Bourbon County Stout clone attempt

[roncruiser]

68. Still in there. Just letting everything mellow out. Probably been 3 weeks now or so.

Thanks. Did you end up using all Briess grains?

I plan to brew this beer soon, but my mash tun volume is only 7.5 gallons. Big enough to fit the specialty grains but not nearly large enough to even contain a quarter of the base malt (plus the specialty malts). I want to do this as a almost full all-grain recipe with maybe a few pounds of DME to attain proper gravity. So, I'm waiting on black-Friday to unload on a 15 gallon mash tun. 15 gallons should almost be I really want a 15 gallon circular igloo cooler but I'm not sure they exist.

Anyhow... thanks for the information.

 

[kcmobrewer]

No, some were Weyerman I think. I really don't think I have a discerning enough of a palate to be able to tell the difference. As long as I'm close that's good enough for me.

As long as it tastes ok post fermentation I'm gonna fine it and move to a keg for a year.

 

[Sleepyemt]

So the recipe doesn't mention wheat, but my 2014 bottle states it contains wheat... Unless this was meant to inform those that need to know about the gluten in barley?

View attachment ImageUploadedByHome Brew1448663168.519816.jpg

 

[Schumed]

Mine is about finishing up..at 1.039 started at 1.13 ...taste is in the ball park of bcbs...time to add the chips and bourbon

 

[blizzard]

A big pitch and slightly elevated temps should do it. I'm going to do it with the cake from a 1.040 Belgian single (3787), and pitch 099 if I have attenuation probs. fwiw.

I used 3787 on a beer this size and it got down to 1.020, which was definitely too low. My recipe (not bcbs) had some table sugar in there, but either way, 3787 is a beast. You might want to consider an ale yeast, but ymmv.

 

[Schumed]

My clone project is about to go to the next level

View attachment 1448760662484.jpg

 

[wobrien]

Ha! You've got some brewing to do!

 

[Schumed]

Finally got the bung ...still has some bcbs in it...taste like a dark chocolate woody booze...this is going to be big effort from other local homebrewers to get this filled up

View attachment 1448809379457.jpg

 

[marshall_tucker]

So the recipe doesn't mention wheat, but my 2014 bottle states it contains wheat... Unless this was meant to inform those that need to know about the gluten in barley?

View attachment 319130

I was going to make the same point regarding a 2015 bottle. Funny that their website does not mention it as an ingredient though.
I was speculating on the fact that wheat/dark wheat could maybe be responsible for the great mouthfeel in this stout when i noticed that on the bottle.

the thing about gluten makes sense, but why falsely claim an ingredient? that'd be CYA to the extreme. just say "contains gluten" instead, it gets right to the chase. seems odd, no?

i still believe they used wheat...

 

[uncleben113]

Anyone know (or have educated guesses of) the liquid volumes for this, trying to build it up in beersmith but as they use only the first runnings for this at GI the OG isn't useful as BS calculates it from the entire volume. Trying to nail down the grain bill scale to get the correct grav from first runnings alone.

Did you find out what the volume is on this? I feel like I'm missing something on the first runnings SG but I'm also trying to construct the recipe in BS.

 

[Dirty25]

I was going to make the same point regarding a 2015 bottle. Funny that their website does not mention it as an ingredient though.
I was speculating on the fact that wheat/dark wheat could maybe be responsible for the great mouthfeel in this stout when i noticed that on the bottle.

the thing about gluten makes sense, but why falsely claim an ingredient? that'd be CYA to the extreme. just say "contains gluten" instead, it gets right to the chase. seems odd, no?

i still believe they used wheat...

I don't think they use wheat, they showed a video of their brew sheet, wheat isn't a ingredient. The mouthfeel (and sweetness) comes from the high specialty grain percentage. No to mention they boil for 4 hours that has to cause a ton of carmilization of the wort.

 

[formula2fast]

The grain % that GI uses is:

64% 2 Row
21% Bolander Munich Malt
4% Chocolate Malt
4% Caramel 60
4% Roasted barley
3% Debittered Black Malt

Those % are from GI brew log sheets for this years BCBS, however, I would wager that is the % every year and the slight differences are crop differences, efficiency and aging.

 

[formula2fast]

I was going to make the same point regarding a 2015 bottle. Funny that their website does not mention it as an ingredient though.
I was speculating on the fact that wheat/dark wheat could maybe be responsible for the great mouthfeel in this stout when i noticed that on the bottle.

the thing about gluten makes sense, but why falsely claim an ingredient? that'd be CYA to the extreme. just say "contains gluten" instead, it gets right to the chase. seems odd, no?

i still believe they used wheat...

I wonder if the wheat is used in the bourbon that may be still in the barrels and that is why they have to list it. I do know people that are super sensitive to wheat and even the smallest amount makes them sick.

 

[marshall_tucker]

I wonder if the wheat is used in the bourbon that may be still in the barrels and that is why they have to list it. I do know people that are super sensitive to wheat and even the smallest amount makes them sick.

Dang, i knew i was overlooking something. I'd have to support this as the reason, no other explanation imo.

So it's the residual wheat in the wood that contributes the extra protein for the beer's texture right? (lol, I'm not going to let that die just yet)

 

[ohiobeer29]

I saw a thread where us 05 was used after the first ferm was done then after that one is down move to secondary and add bourbon soaked cubes or etc and let it sit for at least 6 months or etc depending on how you oak it like cubs spirals etc

 

[kcmobrewer]

The recipe called for that yeast from the beginning...

 

[jammin]

The grain % that GI uses is:

64% 2 Row
21% Bolander Munich Malt
4% Chocolate Malt
4% Caramel 60
4% Roasted barley
3% Debittered Black Malt

Those % are from GI brew log sheets for this years BCBS, however, I would wager that is the % every year and the slight differences are crop differences, efficiency and aging.

Any chance you could point in the direction where you found that?

 

[formula2fast]

In the grit and grain series online there is a brief second where they show the brew log sheet. I paused it, screen shot it, and then converted their weight into percentage so I could easily scale it in my brew software.

 

[jammin]

In the grit and grain series online there is a brief second where they show the brew log sheet. I paused it, screen shot it, and then converted their weight into percentage so I could easily scale it in my brew software.

solid - thanks bro!

if you can track down a link to that episode id like to watch it

 

[formula2fast]

The only thing I could not see was the hop schedule. It also listed OG, color, yeast (although it only said Ale yeast, so whatever their house ale strain is), and IBU's. but that info is all over the place anyways.

 

[Duncan83865]

Check out YouTube and just search "grist to grain". It's the version that's just over 45 minutes. I happened to notice the brew sheet when I was watching it too.

 

[jammin]

^muchos grassy.ass
[ame]https://www.youtube.com/watch?v=wUQo7zEr7d4[/ame]

 

[McUbermensch]

The grain % that GI uses is:

64% 2 Row
21% Bolander Munich Malt
4% Chocolate Malt
4% Caramel 60
4% Roasted barley
3% Debittered Black Malt

Those % are from GI brew log sheets for this years BCBS, however, I would wager that is the % every year and the slight differences are crop differences, efficiency and aging.

When I plug that in to beersmith I'm only getting an SRM of 61. I'm not doubting your numbers just curious how it's so different.

Brewing this very soon. If it wasn't so expensive I'd brew enough to fill the Four Roses barrel I've got.

 

[uncleben113]

When I plug that in to beersmith I'm only getting an SRM of 61. I'm not doubting your numbers just curious how it's so different.

Brewing this very soon. If it wasn't so expensive I'd brew enough to fill the Four Roses barrel I've got.

Try subbing the chocolate and/or roasted barley for a darker version as those two malts can vary pretty widely in SRM

 

[formula2fast]

I use beer tools pro and it calculated the SRM as 37.1. I will admit, I never pay attention to SRM calculations, so I did not even notice that.

On the GI brew log sheet, it lists color as 180, so I am not even sure what scale they are using.

 

[uncleben113]

I heard from somewhere else that SRM is 70. Maybe on the GI site?

 

[uncleben113]

I heard from somewhere else that SRM is 70. Maybe on the GI site?

After researching, I have no idea where I got this from. How did they get their SRM so high?

 

[jammin]

After researching, I have no idea where I got this from. How did they get their SRM so high?

The SRM of Parabola is listed @ 167 so goose island must be using the same scale as Firestone Walker?

 

[itsratso]

what hop schedule are people doing?

 

[itsratso]

The SRM of Parabola is listed @ 167 so goose island must be using the same scale as Firestone Walker?

ebc?

https://www.brewtoad.com/tools/color-converter