Best Of

Water,
13 gallons total of RO/Distilled water.

10.5 gallons Mash Water
3.5g Gypsum
4.25g Epsom Salt
8g Calcium Chloride
5g Baking Soda

2.5 gallons Sparge Water
0.8g Gypsum
1.0g Epsom Salt
1.9g Calc. Chloride
1.2g Baking Soda

Chloride/Sulfate ratio 1.04, for malt/hop balance.

Mash PH sould be right around 5.45, perfect range, but we can adjust as need be.

If you're interested I use a spreadsheet called EZWaterCalculator to figure out my water. Its an awesome tool. You still have to have a general water chemistry knowledge of how the different ions affect flavor, yeast, and PH but it eliminates all the number crunching. We can talk about all that when we brew if anyone cares.

Thoughts on a Bourbon County stout clone? I have had a picture taken off of a barrel from a brewery tour a few years ago saved that shows all the relevant information to try it. I've just never gotten around to it so it would be a complete hail mary. Hell of a beer. Maybe do our own vanilla rye?

Alright, here's our recipe then based on what I know about what BCBS is made of and what I thing will work well for yeast (seen as we don't have GI house stuff). Still working on the water.

Preboild 1.094/22.5 brix Assumeing 10 gallons collected 2 gallons boil off.