B&Bs Breakfast Stout 2023-05 - Beer Recipe - Brewer's Friend

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B&Bs Breakfast Stout 2023-05

369 calories 32.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.86 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 369 calories (Per 330ml)
Carbs: 32.8 g (Per 330ml)
Created: Thursday May 25th 2023
1.119
1.023
12.7%
47.3
77.9
5.4
18.11
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7,500 g The Swaen - Dutch Pale Ale7500 g Dutch Pale Ale $ 1.55 / kg
$ 11.63 		37.3 3.18 58.7%
2,000 g Flaked Oats2000 g Flaked Oats 33 4.37 15.7%
500.01 g Thomas Fawcett - Pale Chocolate Malt500.01 g Pale Chocolate Malt 32.2 612.27 3.9%
317 g Weyermann - Roasted Barley317 g Roasted Barley 29.9 432 2.5%
560 g Weyermann - Carafa Special Type III560 g Carafa Special Type III 29.9 525 4.4%
690 g Dingemans - Special B690 g Special B $ 0.00 / g
$ 2.73 		33.1 125 5.4%
1,200 g Cane Sugar1200 g Cane Sugar - (late boil kettle addition) 46 9.4%
12,767.01 g / $ 14.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 10.4 Boil at 100 °C 60 min 39.05 41.7%
35 g Willamette35 g Willamette Hops Leaf/Whole 4.5 Boil at 100 °C 30 min 8.26 29.2%
35 g Willamette35 g Willamette Hops Leaf/Whole 4.5 Boil 0 min 29.2%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cacao powder Spice Whirlpool 0 min.
100 g Coffee Flavor Other 0 min.
6.51 ml Phosphoric acid Water Agt Mash 0 min.
115 g Oak Chips Other Secondary 120 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 3.75 / each
$ 3.75
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 224 B cells required
$ 3.75 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Water Voorhout 2022
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
23.57 L Batch Sparge 67 °C 67 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 31.2
Mash volume with grains 38.9
Grain absorption losses -11.6
Remaining sparge water volume (equipment estimates 9.8 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 27.9
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 23 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23
Total: 40.3  
Equipment Profile Used: System Default
 
Notes

Cacao powder is added in the last 5 minutes of the boil.
Coffee ground is added to whirlpool at 96 degrees for 3-5 minutes.
Oak chips soaked in bourbon added after primary fermentation.

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  • Last Updated: 2023-05-28 14:28 UTC