Brewjutsu KBS - Beer Recipe - Brewer's Friend

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Brewjutsu KBS

290 calories 29.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.45 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason Spirko
Hop Utilization: 97%
Calories: 290 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Monday January 25th 2021
1.087
1.021
8.5%
59.6
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb Briess - Pale Ale Malt 2-Row13.25 lb Pale Ale Malt 2-Row 36.8 3.5 76.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
0.75 lb Briess - Roasted Barley0.75 lb Roasted Barley 33.1 300 4.3%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 4.3%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 13 Boil 60 min 37.79 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 5 Boil 25 min 12.63 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 5 Boil 10 min 9.22 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian Bittersweet Chocolate Flavor Boil 15 min.
1.50 oz Unsweetened Cocoa Nibs Flavor Boil 15 min.
2 oz Ground Sumatran Coffee Flavor Boil 0 min.
2 oz Cold Brewed Kona Coffee Flavor Secondary 180 days
0.25 oz Toasted French Oak Chips Flavor Secondary 180 days
8 oz Kentucky Bourbon Flavor Secondary 3 hr.
4.22 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.46 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.84 g Salt Water Agt Mash 1 hr.
 
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:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.09 psi       Temp: 38 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.64 gal Infusion 161 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.34 g | 13.4 qt) 2.39 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6.45 25.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.7 22.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.7 g | 22.8 qt) 5 20  
Total: 8.86 35.4
Equipment Profile Used: System Default
 
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 the refrigerator. Strain out the grounds and add cold-brewed coffee, bourbon, and wood chips to sanitized secondary.

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: 2021-01-25 02:02 UTC