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KBS

283 calories 25.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 283 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Friday March 18th 2016
1.092
1.018
9.8%
62.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,158 g American - Pale Ale3158 g Pale Ale 37 3.5 76.8%
358 g Flaked Oats358 g Flaked Oats 33 2.2 8.7%
179 g Belgian - Roasted Barley179 g Roasted Barley 30 575 4.4%
179 g Belgian - Chocolate179 g Chocolate 30 340 4.4%
120 g Belgian - De-Bittered Black120 g De-Bittered Black 34 566 2.9%
120 g American - Caramel / Crystal 120L120 g Caramel / Crystal 120L 33 120 2.9%
4,114 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nugget15 g Nugget Hops Pellet 13 Boil 60 min 39.94 25.4%
18 g Willamette18 g Willamette Hops Pellet 5 Boil 25 min 12.82 30.5%
26 g Willamette26 g Willamette Hops Pellet 5 Boil 10 min 9.66 44.1%
59 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
37 g Belgian bittersweet chocolate Flavor Boil 15 min.
22 g Unsweetened cocoa nibs Flavor Boil 15 min.
30 g Ground Sumatran coffee Flavor Boil --
30 g Cold brewed Kona coffee Flavor Secondary 150 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.3
Mash volume with grains 15.1
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 11.5 L) 5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 12.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10
Going into fermentor 10
Total: 17.5  
Equipment Profile Used: System Default
 
Notes

Batch XX
2016-XX-XX Bryggning
2016-XX-xx Sekundärfermentering
2016-XX-xx Buteljering
OG xxxx, FG xxxx , x,x%, 9 liter


Inmäskning med (9) liter vatten i 68 grader i 60 min.
Total volym mäskvatten (16) liter.
(11) liter i kok.

To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

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  • Last Updated: 2016-03-18 14:04 UTC