Breakfast Techno Stout - Beer Recipe - Brewer's Friend

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Breakfast Techno Stout

277 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: http://www.homebrewtalk.com/showthread.php?t=13907
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Thursday May 12th 2016
1.083
1.021
8.2%
51.8
41.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 83.2%
2 lb American - Chocolate2 lb Chocolate 29 350 5.2%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 3.9%
1.80 oz United Kingdom - Black Patent1.8 oz Black Patent 27 525 0.3%
1.40 oz American - Caramel / Crystal 120L1.4 oz Caramel / Crystal 120L 33 120 0.2%
44 oz Flaked Oats44 oz Flaked Oats 33 2.2 7.2%
38.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Leaf/Whole 14 Boil 60 min 40.63 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.1 Boil 30 min 10.06 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.1 Boil 2 min 1.11 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coffee, Klatch Panama Elida Natural Medium roast, ground Flavor Boil 1 min.
4 oz Coffee, Klatch Panama Elida Natural Medium roast, ground Flavor Bottling 1 min.
5 oz Dark Bittersweet Chocolate 85% Flavor Boil 15 min.
3 oz Cocoa nibs Flavor Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
51.139 qt Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.86 gal (63.44 qt). Suggest reducing initial water volume to 8.92 gal (35.7 qt) and adding 3.86 gal (15.44 qt) sparge/top-off. 12.78 51.1  
Strike water volume at mash thickness of 1.33 qt/lb 12.78 51.1  
Mash volume with grains 15.86 63.4  
Grain absorption losses -4.81 -19.2  
Remaining sparge water volume 4.27 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.73 g | 46.9 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 10.28 g | 41.1 qt) 10 40  
Estimated amount in fermentor 10 40  
Total: 17.06 68.2
Equipment Profile Used: System Default
 
Notes

Primary - 2 weeks at 65
Secondary - 4 weeks at 65

Mash in 15 gallons at 165.dropped to 158.stirred to bring temp down to 156. Dropped from 156 to 152 during hour mash.

Pitch yeast at 85 degrees.

Final gravity 1.069 @ 79 F

Combined 10 extract grade madagascar vanilla beans in 250 ml ever clear 151 proof. After extracting 1 week, on 6/12/206 add to one secondary fermentor (5 gal.) 30 ml extract with 2 chopped vanilla beans. Added another 50 ml extract with another 2 vanilla beans 1 week before bottling.

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  • Last Updated: 2016-07-03 01:29 UTC