Founders Breakfast Stout - Beer Recipe - Brewer's Friend

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Founders Breakfast Stout

264 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Keg Connection
Hop Utilization: 98%
Calories: 264 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
URL: https://www.homebrewhappyhour.com/wp-content/uploads/2021/11/FoundersBreakfastStoutClone-KC-AG.pdf
Created: Tuesday December 19th 2023
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OG: 1.068 FG: 1.017 ABV: 6.6% IBU: 52

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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale Ale12.5 lb Pale Ale 37 3.5 74.1%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.9%
1 lb American - Chocolate1 lb Chocolate 29 350 5.9%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 4.4%
10 oz Weyermann - Carafa Special Type III10 oz Carafa Special Type III 29.9 525 3.7%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3%
16.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.22 oz Magnum1.22 oz Magnum Hops Pellet 15 Boil 60 min 55.31 55%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.37 22.5%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.36 22.5%
2.22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 ml Glucabuster Water Agt Mash 0 min.
1 each Whirlfloc tablet Fining Boil 10 min.
4 g Wyeast - Beer Nutrient Other Boil 10 min.
2.50 oz Bakers Chocolate Flavor Boil 0 min.
1.50 oz cocoa nibs Flavor Boil 0 min.
2.50 oz Coffee Beans Flavor Boil 0 min.
2 oz Coffee Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 285 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
* Distilled Water
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
8.17 gal Infusion 159 °F 154 °F 60 min
Temperature -- 168 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 7.17 28.7  
Mash volume with grains 8.52 34.1  
Grain absorption losses -2.11 -8.4  
Remaining sparge water volume (equipment estimates 2.02 g | 8.1 qt) 1.77 7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.25 21  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

The first addition of coffee is in the boil, and the grounds can be loosely bagged in a hops bag and added at flame out, to steep in the wort. It is recommended to do a secondary fermentation on this beer, to get it off of the trub and coffee grounds, and it can be racked onto the second coffee addition (cold brewed). The second coffee addition is 2 ounces of coarsely ground coffee, brewed with 12 ounces of water, cold brewed and added at secondary fermentation. If not doing a secondary, the second coffee addition can be added at bottling time. Due to the high starting gravity of this beer, we recommend purchasing two packages of yeast or to make a yeast starter. Aerate the cooled wort thoroughly, to ensure a healthy fermentation.

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  • Last Updated: 2023-12-19 15:52 UTC