Quadruple Irish Breakfast Stout - Beer Recipe - Brewer's Friend

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Quadruple Irish Breakfast Stout

414 calories 42.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.123 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tylor Miranda
Calories: 414 calories (Per 12oz)
Carbs: 42.8 g (Per 12oz)
Created: Wednesday July 8th 2020
1.123
1.032
12.0%
64.5
50.0
n/a
133.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Flaked Oats8 oz Flaked Oats $ 2.70 / lb
$ 1.35 		33 2.2 2.5%
8 oz Crisp Malting - Brown Malt8 oz Brown Malt $ 2.03 / lb
$ 1.02 		32.7 65 2.5%
8 oz Briess - Caramel Malt - 40L8 oz Caramel Malt - 40L $ 1.76 / lb
$ 0.88 		35.4 40 2.5%
8 oz Rice Hulls8 oz Rice Hulls $ 1.47 / lb
$ 0.74 		0 0 2.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) $ 6.99 / lb
$ 6.99 		41 1 5%
185 g Belgian Candi Sugar - Dark (275L)185 g Belgian Candi Sugar - Dark (275L) $ 9.99 / lb
$ 4.07 		38 275 2%
11 lb Northern Brewer - GB - Northern Brewer - Maris Otter11 lb GB - Northern Brewer - Maris Otter $ 1.82 / lb
$ 20.02 		38 3.5 55%
1.10 lb Mecca Grade - US - Mecca Grade - Shaniko (White Winter Wheat) Malt1.1 lb US - Mecca Grade - Shaniko (White Winter Wheat) Malt $ 3.19 / lb
$ 3.51 		37 3 5.5%
8 oz Briess - US - Briess - Blonde RoastOat Malt8 oz US - Briess - Blonde RoastOat Malt $ 2.02 / lb
$ 1.01 		32 6 2.5%
8 oz Thomas Fawcett - GB - Thomas Fawcett - English Oat Malt8 oz GB - Thomas Fawcett - English Oat Malt $ 2.29 / lb
$ 1.15 		32 2.1 2.5%
8 oz Thomas Fawcett - GB - Thomas Fawcett - English Dark Crystal Malt8 oz GB - Thomas Fawcett - English Dark Crystal Malt $ 2.02 / lb
$ 1.01 		33 80 2.5%
8 oz GB - Thomas Fawcett - English Pale Chocolate Malt8 oz GB - Thomas Fawcett - English Pale Chocolate Malt $ 2.02 / oz
$ 16.16 		28 215 2.5%
8 oz Simpsons - GB - Simpsons - English Chocolate Malt8 oz GB - Simpsons - English Chocolate Malt $ 1.98 / lb
$ 0.99 		28 338.1 2.5%
8 oz Simpsons - US - Simpsons - English Black Malt8 oz US - Simpsons - English Black Malt $ 1.49 / lb
$ 0.75 		25 550 2.5%
8 oz Crisp Malting - GB - Crisp Malting - English Roasted Barley8 oz GB - Crisp Malting - English Roasted Barley $ 1.89 / lb
$ 0.95 		25 490 2.5%
8 oz Weyermann - DE - Weyermann - German Carafa II Malt8 oz DE - Weyermann - German Carafa II Malt $ 2.30 / lb
$ 1.15 		25 431.5 2.5%
8 oz Weyermann - DE - Weyermann - German Carafa III Malt8 oz DE - Weyermann - German Carafa III Malt $ 2.69 / lb
$ 1.35 		25 520 2.5%
320.13 oz / $ 63.07
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Columbus Hops Pellets (CTZ Hops Pellets)24 g Columbus Hops Pellets (CTZ Hops Pellets) Hops $ 1.99 / oz
$ 1.68 		Pellet 15 Boil 50 min 29.67 19.7%
46 g Willamette Hops Pellets46 g Willamette Hops Pellets Hops $ 2.29 / oz
$ 3.72 		Pellet 5 Boil 45 min 18.3 37.7%
52 g Fuggle Hops Pellets - UK52 g Fuggle Hops Pellets - UK Hops $ 2.49 / oz
$ 4.57 		Pellet 4 Boil 45 min 16.55 42.6%
122 g / $ 9.97
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs (Ecuador) $ 2.00 / oz
$ 8.00 		Flavor Boil 50 min.
2 each Oak Infusion Spiral pack of 2 - American Medium Plus Toast $ 8.99 / each
$ 17.98 		Flavor Mash 10 min.
8 oz Cold Brew Mexican Coffee full city+ (220g) $ 3.00 / qt
$ 0.75 		Flavor Primary 18 days
7.70 gal Distilled Bottled Water $ 0.97 / gal
$ 7.47 		Other Mash 0 min.
$ 34.20
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 597 B cells required
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 597 B cells required
Lallemand - LalBrew® CBC-1 Cask and Bottle Conditioning Ale Dry Yeast (Danstar)
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
59 - 77 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 597 B cells required
$ 25.97 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.4 oz       Temp: 59 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No water chemistry except pure H2O.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.7 gal STIR STIR THEN STIR SOME MORE Strike 169 °F 155 °F --
5.7 gal Stir every 20 minutes Vorlauf 155 °F 155 °F 90 min
Stir Top Off 155 °F 155 °F --
1.43 gal Sparge -- -- --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 0.65 2.6  
Mash volume with grains 0.81 3.2  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 6.25 g | 25 qt) 6.03 24.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.52 6.1  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 7.7 30.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6.68 26.7
Equipment Profile Used: System Default
 
Notes

This is the Quadruple Version of the Infinite Stout.

It's conditioned with oak.
It's blended with cold brew coffee.
It has chocolate in it.
It's a milk stout.
It's a breakfast stout.
It's an oatmeal stout.
It's strong as a musk ox.
It's black as space.

Don't be fooled by the projected numbers. The final gravity will be lower and the alcohol will be higher (12-13%) -- especially after conditioning.

Lactose is added 15 minutes into the boil. All hops and other ingredients added during the boil go into the hops spider.

After mashing in the oak spirals during the last ten minutes of the mash, remove them, boil the wart, and add the oak spirals back into the fermenter where they will remain until initial fermentation is complete.

3.000L Starter of both ale yeasts mixed together must be used to reach final (pre-conditioned) gravity. Initial fermentation temperature is 68f.

After initial fermentation, hydrate conditioning ale yeast with 500ml for 1 hour on stir plate, then add 4.4oz of table sugar and set back on the stir plate just until the sugar is disolved. Pitch into a sterile carboy or bucket.

Beer must be conditioned (aged) for best flavor. Rack the beer into the sterile carboy or bucket. Before bottling the Ale, fill each 500ml bottle with CO2 which will push the air out of the bottles because CO2 is heavier than air. Cork/Cap and Condition at 59-61f in darkness at a minimum rate of one (1) week for every expected percent of alcohol above 5%.

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  • Last Updated: 2020-07-24 16:09 UTC