Kentucky Breakfast Stout clone - Beer Recipe - Brewer's Friend

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Kentucky Breakfast Stout clone

307 calories 30.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 80 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Pete
Hop Utilization: 99%
Calories: 307 calories (Per 12oz)
Carbs: 30.7 g (Per 12oz)
Created: Wednesday December 27th 2023
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1.092
1.022
9.1%
76.0
50.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb American - Pale Ale13.25 lb Pale Ale 37 3.5 71.6%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.1%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.1%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.1%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 2.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.7%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) 41 1 1.4%
1 lb Turbinado1 lb Turbinado - (late boil kettle addition) 44 10 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 36.62 41%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 15 min 10.48 41%
0.66 oz Nugget0.66 oz Nugget Hops Pellet 14 Boil 60 min 28.92 18%
3.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Cocao Nibs Flavor Boil 15 min.
2 oz Coffee Flavor Secondary 0 min.
8 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
3 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
0.50 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.08 psi       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.16 gal Strike 164 °F 154 °F 60 min
2.2 gal mash out boiling water Infusion -- 168 °F --
2 gal Sparge -- 180 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 6.04 24.2  
Mash volume with grains 7.42 29.7  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.56 g | 14.2 qt) 3.39 13.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 7.04 28.2  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume (equipment estimates 5.15 g | 20.6 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.15 20.6  
Total: 9.43 37.7
Equipment Profile Used: System Default
"Kentucky Breakfast Stout clone" Imperial Stout beer recipe by Pete. All Grain, ABV 9.07%, IBU 76.01, SRM 50, Fermentables: (Pale Ale, Flaked Oats, Roasted Barley, Chocolate, Midnight Wheat Malt, Caramel / Crystal 120L, Lactose (Milk Sugar), Turbinado) Hops: (Northern Brewer, Willamette, Nugget) Other: (Cocao Nibs, Coffee, Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Wyeast - Beer Nutrient, Irish Moss, 5.2 pH Stabilizer)
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  • Last Updated: 2024-01-02 17:38 UTC