Bourbon County Malt Bill - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bourbon County Malt Bill
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-07-2012, 02:59 AM   #1
Wernerherzog
Recipes 
 
Sep 2010
Chicago
Posts: 189
Liked 2 Times on 2 Posts



I'm working on a recipe for a bourbon county clone and was wondering if I could get some critiques from people here. I want to do a pretty good job with it but am not used to making finely tuned RIS recipes. Usually I just throw in a bunch of the usual suspects. I'm working from three sources to construct this first draft, one is the tally floating around here supposedly sourced from Goose Island that states their OG at 1.129, the second is the website for the specific grain types, and third is Designing Great Beer's section on the NHC 2nd round winners that gives a percentage of the malt bill of each ingredient in the average winner's recipe. I thought I'd start from these averages and fine-tune as others and myself thought fit. I have also sourced Daniels' numbers for the potential yield of grain types, taking roughly the median of each range he gives for every grain type I've used in the recipe. The latter being said, you might tell by now that I don't use brewing calculators for recipes... That said, here's what I have so far.

Efficiency- 70%



Pale----60%------------15.38 lbs.
C60-----9%-------------2.44 lbs.
Munich--13%-------------3.42 lbs.
Roast----8%-------------2.84 lbs.
Choc-----5%-------------1.7 lbs.
Debit Bl.--5%-------------1.84 lbs.

OG- 1.129 Total lbs: 27.62


Of course, the first thing that really strikes the eye is the grain total, so I have to ask whether or not people have any suggestions for hitting the high OG with less grains? Can I expect better numbers by splitting the grains up 50/50 into two different mash tuns and then emptying the mash together into one boil? Then I could bump up my expected efficiency.

The second question I have primarily is, as it stands, my percentage of base malt to specialty is 60/40 if you don't consider munich base, and 73/27 if you do. Is that too much specialty? Even for a giant RIS? If there were more base and less specialty I would certainly be able to hit the OG quicker with less grain. But would it taste as good?

The third question: What do you think of the grist in general? I want this to be BC stout, not Ray Daniels' statistical average of NHC 2nd round Stouts. What can I do to adjust to taste?

I'm hoping some people who have done some pretty monstrous RISs can chime in here and at least people who are familiar with doing big beers. My last 4-5 beers have been 1.110-1.120 but they've been closer to 20 lbs grain because the recipe called for more base than specialty given the beer type (Barleywine and Old Ale). Also, I've been boiling off something like 6 gallons total to get to those numbers, mashing in with 8 gallons and rinsing with an additional 6. I can't even imagine what I nightmare this will be.

Help!



 
Reply With Quote
Old 03-08-2012, 02:26 AM   #2
Wernerherzog
Recipes 
 
Sep 2010
Chicago
Posts: 189
Liked 2 Times on 2 Posts


No comments at all? Has anyone else brewed a stout with a big specialty bill and come out with a good product?



 
Reply With Quote
Old 03-08-2012, 11:34 PM   #3
dwbrews
Recipes 
 
Apr 2009
Chicago, IL
Posts: 5

I like that grain bill...did you find info indicating approximate percentages. I think that your heavy on roasted. BCBS does have a decent amount of roast character too it...but its not overpowering. 8% just seems high to me...

Also, what are you mashing at...I'd mash high....I saw somewhere that the final gravity on this beer is in the 1.040s.

 
Reply With Quote
Old 03-09-2012, 05:20 AM   #4
skeezerpleezer
Recipes 
 
Apr 2010
Roswell, GA
Posts: 2,533
Liked 665 Times on 407 Posts


It also has a decent amount of bourbon that could give it a 1+% abv boost. All I know is that there is a lot of specialty grain/high FG, lots of bourbon/oak/vanilla, and it is amazing. I hope you nail it so I can duplicate it.

As far as mash goes, if you have a normal mash tun, say 10-12 g, that won't work well with 27lbs of grain. You may consider using some extract, or splitting into 2 mash runs, then using second runnings to make some lighter stouts or porter like beers (parti-gyle). Collecting more wort and Boiling 90-120 min will help you with efficiency.

 
Reply With Quote
Old 03-09-2012, 05:47 AM   #5
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 22,971
Liked 1576 Times on 1019 Posts


Our club has brewed an attempt. It's very good but we haven't done a side by side yet.

205.0 lb (75.9%) Maris Otter Pale Ale Malt; Thomas Fawcett
18.0 lb (6.7%) Munich TYPE I; Weyermann
14.0 lb (5.2%) Chocolate Malt; Simpsons
14.0 lb (5.2%) Roasted Barley; Briess
12.0 lb (4.4%) Caramel Malt 60L; Briess
7.0 lb (2.6%) Carafa SpecialŪ TYPE III; Weyermann
10.0 oz (33.3%) Magnum (10.0%) - added during boil, boiled 75 min
4.0 oz (13.3%) Magnum (14.5%) - added during boil, boiled 75 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 15 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 5 min

We re-brewed it and increased the IBU by 10 and increased the roasted barley to 16lbs. No taste on that batch yet.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 03-09-2012, 06:04 AM   #6
skeezerpleezer
Recipes 
 
Apr 2010
Roswell, GA
Posts: 2,533
Liked 665 Times on 407 Posts


Quote:
Originally Posted by Bobby_M
Our club has brewed an attempt. It's very good but we haven't done a side by side yet.

205.0 lb (75.9%) Maris Otter Pale Ale Malt; Thomas Fawcett
18.0 lb (6.7%) Munich TYPE I; Weyermann
14.0 lb (5.2%) Chocolate Malt; Simpsons
14.0 lb (5.2%) Roasted Barley; Briess
12.0 lb (4.4%) Caramel Malt 60L; Briess
7.0 lb (2.6%) Carafa SpecialŪ TYPE III; Weyermann
10.0 oz (33.3%) Magnum (10.0%) - added during boil, boiled 75 min
4.0 oz (13.3%) Magnum (14.5%) - added during boil, boiled 75 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 15 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 5 min

We re-brewed it and increased the IBU by 10 and increased the roasted barley to 16lbs. No taste on that batch yet.
Holy Shiite, that's a lot of grain. How many g batch? 100? Hope it turns out good, that's a big investment there. On the ipad so can't see location, you happen to be in Chicago and snag some of the used BCBS barrels from Goose island to age it in?

 
Reply With Quote
Old 03-09-2012, 03:59 PM   #7
Wernerherzog
Recipes 
 
Sep 2010
Chicago
Posts: 189
Liked 2 Times on 2 Posts


cause that's what our club is doing

Quote:
Originally Posted by skeezerpleezer View Post
Holy Shiite, that's a lot of grain. How many g batch? 100? Hope it turns out good, that's a big investment there. On the ipad so can't see location, you happen to be in Chicago and snag some of the used BCBS barrels from Goose island to age it in?

 
Reply With Quote
Old 03-09-2012, 04:57 PM   #8
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 22,971
Liked 1576 Times on 1019 Posts


We aged ours in Buffalo Trace Barrels direct from the distillery. 65 gallon batch plus 25 gallons of decent tail runnings beer.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 03-09-2012, 07:31 PM   #9
bmick
Recipes 
 
Apr 2011
New York, NY
Posts: 324
Liked 26 Times on 16 Posts


I did a big stout recently and used some DME to get the gravity up past what I could get from the grains I can fit in my tun. Is the FG on this really 1.040? Seems like that would be cloying...

 
Reply With Quote
Old 03-10-2012, 08:19 PM   #10
Wernerherzog
Recipes 
 
Sep 2010
Chicago
Posts: 189
Liked 2 Times on 2 Posts


That's the readings given by a data sheet floating around in another recipe, 2007 round I think. I agree though. I just tried one of my beers that's sitting at 1032 and it was a bit much (it might have been a combo of that with esters and hops though for that particular beer). I thinik it might still possibly sit well with a beer like BC). I'm extremely hesitant about the giant numbers, though, and so I'm going to do a test batch this weekend. If it's cloying, we'll adjust the recipe for other batches.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bourbon County Stout clone attempt jarod7736 Recipes/Ingredients 230 04-05-2016 06:50 PM
Goose Island Bourbon County Coffee Stout kingjohnh Recipes/Ingredients 29 01-22-2016 03:44 AM
Grain Bill for Bourbon Barrel Porter jsharp3 Recipes/Ingredients 2 01-27-2012 12:06 PM
rye ipa malt bill questions..Can you help? stephenhawking Recipes/Ingredients 5 12-09-2011 11:40 PM
Ruddles County Clone stldrum Recipes/Ingredients 4 05-24-2011 03:26 AM


Forum Jump