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Russian Imperial Stout |
5 Gal |
12.44% |
27.32 |
1.124 |
1.029 |
50°L |
BIAB |
30 |
Beer
1 |
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Title: Goose Island Bourbon County Stout (Pale Ale Base) |
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| Boil Size: 7.5 Gal |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 05/17/2019 12:38 PM |
Notes: 2 Packets of US-05 and a 2 Liter Starter
Cost is about $41 for the grain alone.
Very difficult beer to brew and ferment, but totally worth it.
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---------------04/04/2019---------
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Split the batch in half. Mash and Lauter/sparge first night. Then mash and lauter/sparge next morning and boil all together. Second brew day was riddled with the dreaded E4 error on the Mash&Boil unit. Ended up having to boil it down on the stovetop after several failed attempts with my electric unit.
Purchased some Wyeast Yeast Nutrient for boil additon.
Used a paint stir attachment and drill to airiate wort.
OG was 1.124 or BRIX 29
Pitched 2 liter starter along with 1 extra pack of us-05 at 73 degrees and dropped temp to 62 all at about 9:00 pm on 04/04/19.
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---------------04/05/2019---------
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Checked the fermentor at 5:45 a.m. today and it was bubbling away at 60 degrees.
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---------------04/06/2019---------
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Set the temp to 65 degrees.
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---------------04/07/2019---------
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Brix was 17 or SG 1.0698 Raised the temp to 70 degrees in the fermenter.
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---------------04/08/2019---------
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Still bubbling every 3 seconds and temp was at 70.4 degrees around 6 a.m. today.
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---------------04/09/2019---------
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Raised the temp to 72.5 at 6:00 a.m. to ensure we get a low FG and clean up any off flavors.
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---------------04/12/2019---------
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Moved the fermenter into the house ~ 70 degrees as I needed to cold crash an Oktoberfest.
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---------------04/15/2019---------
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Took brix reading, shows just under 16, after conversion is roughly 1.032 SG. Probably going to move it to a secondary and add whiskey chips on Thursday if the gravity stays the same. Looks like this one maybe 11.58% ABV for the final product.
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---------------04/18/2019---------
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Took Hydrometer reading (1.030) and Brix (15.75).
Racked 3 gallons to a 3 gallon glass carboy and about 1 1/2 to 2 gallons to another 3 gallon glass carboy. Will end up putting 2 oz of whiskey chips and 8 oz of whiskey into the 3 gallons. The other 1 1/2 to 2 gallons will be bottled without whiskey. Added about 8 oz of whiskey (Wild Turkey 101) to about 2 ounces of the chips on this date as well. Will put in freezer and room temp every couple days for a week and then likely add to secondary.
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---------------05/06/2019---------
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1 1/2 gallons with 1.3 oz of priming sugar and 5 grams of CBC yeast. Bottled 6 22 oz bombers and 12-330ml bottles and a few other bottles. ABV is 12.34% for the Non-Bourbon version. ABV for the Bourbon version is 13.0%.
The other 3 gallons got a total of 2.5 oz of priming sugar and 8 grams of CBC yeast. After bottling about 1 1/2 gallons, I realized I forgot to add the bourbon. So I dumped 6 oz of bourbon into the bottling bucket and stirred it in. Ended up bottling 15 bottles (12 oz each) with the bourbon in it. All other bottles in the batch were the Non-bourbon version.
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---------------10/13/2019---------
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The regular version on this is awesome. Bourbon bottles still need aging. Thick and chewy with tons of chocolate, roasty, burnt caramel and sugar notes. Perfect Winter beer. |
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