Founder's Breakfast Stout Clone - Beer Recipe - Brewer's Friend

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Founder's Breakfast Stout Clone

247 calories 22 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 68% (steeping grains only)
Source: Homebrew Supply
Calories: 247 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Sunday January 15th 2017
1.075
1.014
8.0%
45.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 48.5%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale Ale2 lb Pale Ale 37 3.5 16.2%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 12.1%
1 lb American - Chocolate1 lb Chocolate 29 350 8.1%
12 oz American - Black Barley12 oz Black Barley 27 530 6.1%
10 oz German - Carafa III10 oz Carafa III 32 535 5.1%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 11.8 Boil 60 min 41.09 66.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 3.89 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Baker's Chocolate Flavor Boil --
2.50 oz Coarse ground coffee Flavor Boil --
12 oz Cold brewed coffee Flavor Secondary 14 min.
 
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:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.04 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.19 g | 28.8 qt) 3.33 13.3  
Mash volume with grains (equipment estimates 7.19 g | 28.8 qt) 3.84 15.4  
Grain absorption losses (steeping) -0.8 -3.2  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.33 13.3
Equipment Profile Used: System Default
 
Notes

Due to the chocolate added at the end of the boil, make sure to top up the
batch volume to 5.25 gallons, as there will be quite a loss to trub in the
fermenter. The first addition of coffee is in the boil, and the grounds can be
loosely bagged in a hops bag and added at flame out, to steep in the wort. It
is recommended to do a secondary fermentation on this beer, to get it off of
the trub and coffee grounds, and it can be racked onto the second coffee
addition (cold brewed). The second coffee addition is 2 ounces of coarsely
ground coffee, brewed with 12 ounces of water, cold brewed and added at
secondary fermentation. If not doing a secondary, the second coffee addition
can be added at bottling time. Due to the high starting gravity of this beer,
we recommend purchasing two packages of yeast or to make a yeast
starter. Aerate the cooled wort thoroughly, to ensure a healthy
fermentation.

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  • Last Updated: 2017-01-16 16:33 UTC