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I have been unable to acquire any bottles of Goose Island Bourbon Stout this year, despite being on one "call when it's in" list and knowing the exact time the truck was dropping it off at another store. So F*** it. I decided to do a clone.
As I thought through my process, I decided I wanted to max out my equipment, get a total of 6.5 gallons. I had a vial of San Diego Super Yeast and made a 2L starter. Now, I'm brewing. This will be a partial mash recipe, partigyle style, with 10 gallons of second runnings (5 gallons per mash). So if anybody else wants to brew this with a small MLT, make sure you have a LOT of DME on hand so that when you miss your OG, you can tweak it a bit.
My plan was to do two mashes. The first runnings (about 4 gallons, pre-boil) will be used for the BCS. The second runnings will become 5 gallons of bourbon porter. I will use this lighter batch to get a better idea of how long to keep the BCS on the oak. I will then repeat this process a second time, resulting in two 3.25 gallon batches of BCS and two 5 gallon batches of porter. Once finished, I will then rack the BCS to a 6.5 gallon secondary, topped up with the beer. Talk about maximizing your equipment! But hey, if I'm going to let this beer age for 6 months or more, there's no sense in brewing any less than I possibly can!
The porter with the extra 2.5lbs of DME came in at 1.045 SG.
The 3.25 gallons of BCS came in at 1.122 with an extra 3 lbs of DME because I only did a 90 minute boil. If I really wanted to do it all grain, it would have been a 6 hour boil)... forget that!
What follows is the recipe I used this time. This link is to the other BCS thread where I posted my BIAB/Partial Mash recipe that I will probably use next time. Post #32 details how I developed the recipe and Post #33 gives you my suggestion for a BIAB Partial Mash version. Next time I brew this, I'm going to take the hit to authenticity and price and use more LME/DME. It's an expensive recipe, no matter how you cut it and having to conduct two mashes just to achieve your volume is kinda crazy. I would have rather have used more extract (or bought a bigger MLT).
Anyway, here's how I'm doing it this time. Note, this is a 3 gallon batch designed to fit in my 5 gallon MLT... and I STILL wound up using quite a bit of DME to hit my target SG. It's not that my efficiency was bad (around 79%, with the final runnings still reading at 1.008), I just didn't want to have to boil down 1.015 wort for 6+ hours to make it to the higher gravity.
Ingredients Amount Item Type % or IBU
2.50 lb Light Dry Extract (8.0 SRM) Dry Extract 14.7 %
2.50 lb Munich Liquid Extract (8.0 SRM) Extract 14.7 %
4.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 26.5 %
2.25 lb Munich Malt (9.0 SRM) Grain 13.2 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 11.8 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.8 %
1.50 lb Roasted Barley (300.0 SRM) Grain 8.8 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.5 %
4.00 oz Williamette [4.60%] (60 min) Hops 59.0 IBU
Beer Profile Estimated Original Gravity: 1.129 SG (1.075-1.100 SG) Measured Original Gravity: 1.122 SG
Estimated Final Gravity: 1.032 SG (1.018-1.034 SG) Measured Final Gravity: 1.035 SG
Estimated Color: 102.7 SRM (30.0-45.0 SRM) Color [Color]
Bitterness: 59.0 IBU (50.0-95.0 IBU) Alpha Acid Units: 6.1 AAU
Estimated Alcohol by Volume: 12.8 % (8.0-13.0 %) Actual Alcohol by Volume: 11.5 %
Ok... for my two second runnings beers, one just had 3 lbs of DME added to make a porter (1.042 down to 1.018). The other one is going to be tweaked into a stout. A 3/4lb of Roasted Barley, 1/2lb Munich, 1/2lb Black Patent with 3 lbs of DME for an OG of 1.044 (down to 1.020).
As I thought through my process, I decided I wanted to max out my equipment, get a total of 6.5 gallons. I had a vial of San Diego Super Yeast and made a 2L starter. Now, I'm brewing. This will be a partial mash recipe, partigyle style, with 10 gallons of second runnings (5 gallons per mash). So if anybody else wants to brew this with a small MLT, make sure you have a LOT of DME on hand so that when you miss your OG, you can tweak it a bit.
My plan was to do two mashes. The first runnings (about 4 gallons, pre-boil) will be used for the BCS. The second runnings will become 5 gallons of bourbon porter. I will use this lighter batch to get a better idea of how long to keep the BCS on the oak. I will then repeat this process a second time, resulting in two 3.25 gallon batches of BCS and two 5 gallon batches of porter. Once finished, I will then rack the BCS to a 6.5 gallon secondary, topped up with the beer. Talk about maximizing your equipment! But hey, if I'm going to let this beer age for 6 months or more, there's no sense in brewing any less than I possibly can!
The porter with the extra 2.5lbs of DME came in at 1.045 SG.
The 3.25 gallons of BCS came in at 1.122 with an extra 3 lbs of DME because I only did a 90 minute boil. If I really wanted to do it all grain, it would have been a 6 hour boil)... forget that!
What follows is the recipe I used this time. This link is to the other BCS thread where I posted my BIAB/Partial Mash recipe that I will probably use next time. Post #32 details how I developed the recipe and Post #33 gives you my suggestion for a BIAB Partial Mash version. Next time I brew this, I'm going to take the hit to authenticity and price and use more LME/DME. It's an expensive recipe, no matter how you cut it and having to conduct two mashes just to achieve your volume is kinda crazy. I would have rather have used more extract (or bought a bigger MLT).
Anyway, here's how I'm doing it this time. Note, this is a 3 gallon batch designed to fit in my 5 gallon MLT... and I STILL wound up using quite a bit of DME to hit my target SG. It's not that my efficiency was bad (around 79%, with the final runnings still reading at 1.008), I just didn't want to have to boil down 1.015 wort for 6+ hours to make it to the higher gravity.
Ingredients Amount Item Type % or IBU
2.50 lb Light Dry Extract (8.0 SRM) Dry Extract 14.7 %
2.50 lb Munich Liquid Extract (8.0 SRM) Extract 14.7 %
4.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 26.5 %
2.25 lb Munich Malt (9.0 SRM) Grain 13.2 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 11.8 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.8 %
1.50 lb Roasted Barley (300.0 SRM) Grain 8.8 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.5 %
4.00 oz Williamette [4.60%] (60 min) Hops 59.0 IBU
Beer Profile Estimated Original Gravity: 1.129 SG (1.075-1.100 SG) Measured Original Gravity: 1.122 SG
Estimated Final Gravity: 1.032 SG (1.018-1.034 SG) Measured Final Gravity: 1.035 SG
Estimated Color: 102.7 SRM (30.0-45.0 SRM) Color [Color]
Bitterness: 59.0 IBU (50.0-95.0 IBU) Alpha Acid Units: 6.1 AAU
Estimated Alcohol by Volume: 12.8 % (8.0-13.0 %) Actual Alcohol by Volume: 11.5 %
Ok... for my two second runnings beers, one just had 3 lbs of DME added to make a porter (1.042 down to 1.018). The other one is going to be tweaked into a stout. A 3/4lb of Roasted Barley, 1/2lb Munich, 1/2lb Black Patent with 3 lbs of DME for an OG of 1.044 (down to 1.020).