Founders Breakfast Stout - Beer Recipe - Brewer's Friend

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Founders Breakfast Stout

263 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Magazine
Calories: 263 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Thursday April 16th 2015
1.079
1.020
7.8%
59.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb American - Pale 2-Row13.2 lb Pale 2-Row 37 1.8 76.2%
22 oz Flaked Oats22 oz Flaked Oats 33 2.2 7.9%
1 lb American - Chocolate1 lb Chocolate 29 350 5.8%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 4.3%
9 oz Belgian - De-Bittered Black9 oz De-Bittered Black 34 566 3.2%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L 33 120 2.5%
277.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Nugget1.2 oz Nugget Hops Pellet 14 Boil 60 min 54.04 54.5%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.56 22.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 22.7%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Ground Sumatran Coffee Flavor Boil --
2.50 oz Dark bittersweet bakers Chocolate Flavor Boil --
1.50 oz Unsweetened chocolate baking nibs Flavor Boil --
2 oz Ground Kona Coffee Flavor Secondary --
 
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:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.58 30.3  
Mash volume with grains 8.97 35.9  
Grain absorption losses -2.17 -8.7  
Remaining sparge water volume (equipment estimates 1.92 g | 7.7 qt) 2.34 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg.

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  • Last Updated: 2015-04-16 17:26 UTC