Vermont Breakfast Stout - Beer Recipe - Brewer's Friend

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Vermont Breakfast Stout

249 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 180 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.79 gallons
Post Boil Size: 5.79 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Tuesday December 22nd 2020
1.075
1.018
7.5%
70.7
48.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Pale Ale Malt 2-Row13 lb Pale Ale Malt 2-Row 36.8 3.5 77.6%
1 lb Briess - Chocolate1 lb Chocolate 25 350 6%
12 oz Briess - Roasted Barley12 oz Roasted Barley 33.1 300 4.5%
8 oz Briess - Black Malt - 2-Row8 oz Black Malt - 2-Row 25 500 3%
8 oz Briess - Caramel Malt - 20L8 oz Caramel Malt - 20L 35 20 3%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 6%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 48.56 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 25 min 10.85 25%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 10 min 11.32 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Boil 15 min.
1 oz Irish Moss Fining Boil 10 min.
16 oz Maple Syrup Water Agt Boil 10 min.
2 oz Coffee Flavor Boil 0 min.
2 oz Oak Cubes Medium Toast Flavor Secondary 0 min.
0.25 qt whiskey Flavor Secondary 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Liters
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Strike 139 °F 130 °F 60 min
Vorlauf 130 °F 150 °F 60 min
Vorlauf 150 °F 160 °F 60 min
4.78 gal Sparge 160 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.28 25.1  
Mash volume with grains 7.62 30.5  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 6.21 g | 24.9 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.15 g | 40.6 qt) 8.79 35.2  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.79 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.79 g | 23.2 qt) 5.5 22  
Total: 11.13 44.5
Equipment Profile Used: System Default
"Vermont Breakfast Stout" Dry Stout beer recipe by Brewer #343636. All Grain, ABV 7.52%, IBU 70.74, SRM 48.59, Fermentables: (Pale Ale Malt 2-Row, Chocolate, Roasted Barley, Black Malt - 2-Row, Caramel Malt - 20L, Rolled Oats) Hops: (Nugget, Willamette) Other: (Cocao Nibs, Irish Moss, Maple Syrup, Coffee, Oak Cubes Medium Toast, whiskey)
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  • Last Updated: 2020-12-25 15:30 UTC