Fordy Breakfast Burbon Stout - Beer Recipe - Brewer's Friend

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Fordy Breakfast Burbon Stout

320 calories 32 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EricF
Calories: 320 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created: Friday January 1st 2021
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by dnezmusic

OG: 1.091 FG: 1.019 ABV: 9.5% IBU: 74

1.096
1.023
9.5%
77.8
45.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Amber8 lb Liquid Malt Extract - Amber 35 10 44.4%
7.50 lb Great Western - Organic Premium 2-Row7.5 lb Organic Premium 2-Row 37 2 41.7%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 4.2%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.2%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 2.8%
0.25 lb Weyermann - Carafa Special Type III0.25 lb Carafa Special Type III 29.9 525 1.4%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1.4%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Warrior1.5 oz Warrior Hops Pellet 17.8 Boil 60 min 67.41 42.9%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 15 min 4.76 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 5.64 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.70 tsp Irish Moss Fining Boil 1 hr.
2 oz Cocao Nibs Flavor Whirlpool 10 min.
3 oz Bakers Chocolate Flavor Secondary 7 days
4 oz Coffee Flavor Secondary 7 days
4 oz Burbon soaked oak chips Flavor Secondary 7 days
3 each Vanilla Bean Flavor Secondary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9 psi       Temp: 41 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt Strike 170 °F 155 °F 60 min
12 qt Sparge 160 °F 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.7 g | 30.8 qt) 7.07 28.3  
Mash volume with grains (equipment estimates 7.7 g | 30.8 qt) 7.87 31.5  
Grain absorption losses (steeping) -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.07 28.3
Equipment Profile Used: System Default
 
Notes

4 oz oak chips soaked in 6 oz. Kentucky burbon.
Soaked oak chips in a tincture of burbon and vanilla bean.
Dissolved chocolate in espresso prior to adding to secondary fermenter.

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  • Last Updated: 2022-11-06 01:36 UTC