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Beam Stout All-grain
Color
Stats
OG1.060
FG1.015
IBU36
ABV5.80 %
SRM50
BJCP Style
16B. Stout, Sweet Stout
Description
Lightly toasted oak chips are soaked in Jim Beam for several monthes, then added at kegging. 1-2oz is best. Don't be tempted to add much of the liquid, it is bitter.
Submitted by bleach on 05-Dec-2010

Recipe Details
Tasting Notes Have tried between 1 and 4 oz of the chips per 5 gal keg and I think 1-2 oz is best. The flavor is best after 2 monthes, and starts to fall off after 5.
Awards Just a few pats on the back.
Boil Volume 17.00 gallons
Boil Time 60 minutes
Batch Size 15.00 gallons
Yeast wyeast 1056 (75% app. attenuation)
Primary Fermentation conical, 14 days
Secondary Fermentation
Other Fermentation
Procedure Sixty minute mash at 154. Have used Willamette instead of Fuggles.
  Style Comparison
  Low   High
OG 1.035 1.060 1.066
FG 1.010 1.015 1.022
IBU 20 36 40
SRM 50 35+
ABV 3 5.80 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
52.9 % 18.00 British Two-row Pale 34.2 2.5
14.7 % 5.00 American Two-row Pale 9.3 1.8
8.8 % 3.00 Crystal 80L 4.4 80.0
8.8 % 3.00 Flaked Barley 4.8 2.2
5.9 % 2.00 Roasted Barley 2.9 450.0
4.4 % 1.50 American Black Patent 2.1 500.0
4.4 % 1.50 American Chocolate 2.2 350.0
  34.00     59.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
42.9 % 3.00 Northern Brewer Whole/Plug 6.9 20.7 60 0.225 23.2
28.6 % 2.00 Fuggles Whole/Plug 5.1 10.2 30 0.173 8.8
28.6 % 2.00 Fuggles Whole/Plug 5.1 10.2 10 0.082 4.2
  7.00               36.0