Codename : Westfort Fluffy Cow Imperial Stouthorpe Pilot
Having had good success with other Imperial Stouts, I decided to elevate my game, and try a bourbon stout, using oak chips and bourbon. In this case, I acquired a bottle of Buffalo Trace, to kick things up. Ergo the clever name 🙂
As there is an increased cost of resources to make this batch, I decided to scale it down by one half, and call it a pilot batch. Just in case it doesn’t work, the cost of the experiment is not outrageous.
Recipe inspiration : David Heath’s Bourbon Stout
- 1 lb 5 oz Golden Promise pale malt (2.4L)
- 3 oz Oatmeal
- 1 oz Chocolate malt (300L)
- 1 oz Caramel malt (120L)
- 1 oz Roasted barley (400L)
- 0.5 oz Carafa Special III (525L)
- 0.5 oz Torrified wheat (1.5L)
- 0.30 oz Cascade hops at 30 minutes
- 0.5 oz Maltodextrin at 20 minutes
- 1/4 tsp yeast nutrient at 15 minutes
- 1/4 tsp Irish Moss (optional) at 15 minutes
- 0.10 oz Chinook hops at 15 minutes
- 3 ml Mangrove Jack New World Strong Ale dry yeast
- 5 g oak chips
- 50 ml bourbon
BJCP Style : Imperial Stout
Anticipated ABV : 8.1% (possibly 12% after fortified)
Anticipated IBU : 41
Anticipated SRM : 37
Pre-boil SG : 1.056
Original SG : 1.084
Target SG : 1,022
Brewhouse (in)efficiency : 65%
- Prepare 4.3L strike water, 152F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, Maltodextrin, yeast nutrient, and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 14 days.
- On day 7, add 5 grams of oak chips to a mason jar, cover with 50 ml of bourbon. Agitate daily to allow the bourbon to infuse with the oak chips
- Detailed instructions.
- Prepare 0.4 oz corn sugar.
- Filter bourbon mixture through a coffee filter to ensure oak splinters do not enter the bottling pot.
- Bottle condition at least 6 weeks.
- I have loaned out my grain mill, and have resorted to using a food processor to grind the grain, this has hampered my BHE, adjusted the recipe to 66%
- The late mash gravity was short, 1 oz of white sugar was added. I might have short-changed the base malt measurement.
- The late boil gravity was also short, an additional 20 minutes were added to the boil.
- The gravities were made.
- With the addition of the bourbon, the anticipated ABV will be about 12%
Brew day : 26-April-2023