Bourbon County Stout clone attempt

[Schumed]

Last I check its Dark ...does exact color matter once you get past 20?

 

[jammin]

ebc?

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

probably right.

Last I check its Dark ...does exact color matter once you get past 20?

i think folks are using the calculated color as a barometer of how close they are their specialty grains. i agree that it's gonna be "black" in the glass, but i have noticed that not all stouts have the same depth in color. if you tilt your glass to get a thinner layer of beer, you can really get a feel for dark the beer really is.

 

[holy]

I use Beeralchemy and my latest batch calculates at a 66.6 SRM using Morey

 

[ohiobeer29]

Tried my first bcbs.homebrew clone bottle it's pretty good flavors are there.but mild I pick up bourbon oak and vanilla so far

 

[ultravista]

Subscribing

 

[BigPerm]

Maybe I missed this, but what kind of IBUs are people shooting for here? I've seen beers this big range from 40-80 IBUs. Any recomendations on a hop schedule?

 

[uncleben113]

Maybe I missed this, but what kind of IBUs are people shooting for here? I've seen beers this big range from 40-80 IBUs. Any recomendations on a hop schedule?

The recipe from the video says 60+ so I'm shooting for 60. You really just want the IBUs without worrying about hop character. I would go with a single hop addition some before the end of the boil. I think I have mine set at 60 min but it really doesn't matter that much

 

[ultravista]

Attached is a screenshot from Goose's "Grit and Grain - The Story of Bourbon County Stout". It is the top of the BCS brew sheet.

IBU: 60+
Color: 180
Target OG: 30 / 1.131
Apparent Extract: 10.5 / 1.042
ABV: 11.75
Yeast: Ale

Malt Weight (LB) Ratio
2 Row 3100 64.4%
Bonlander Munich Malt 1000 20.8%
Chocolate 200 4.2%
C-60 200 4.2%
Roasted Barley 200 4.2%
Black Malt 116 2.4%
4816

Absent is the mash temp, hop schedule, coffee addition, and the rest of the magic.

This is good starting point. Hops aren't prominent so a bittering charge may be all that is needed.

Hope this helps. The 47 minute video is well done and informational.

Vimeo: [ame="https://vimeo.com/146417314"]https://vimeo.com/146417314[/ame]
YouTube:

 

[mbbransc]

Several posters were trying to create the GI recipe in Beersmith. I created one to get your started. Note that it's for a 10-gal batch at 74.4% efficiency with a 2-hr boil. Scale it to your system and adjust accordingly.

For example, I'd scale to my equipment, probably lower the efficiency to ~60% and add DME to make up the difference. I'd also sub-out the Willamette hops for a higher alpha English hop so it didn't require 9oz for a 10-gal batch.

If there are any issues with the file, let me know so I can fix them for future users.

Cheers!

ETA: here it is in text

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bourbon County Brand Stout
Brewer: Goose Island
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.44 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.129 SG
Estimated Color: 63.5 SRM
Estimated IBU: 58.6 IBUs
Brewhouse Efficiency: 74.40 %
Est Mash Efficiency: 81.8 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
31 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 63.5 %
10 lbs Munich Malt (9.0 SRM) Grain 2 20.5 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.1 %
2 lbs Chocolate Malt (350.0 SRM) Grain 4 4.1 %
2 lbs Roasted Barley (300.0 SRM) Grain 5 4.1 %
1 lbs 12.8 oz Debittered Black Malt (550.0 SRM) Grain 6 3.7 %
9.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 7 58.6 IBUs
4.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
1.0 pkg Super High Gravity Ale (White Labs #WLP0 Yeast 9 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 48 lbs 12.8 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 80.06 qt of water at 166.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Sources:
Goose Island website: http://www.gooseisland.com/beer-bourbon-county-stout.html
Goose Island's video series, Grit & Grain, Chapter 6 @ 3:17 mark: [ame]https://www.youtube.com/watch?v=uZc1c52Ue1U[/ame]

Created with BeerSmith 2 - http://www.beersmith.com

View attachment GI_Bourbon_County_Brand_Stout.bsmx

 

[ultravista]

mbbransc - now we have to figure out the coffee additions and the 'bourboning'.

 

[Schumed]

Here was my take on BCBS
http://www.brewersfriend.com/homebrew/recipe/view/295381/schubrew-ris-ii

Its not exactly what Goose Island does...I used what I had on hand. I used Vienna Malt instead of Munich...and used CaraFa II instead of De-bittered black...I also was low on roasted malt and used some brown malt to make up the difference.

I used the cold steep method with all the dark malt. Really like this method. Grind all the dark malt finely soak overnight in a quart of water for every pound...then filter. Add the extract at flameout. Allows the chocolate and roasty flavors to really shine without all the unwanted bitterness.

I did a 90 Minute mash at 154 and a 90 minute boil

After fermentation I split up my 5 gallon batch....2 - 1 gallon jugs and a 3 gallon carboy. The 3 gallon carboy got a honeycomb barrel aged alternative soaked in bourbon for a week...one gallon got 4 madgascar vanilla beans...the other got some coffee...

Did some taste test last night...all 3 are awesome and are very inspired by BCBS...boozy, rich, great mouthful...a little sweet. Really love how it turned out

We did a different RIS to fill our BCBS barrel
[ame]https://www.youtube.com/watch?v=K0Sg1YvdPlI[/ame]

 

[ultravista]

What happened to the momentum in this thread?

 

[BrewCityBaller]

What happened to the momentum in this thread?

It has been much easier to get the real deal lately so no one is trying to do it themselves!

 

[roncruiser]

What happened to the momentum in this thread?

Part of it is it takes a lot longer for the final results too. I'm guessing many are in the conditioning phase.

My attempt is next month. Everything's in place.

 

[holy]

Although I was able to find and stash quite a few bottles of the real thing, my second attempt at re-creating something similar is currently aging in my fermentation tank. I should have some details on Final gravity very soon

 

[Schumed]

What happened to the momentum in this thread?

Did you not like my recipe attempt?

 

[MadHomebrewer]

nvm

 

[BrewCityBaller]

So maybe someone can help me out and let me know if I'm being crazy...

I plan to brew this the first weekend of June and then age it until Christmas time. I just added 2 oz. of French oak to about 16 oz. of Bulleit Bourbon and stuck the whole mess in a tupperware container in a dark cabinet. My intention was to thoroughly 'bourbonize' the wood chips so I can add only those, not the liquor, to secondary fermentation.

Are there are downsides to this I haven't thought through? My thought process was that in commercial examples barrels have whiskey in them for quite a while and then the whiskey is removed. I am thinking my process would replicate the commercial version.

 

[roncruiser]

So maybe someone can help me out and let me know if I'm being crazy...

I plan to brew this the first weekend of June and then age it until Christmas time. I just added 2 oz. of French oak to about 16 oz. of Bulleit Bourbon and stuck the whole mess in a tupperware container in a dark cabinet. My intention was to thoroughly 'bourbonize' the wood chips so I can add only those, not the liquor, to secondary fermentation.

Are there are downsides to this I haven't thought through? My thought process was that in commercial examples barrels have whiskey in them for quite a while and then the whiskey is removed. I am thinking my process would replicate the commercial version.

My thoughts aligned with this guy here. He makes great beer. A very informative read. I could not have said it better myself:

http://www.bertusbrewery.com/2015/12/barrel-aged-stouts-and-charred-oak.html?m=1

 

[ultravista]

I watched an episode of Moonshiners this weekend where the group quickly aged corn whisky into 'scotch' by soaking the product w/oak cubes then heating and cooling to expand/contract the oak like it would naturally.

So maybe someone can help me out and let me know if I'm being crazy...

I plan to brew this the first weekend of June and then age it until Christmas time. I just added 2 oz. of French oak to about 16 oz. of Bulleit Bourbon and stuck the whole mess in a tupperware container in a dark cabinet. My intention was to thoroughly 'bourbonize' the wood chips so I can add only those, not the liquor, to secondary fermentation.

Are there are downsides to this I haven't thought through? My thought process was that in commercial examples barrels have whiskey in them for quite a while and then the whiskey is removed. I am thinking my process would replicate the commercial version.

 

[BrewCityBaller]

My thoughts aligned with this guy here. He makes great beer. A very informative read. I could not have said it better myself:

http://www.bertusbrewery.com/2015/12/barrel-aged-stouts-and-charred- oak.html?m=1

This is super interesting. I am gonna have to keep an eye on his page to see what happens. I only have 2 oz. of oak soaking right now, maybe I'll get another 2 oz. and char it.

I watched an episode of Moonshiners this weekend where the group quickly aged corn whisky into 'scotch' by soaking the product w/oak cubes then heating and cooling to expand/contract the oak like it would naturally.

Another novel idea! I am not sure if I have the equipment for that, but it's worth looking into.

 

[Sleepyemt]

This is super interesting. I am gonna have to keep an eye on his page to see what happens. I only have 2 oz. of oak soaking right now, maybe I'll get another 2 oz. and char it.







Another novel idea! I am not sure if I have the equipment for that, but it's worth looking into.

I think just bulk aging it where you'd have some temps swings would do that naturally. Also, you can buy charred spirals at farmhouse brewing supply... Just an FYI

 

[BrewCityBaller]

I think just bulk aging it where you'd have some temps swings would do that naturally. Also, you can buy charred spirals at farmhouse brewing supply... Just an FYI

That's actually really good to know, I have become a fan of Farmhouse Brewing lately. And would also save me from charring myself. Thanks for the heads up!

 

[Sleepyemt]

That's actually really good to know, I have become a fan of Farmhouse Brewing lately. And would also save me from charring myself. Thanks for the heads up!

Absolutely! I have a single spiral in a carboy for my Black Tuesday clone, so I can't tell you much yet. But it is coming along and seems promising

 

[Schumed]

Here was my take on BCBS
http://www.brewersfriend.com/homebrew/recipe/view/295381/schubrew-ris-ii

Its not exactly what Goose Island does...I used what I had on hand. I used Vienna Malt instead of Munich...and used CaraFa II instead of De-bittered black...I also was low on roasted malt and used some brown malt to make up the difference.

I used the cold steep method with all the dark malt. Really like this method. Grind all the dark malt finely soak overnight in a quart of water for every pound...then filter. Add the extract at flameout. Allows the chocolate and roasty flavors to really shine without all the unwanted bitterness.

I did a 90 Minute mash at 154 and a 90 minute boil

After fermentation I split up my 5 gallon batch....2 - 1 gallon jugs and a 3 gallon carboy. The 3 gallon carboy got a honeycomb barrel aged alternative soaked in bourbon for a week...one gallon got 4 madgascar vanilla beans...the other got some coffee...

Did some taste test last night...all 3 are awesome and are very inspired by BCBS...boozy, rich, great mouthful...a little sweet. Really love how it turned out

We did a different RIS to fill our BCBS barrel
https://www.youtube.com/watch?v=K0Sg1YvdPlI

Little follow up

My club had our annual RIS competition and my vanilla version of BCBS easily won against 14 other entries.

 

[syd138]

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.

Hey thanks for posting this. I looked on their website and they had the exact same ingredients posted in the same order. Planning on brewing something similar next weekend. The only thing I was going to do is to add 0.5 lbs of dark brown sugar.

 

[SpottedDogBrewing]

How much oak is everyone using? I've been putting in about 5oz per 5 gallons. Anyone been putting in more than 5oz per 5 gallons?

 

[BigPerm]

How much oak is everyone using? I've been putting in about 5oz per 5 gallons. Anyone been putting in more than 5oz per 5 gallons?

What format of oak and for how long? That seems high to me, especially if using chips.

 

[SpottedDogBrewing]

What format of oak and for how long? That seems high to me, especially if using chips.

I use Medium+ oak cubes for about 3 months! I was thinking of adding more oak. Just trying to find out if anyone has done more. Plus my batch size is 15 gallons.

 

[syd138]

Several posters were trying to create the GI recipe in Beersmith. I created one to get your started. Note that it's for a 10-gal batch at 74.4% efficiency with a 2-hr boil. Scale it to your system and adjust accordingly.


ETA: here it is in text

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bourbon County Brand Stout
Brewer: Goose Island
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.44 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.129 SG
Estimated Color: 63.5 SRM
Estimated IBU: 58.6 IBUs
Brewhouse Efficiency: 74.40 %
Est Mash Efficiency: 81.8 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
31 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 63.5 %
10 lbs Munich Malt (9.0 SRM) Grain 2 20.5 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.1 %
2 lbs Chocolate Malt (350.0 SRM) Grain 4 4.1 %
2 lbs Roasted Barley (300.0 SRM) Grain 5 4.1 %
1 lbs 12.8 oz Debittered Black Malt (550.0 SRM) Grain 6 3.7 %
9.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 7 58.6 IBUs
4.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
1.0 pkg Super High Gravity Ale (White Labs #WLP0 Yeast 9 -

mbbransc.. did you brew this yet? If so, how did it turn out?