Breakfast Stout - Beer Recipe - Brewer's Friend

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Breakfast Stout

318 calories 34.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Reddit/BYO
Calories: 318 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Monday March 20th 2017
1.095
1.026
9.0%
64.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb United Kingdom - Maris Otter Pale13.25 lb Maris Otter Pale 38 3.75 76.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 4.3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.3%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 43.4 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 12.12 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 10 min 8.85 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Unsweetened Cocoa Nibs Flavor Primary 30 days
2 oz Sumatran Coffee Flavor Boil 0 min.
2 oz Kona Coffee Flavor Secondary 60 days
1 tsp Irish Moss Fining Boil 7 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 155 °F 90 min
4 gal Sparge -- 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.39 21.6  
Mash volume with grains 6.77 27.1  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default