bourbon county stout - first attempt - Home Brew Forums
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Old 01-10-2012, 09:40 PM   #1
jeliasik
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Apr 2011
Chicago, IL
Posts: 16


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
: Tinseth
BU:GU
0.51

Yeast
SA-05 yeast cake from a previous amber ale


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Old 01-10-2012, 10:23 PM   #2
gregpio85
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Jan 2011
Chicago, IL
Posts: 195
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Subscribing to see how this turns out.

Any reason for the Yakima Magnum addition? Hops on hand? The website just lists willamette.



 
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Old 01-11-2012, 01:16 AM   #3
jeliasik
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Apr 2011
Chicago, IL
Posts: 16

well, since it's just a bittering hops, I go for a high IBU, since the flavor and aroma will boil away anyway. Yakima Magnum is a clean bittering hop that does not impart alot of flavor on its own. The flavor will come from Willamette.
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Old 01-12-2012, 04:35 PM   #4
Quadrupled
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Jul 2011
Suburbs of Chicago, Illinois
Posts: 487
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I'm looking forward to your brewing updates as well as the updates about the bourbon/oak aging with which you eventually decide to proceed. I hope this turns out really well for you.

 
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Old 02-07-2012, 02:56 AM   #5
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
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I'm hearing more and more that the really well aged BB Oak Stouts such as this blend to taste at the end. I'm assuming that you could either age half of this on bourbon cubes/barrel and the other half without. Then you'd blend.

I know that a lot of the breweries also just brew a fresh batch of the Stout and blend the fresh batch with aged batch.

Just a thought
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Old 02-16-2012, 05:41 AM   #6
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
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Just found this floating around the internet. Supposedly this came straight from the brewery in 2007 (Spec-Sheet). Although I can't officially confirm this, the 1.042 FG sounds spot on. Higher than most are assuming on these boards.

Quote:
Here's a little more info that might help you. This is from a 2007 spec-sheet from the brewery.

Beer Bourbon County Stout
O.G. 30.0 (Plato)
F.G. 10.5 (Plato)
% Abv 12.0
%Abw 9.0
IBUs 60
Color 100
Carbs. 45
Cal/12oz 415
Hops UK Styrian
Malts 2-Row, Munich, Chocolate, C-60, Roast Barley, DB Black

FYI... 30 Plato = 1.129 SG, 10.5 = 1.042
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 04-03-2012, 12:52 PM   #7
Quadrupled
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Jul 2011
Suburbs of Chicago, Illinois
Posts: 487
Liked 114 Times on 81 Posts


Well, it's approaching the time when you should be considering what you will soon be doing for the bourbon/vanilla/oak. Any plans for what you will do?

I'm extremely anxious to hear how this is coming along.

 
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Old 11-29-2012, 01:54 AM   #8
Sea_of_Shells
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Aug 2012
Simi Valley, CA
Posts: 79
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What became of this? Did you ever brew it?

 
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Old 11-30-2012, 06:38 PM   #9
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts


I'd also take a look at Revvy's 50th procedure. He seems to think he's nailed the Bourbon County Stout Barrel character on a homebrew scale.

You could definitely get some ideas from this.

http://www.homebrewtalk.com/f12/help...6/index29.html


__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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