Founders Kentucky Breakfast Stout - Beer Recipe - Brewer's Friend

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Founders Kentucky Breakfast Stout

Created: Wednesday October 28th 2020
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336 calories 32 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Zymergy
Hop Utilization: 98%
Calories: 336 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
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Fermentables
Amount Fermentable Cost PPG °L Bill %
17.64 lb American - Pale Ale17.64 lb Pale Ale 37 3.5 78.6%
1.80 lb Flaked Oats1.8 lb Flaked Oats 33 2.2 8%
0.90 lb American - Roasted Barley0.9 lb Roasted Barley 33 300 4%
0.90 lb Belgian - Chocolate0.9 lb Chocolate 30 340 4%
0.60 lb Belgian - De-Bittered Black0.6 lb De-Bittered Black 34 566 2.7%
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 2.7%
22.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 15.6 Boil 60 min 50.32 21.7%
42 g Willamette42 g Willamette Hops Pellet 5.8 Boil 25 min 12.29 32.6%
58.80 g Willamette58.8 g Willamette Hops Pellet 5.8 Boil 10 min 8.54 45.7%
128.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
85.20 g Bittersweet Chocolate Flavor Boil 15 min.
50.40 g Cocao Nibs Flavor Boil 15 min.
68.40 g Sumatran Coffee Flavor Whirlpool 0 min.
57 g Cold Brewed Kona Coffee Flavor Secondary 0 min.
7 g Oak Cube French Medium Toast Other Secondary 0 min.
237 ml Bourbon Flavor Secondary 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
46.06 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1.20 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 681 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46.6 12.4 7 59.1 4 127.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 155 °F 60 min
Temperature -- 168 °F 15 min
6.86 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 7.46 29.8  
Mash volume with grains 9.26 37  
Grain absorption losses -2.81 -11.2  
Remaining sparge water volume 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.42 g | 33.7 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 5.08 g | 20.3 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.56 42.2
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 80.8%
Pre-Boil: 71% 25.7 ppg
Ending Kettle: 71% 25.7 ppg
Brew House: 89% 32.1 ppg
Wort Volume:
6 Gallons
  • Expected 6 Gallons of fermentable wort.
  • Expected OG: 1.101
  • Actual OG: 1.096
Alcohol and Attenuation:
ABV: 10.5%
  • Apparent Attenuation: 83.3%
  • Actual FG: 1.016
  • Calories per 12oz 336 calories
  • Carbohydrates per 12oz 32 g
Amount Packaged:
5 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 53
  • Pints: 40
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
11/1/2020 11:54 PM
over 4 years ago 		+0 Mash Complete 1.072 32 Quarts 5 60 °F 11/1/2020 11:56 PM
over 4 years ago
11/1/2020 11:56 PM
over 4 years ago 		+0 Boil Complete 1.096 24 Quarts 5 60 °F 11/1/2020 11:57 PM
over 4 years ago
11/1/2020 11:56 PM
over 4 years ago 		+0 Pre-Boil Gravity 1.072 32 Quarts 60 °F 11/1/2020 11:56 PM
over 4 years ago
11/1/2020 11:57 PM
over 4 years ago 		+0 Boil Complete 1.096 24 Quarts 60 °F 11/1/2020 11:57 PM
over 4 years ago
11/1/2020 11:58 PM
over 4 years ago 		+0 Brew Day Complete 1.096 30 Quarts 5 60 °F 11/1/2020 11:58 PM
over 4 years ago
11/1/2020 11:59 PM
over 4 years ago 		+0 Other   66 °F 11/1/2020 11:59 PM
over 4 years ago 		Pitched Yeast oxygenated 1L/1M
11/2/2020 10:26 AM
over 4 years ago 		+1 Other   66 °F 11/2/2020 10:26 AM
over 4 years ago 		Oxygenated 1L/1M
Unplugged freezer let free rise with heater only to keep it at least 66*
11/3/2020 6:48 PM
over 4 years ago 		+2 Other   76 °F 11/3/2020 6:48 PM
over 4 years ago 		set at 72 but found it at 76 when I checked it. Looks like fermentation slowed signigicantly
12/19/2020 7:34 PM
over 4 years ago 		+48 Fermentation Complete 1.016 20 Quarts 12/19/2020 7:34 PM
over 4 years ago
12/19/2020 7:34 PM
over 4 years ago 		+48 Packaged 1.016 20 Quarts 12/19/2020 7:34 PM
over 4 years ago
1/2/2021 4:36 PM
over 4 years ago 		+62 Tasting Note   1/2/2021 4:36 PM
over 4 years ago 		Absolutely delicious. Can taste coffee heavy chocolate lightly and hardly any bourbon. Suggest to to double bourbon to 2 cups
 
Notes

To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified.

Ferment for two weeks at 65°F (18°C).

Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days.

Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator.

Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary.

Suggest to double the BOURBON next time *


Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

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  • Last Updated: 2021-01-02 16:39 UTC