(2015-12-31) KBS Clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

(2015-12-31) KBS Clone

324 calories 35.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 18.6 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 324 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created: Sunday December 27th 2015
23.0 °P
6.9 °P
9.1%
70.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
31 lb United Kingdom - Pale 2-Row31 lb Pale 2-Row 38 2.5 76.9%
3.50 lb Flaked Oats3.5 lb Flaked Oats 33 2.2 8.7%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley 29 550 4.3%
1.75 lb United Kingdom - Chocolate1.75 lb Chocolate 34 425 4.3%
1.15 lb Belgian - De-Bittered Black1.15 lb De-Bittered Black 34 566 2.9%
1.15 lb American - Caramel / Crystal 120L1.15 lb Caramel / Crystal 120L 33 120 2.9%
40.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Nugget3 oz Nugget Hops Pellet 13 Boil 60 min 50.75 33.3%
2.50 oz Willamette2.5 oz Willamette Hops Pellet 5 Boil 25 min 11.31 27.8%
3.50 oz Willamette3.5 oz Willamette Hops Pellet 5 Boil 10 min 8.26 38.9%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cocoa Nibs Flavor Boil 20 min.
5 oz Belgian Bittersweet Chocolate Flavor Boil 20 min.
4 oz Ground Sumatra Coffee Flavor Boil 1 min.
4 oz Cold Brew Kona Coffee (Prim Ferm) Flavor Primary --
4 each American Light Toast White Oak Flavor Kegging --
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2 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
10 gal Sacc Rest Temperature -- 154 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.09 gal (56.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.09 gal (8.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.34 gal (73.35 qt). Suggest reducing strike water volume to 8.78 gal (35.1 qt) and adding 6.34 gal (25.35 qt) sparge/top-off. 15.11 60.5  
Strike water volume at mash thickness of 1.5 qt/lb 15.11 60.5  
Mash volume with grains 18.34 73.3  
Grain absorption losses -5.04 -20.2  
Remaining sparge water volume (equipment estimates 4.26 g | 17.1 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.09 g | 56.4 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 19.79 79.2
Equipment Profile Used: System Default
 
Notes

5 yeast packs in 1.5gal starter which was decanted after 4 days into fermenter.

Added one 4" section of bourbon or oak infused oak spiral plus soaking alcohol to each keg. Aging time TBD (Approx 6 weeks). Rum keg will include 2oz molasses and one star anise flower.

Racked 11.5 gal to fermenter. Cold break loss about 1 quart.

At 5 months, this is a very close (and delicious) approximation of KBS

Last Updated and Sharing
 
1,628
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-05-17 13:13 UTC