Dan's Breakfast Stout - Beer Recipe - Brewer's Friend

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Dan's Breakfast Stout

237 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike Theodore
Calories: 237 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Tuesday September 8th 2015
1.072
1.013
7.8%
34.7
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 75.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
1 lb American - Chocolate1 lb Chocolate 29 350 5.8%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 13 Boil 60 min 20.7 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 5 Boil 40 min 13.97 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Kick Micro T Fining Boil 10 min.
4 oz Cacao Nibs Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 597 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5 oz       CO2 Level: 2.55 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Sparge -- 174 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.49 g | 14 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 11.16 44.6
Equipment Profile Used: System Default
 
Notes

After primary fermentation has completed add the Cacao Nibs to the secondary for at least 14 days.

Steep 6 oz of medium ground coffee (Kona, Sumatra or a strong blend) in 32 oz of cold BOILED water overnight in the fridge the night before bottling. Stain through a coffee filter and add the coffee (about 16 oz.) to the bottling bucket along with the primer sugar.

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  • Last Updated: 2016-07-16 20:13 UTC