Kentucky Breakfast Stout - Beer Recipe - Brewer's Friend

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Kentucky Breakfast Stout

304 calories 30.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 18.93 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Zymurgy
Calories: 304 calories (Per 330ml)
Carbs: 30.7 g (Per 330ml)
Created: Friday January 29th 2016
1.098
1.024
9.7%
64.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.10 kg American - Pale Ale6.1 kg Pale Ale 37 3.5 77.3%
0.68 kg Flaked Oats0.68 kg Flaked Oats 33 2.2 8.6%
0.34 kg American - Roasted Barley0.34 kg Roasted Barley 33 300 4.3%
0.34 kg Belgian - Chocolate0.34 kg Chocolate 30 340 4.3%
0.22 kg Belgian - De-Bittered Black0.215 kg De-Bittered Black 34 566 2.7%
0.22 kg American - Caramel / Crystal 120L0.215 kg Caramel / Crystal 120L 33 120 2.7%
7.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Nugget30 g Nugget Hops Pellet 14 Boil 60 min 44.16 26.1%
35 g Willamette35 g Willamette Hops Pellet 4.5 Boil 25 min 11.51 30.4%
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 10 min 8.58 43.5%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
71 g Belgian Bittersweet Chocolate Flavor Boil 15 min.
43 g Unsweetened Cocoa Nibs Flavor Boil 15 min.
57 g Ground Sumatran Coffee Flavor Boil 0 min.
57 g Cold-Brewed Kona Coffee Flavor Secondary --
10 g French Oak Chips Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.67 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.7
Mash volume with grains 28.9
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 13.2 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 18.9
Going into fermentor 18.9
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

2 uker (minimum) gjæring på 18-20 grader.
Ha 7,1 gram eike-chips i en kopp med 2,37 dl Kentucky Bourbon (eller en god røyka whiskey) i 2 dager. Sleng deretter whiskey og eikechipsa rett i kara uten å sile.
Ha 57 gram kona kaffe i 2,37 dl kokt og så nedkjølt vann over natta i kjøleskapet. Sil ut gruten og sleng i gjæringskaret.

2-6 måneder i sekundær-kar. 12-16 grader celsius.

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  • Last Updated: 2016-02-04 14:00 UTC