<_MOD_>2016-11-26
Selections
7372
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16
<_MOD_>2016-11-05
BCBS 5gal HBS
Scott&Randy
2016-11-05
1992-02-01
640.0000000
640.0000000
0
0
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<_MOD_>1970-09-10
11 Gallon Kettle
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640.0000000
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<_MOD_>2016-11-05
Imperial Stout
Stout
BJCP 2008
6
13
0
1.0750000
1.1150000
1.0180000
1.0300000
50.0000000
90.0000000
1.8000000
2.6000000
30.0000000
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12.0000000
An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.
Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning.
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.
Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout
http://www.bjcp.org
<_MOD_>2016-11-05
Single Infusion, Light Body, No Mash Out
411.2000000
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Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2016-11-05
steps
7432
1
1
7149
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<_XName>steps
16
<_MOD_>2016-11-20
Mash In
0
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1408.0000000
160.0000000
0.1200000
<_MOD_>2016-11-05
Malt
0
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0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2016-11-05
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2016-11-20
Ale, Two Stage
67.0000000
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65.0000000
65.0000000
1
4.0000000
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30.0000000
1
<_MOD_>2016-11-20
Ingredients
7405
1
1
7182
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<_XName>Ingredients
16
<_MOD_>2016-11-05
Pale Malt (2 Row) US
US
0
1
0.0000000
272.0000000
2.0000000
79.0000000
0.0000000
66.1478599
0
1
1.5000000
4.0000000
140.0000000
12.3000000
0.0000000
0
1
100.0000000
Base malt for all beer styles
180.0000000
0.0800000
Pale Liquid Extract
<_MOD_>2016-11-05
Munich 10L (Briess)
US
Briess
0
1
0.0000000
80.0000000
10.0000000
76.0000000
0.0000000
19.4552529
0
2
3.0000000
3.3000000
40.0000000
13.0000000
0.0000000
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100.0000000
FLAVOR: Robust Malty
COLOR: Golden to Orange Hues
Adds a pronounced malty flavor without adding non-fermentables or affecting foam.
Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.
180.0000000
0.0781250
DME Sparklinf Amber (Briess)
<_MOD_>2016-11-05
Caramel/Crystal Malt - 60L
US
0
1
0.0000000
16.0000000
60.0000000
74.0000000
0.0000000
3.8910506
0
3
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Adds body, color and improves head retention.
Also called "Crystal" malt.
180.0000000
0.0800000
<_MOD_>2016-11-05
Chocolate Malt
US
0
1
0.0000000
16.0000000
350.0000000
60.0000000
0.0000000
3.8910506
0
4
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
180.0000000
0.0800000
<_MOD_>2016-11-05
Roasted Barley
US
0
1
0.0000000
16.0000000
300.0000000
55.0000000
0.0000000
3.8910506
0
5
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
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10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
180.0000000
0.0800000
<_MOD_>2016-11-05
Black Malt - 2-Row (Briess)
US
Briess
0
1
0.0000000
11.2000000
500.0000000
71.0000000
0.0000000
2.7237354
0
6
0.0000000
6.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
FLAVOR Neutral
CHAR:Use for color adjustment
Provides color and sharp, almost acrid, flavor characteristic of Stouts and Porters
Use 1-10% for desired color in Porter and Stout.
has a distinctive malty flavor not interchangeable with Roasted Barley
180.0000000
0.0781250
<_MOD_>2016-11-05
Millenium
U.S.
0
0
14.2500000
5.7000000
50.0000000
0.0000000
1.0000000
25.0000000
60.0000000
0.0000000
Originally developed as part of the Haas breeding program in the US, Millenium entered production in 2000. It is a very high alpha hops used for bittering.
Aroma: Mild, herbal
Substitutes: Columbus, Tomahawk, Zeus and Nugget
35.0290272
7
0
1
1.0000000
<_MOD_>2016-11-05
Millenium
U.S.
0
0
14.2500000
5.7000000
50.0000000
0.0000000
1.0000000
25.0000000
45.0000000
0.0000000
Originally developed as part of the Haas breeding program in the US, Millenium entered production in 2000. It is a very high alpha hops used for bittering.
Aroma: Mild, herbal
Substitutes: Columbus, Tomahawk, Zeus and Nugget
32.1558839
8
0
1
1.0000000
<_TExpanded>1
2
0
0
1.0460000
1.0100000
1.0180000
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640.0000000
1.0500000
Bourbon County Stout Clone
I mentioned that they list a lot of important recipe information on their site, meaning we have a great jumping off point. So let's begin there.
The grain bill for the 2016 release includes 2 Row, Black Malt, Caramel malt, Chocolate Malt, Munuch 10L, and Roasted Barley. The only hops used are Millennium, so that makes figuring out things a lot easier. Lastly it has 60 IBUs and is 13.8% ABV. This is actually more information than you can usually find when trying to formulate a clone.
Bourbon County is one of the thickest stouts you can get. The final gravity should land around 1.030, so to get to 13.8% we would need a starting gravity of 1.135. That's a very high starting point, so extra care will be needed when it comes to fermentation management, which we'll get to a bit later. Here is what the recipe looks like for a 5 gallon batch with 75% efficiency.
17 Pounds - 2 Row
.7 Pounds - Black Malt
1 Pound - Crystal 60L
1 Pound - Chocolate Malt
1 Pounds - Roasted Barley
5 Pounds - Munich (10L)
1oz - Millennium @60
1oz - Millennium @45
Safale US-05
By the Numbers
OG: 1.135 FG: 1.030 ABV: 13.8% IBUs 60
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
Yeast Nutrition and Fermentation Management
It goes without saying that you should pitch a large starter to ensure full attenuation. Consider stepping it up 2-3 times.
Oxygenation is another important method to employ to help your beer attenuate to your desired FG. Higher OG beers require a bit more oxygenation as they do not absorb oxygen as easily. You should also consider oxygenating twice, once at pitch, and once 12 hours later, to ensure the yeast has all it needs during its reproductive phase. You can charge your beer up to 8ppm of oxygen using an air pump oxygenation kit.
In addition, you should look to add extra yeast nutrient to the beer. Adopting a staggered nutrient addition regiment, similar to that used by mead makers to ensure healthy and complete fermentations in high stress scenarios. Instead of adding the entire dose of nutrients when you pitch your yeast, simply add 1/3 of a full dose at pitch, another 1/3 after the lag phase has ended, and a final 1/3 a day later. Basically, this keeps the yeast happy without feeding them a bunch of nutrient up front where they may get lazy after a day or two.
When it comes to conditioning, Goose Island bottles in October, and the beer is released at the end of November. So plan on conditioning for at least 7-8 weeks for more accuracy, and continue to age as you see fit from there.
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