (for the first three months) a little off, but late this summer (about 6 months of aging) really came into being an awesome beer. It's sad that I only have about 6 beers left.

rainyseason · 09-07-2009, 08:02 PM

This looks awesome! I'd really like to try it, but lack the equipment/experience to do all grain just yet. What would I have to do to convert this to extract/partial mash? Suggestions?

Thanks

Dougan · 09-09-2009, 02:40 AM

As far as partial mash goes, I usually have success substituting light extract for pale malt. you'd wanna use promash and make sure the OGs are the same and you're good to go. If you use a lot of extract, consider adding a pound of sugar to lighten up the extract body.

dracus · 09-28-2009, 06:36 AM

Id like to make this in a 5gal size. I have brew smith for the adjustments, except for the oak chips part of this. What do you folks think?