C.H.A.O.S. County Brand Stout
Since our club are located one mile from ground zero of where all Bourbon County Brand Stout is produced (Goose Island’s Fulton & Wood Brewery, http://www.gooseisland.com/fulton-wood.html) it is only natural that we have a homebrew recipe of our own. This recipe has been tweaked over the last four years to produce phenomenal results . . . as long as O.G. is achieved!
C.H.A.O.S. County Brand Stout, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.129 FG = 1.040
IBU = 50 SRM = 90 ABV = 13.7%
Ingredients
19 lbs. (8.6 kg) British 2-row pale malt
1.62 lbs. (0.73 kg) Munich malt (10 °L)
2.16 lbs. (0.98 kg) roasted barley malt (450 °L)
2.16 lbs. (0.98 kg) crystal malt (60 °L)
1.35 lbs. (0.61 kg) chocolate malt
13 oz. (0.37 kg) Belgian debittered black malt (550 °L)
10 AAU Willamette hops (75 min.) (2 oz./57 g at 5% alpha acids)
5 AAU Willamette hops (30 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Willamette hops (0 min.)
1⁄2 tsp. yeast nutrient (15 min.)
2 sachets SafAle US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)
Lallemand CBC-1 yeast (if priming)
Step by Step
If opting to use a liquid yeast strain, make a large starter several days in advance or brew a smaller beer and use the yeast from that beer to re-pitch into this beer. This is a single step infusion mash. Mix all of the crushed grains with 7.75 gallons (29.5 L) of 170 °F (77 °C) water to stabilize at 155 ºF (68 ºC). Sparge with enough water, about 4 gallons (15 L), to collect 7.5 gallons (28.4 L) wort. Your pre-boil SG should be approximately 1.086. Supplement with dried malt extract if your gravity reading is low.
Total boil time is 120 minutes, adding the first hop addition with 75 minutes remaining in the boil. Add the remaining hops and yeast nutrient per the schedule. After the boil is complete, cool the wort to 66 ºF (19 ºC). Pitch your yeast and aerate the wort heavily. Hold at that temperature until primary fermentation is complete.
Gently transfer to a secondary vessel or bourbon barrel of your choice. If you don’t have a barrel, you can substitute oak cubes or staves that have soaked in a bourbon of your choice. Allow the beer to condition for an additional 1–6 months or until the beer is to your liking. Prime and bottle condition or keg and force carbonate to 2.2 volumes CO2. It is recommended to prime with a bottling yeast strain like Lallemand CBC-1 if the beer has been aging for several months.
C.H.A.O.S. County Brand Stout, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.129 FG = 1.040
IBU = 50 SRM = 90 ABV = 13.7%
Ingredients
9 lbs. (4.1 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
2.16 lbs. (0.98 kg) roasted barley malt (450 °L)
2.16 lbs. (0.98 kg) crystal malt (60 °L)
1.35 lbs. (0.61 kg) chocolate malt
13 oz. (0.37 kg) Belgian debittered black malt (550 °L)
10 AAU Willamette hops (75 min.) (2 oz./57 g at 5% alpha acids)
5 AAU Willamette hops (30 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Willamette hops (0 min.)
1⁄2 tsp. yeast nutrient (15 min.)
2 sachets SafAle US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)
Lallemand CBC-1 yeast (if priming)
Step by Step
If opting to use a liquid yeast strain, make a large starter several days in advance or brew a smaller beer and use the yeast from that beer to re-pitch into this beer. On brew day, place the crushed grains in a large muslin bag. Steep the milled grain in 3 gallons (11.5 L) of water at 160 ºF (71 ºC) for 20 minutes. Remove the grain bag and place in a colander. Wash with 1 gallon (3.9 L) hot water. Add the liquid and dried malt extract and stir until fully dissolved. Top off to 6.5 gallons (24.6 L) and bring to a boil.
When the wort comes to a boil, add the first hop addition and boil for a total of 75 minutes. Add the remaining hops and yeast nutrient per the schedule. After the boil is complete, cool the wort to 66 ºF (19 ºC). Pitch your yeast and aerate the wort heavily. Hold at that temperature until primary fermentation is complete. Gently transfer to a secondary vessel or bourbon barrel of your choice. If you don’t have a barrel, you can substitute oak cubes or staves that have soaked in a bourbon of your choice.
Allow the beer to condition for an additional 1-6 months or until the beer is to your liking. Prime and bottle condition or keg and force carbonate to 2.2 volumes CO2. It is recommended to prime with a bottling yeast strain like Lallemand CBC-1 if the beer has been aging for several months.
