Flow Stone Breakfast Stout 2.0 - Beer Recipe - Brewer's Friend

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Flow Stone Breakfast Stout 2.0

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jonathan Miller
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday September 17th 2021
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Sticky Faucet Oatmeal Milk Stout

OG: 1.078 FG: 1.036 ABV: 5.5% IBU: 53

1.067
1.017
6.6%
46.8
50.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb US - Pale 2-Row13.2 lb Pale 2-Row 37 1.8 75.1%
22 oz Flaked Oats22 oz Flaked Oats 33 2.2 7.8%
1 lb Belgian - Chocolate1 lb Chocolate - (late boil kettle addition) 30 340 5.7%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 5.7%
9 oz Belgian - De-Bittered Black9 oz De-Bittered Black - (late boil kettle addition) 34 566 3.2%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L - (late boil kettle addition) 33 120 2.5%
17.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 45 min 19.74 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.43 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 25%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 First Wort 0 min 23.66 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Kona Blend Cold Brew Coffee Water Agt Whirlpool 0 min.
5 oz Cocao Nibs Flavor Secondary 5 days
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
2 oz Sumatra Blend Cold Brew Coffee Herb Kegging 0 min.
3 oz Cocao Nibs Flavor Whirlpool 30 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 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
Miller Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 12 37 57 42 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mash Strike Temperature @166F Infusion 166 °F 154 °F 60 min
3.5 gal strike temp @180F Sparge 180 °F 170 °F 10 min
1.5 gal cold fridge steep dark roasted grains Steeping -- -- --
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 6.59 26.4  
Mash volume with grains 8 32  
Grain absorption losses -2.2 -8.8  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.36 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes
  1. Cold Steep dark grains for 24 hours in fridge late addition grains
    to add to boil kettle.
  2. Mash base grains for 60 min @154°F.
  3. Follow schedule above.
  4. Cool wort to 65°F, add water if needed, aerate wort for 30 min,
    OG reading, and pitch yeast.
  5. Ferment till finished about 2 weeks.
  6. Primary slows add cocoa nibs for 5-7 days after soaking in vodka
    for 5 days prior.
  7. Cold Crash for 1 week.
  8. Transfer to keg, add cold brew coffee, and force carbonate.
  9. Cold Brew Coffee: 1 cup distilled water fro 2oz of beans coarse
    ground and sit in fridge for 24hrs.
  10. Add 3oz of cocoa nibs to boil @ 180°F 30 min.
  11. Primary ferment for 5 days @63-65°F; 5 days @ 70-72°F; Day 9
    add 5oz of cocoa nibs for 7 days. Cold crash to 34°F after that.
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  • Last Updated: 2024-10-09 17:16 UTC