Founders Kbs Kentucky Breakfast stout Boubon Barrel Aged clone - Beer Recipe - Brewer's Friend

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Founders Kbs Kentucky Breakfast stout Boubon Barrel Aged clone

310 calories 31.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 310 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)
Created: Monday April 3rd 2017
1.093
1.023
9.2%
65.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26.50 lb American - Pale 2-Row26.5 lb Pale 2-Row 37 1.8 76.8%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.7%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 4.3%
1.50 lb Belgian - Chocolate1.5 lb Chocolate 30 340 4.3%
1 lb Belgian - De-Bittered Black1 lb De-Bittered Black 34 566 2.9%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 2.9%
34.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 43.82 25%
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Boil 25 min 12.24 31.3%
3.50 oz Willamette3.5 oz Willamette Hops Pellet 4.5 Boil 10 min 8.94 43.8%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Fermcap Other Boil 90 min.
5 oz Belgian bittersweet chocolate Spice Boil 15 min.
3 oz unsweetened cocoa nibs Spice Boil 15 min.
2 each Whirlfloc Fining Boil 15 min.
2 each Fermcap Other Boil 5 min.
4 oz ground Sumatran coffee Spice Boil --
4 oz cold-brewed Kona coffee Spice Secondary --
0.50 oz French Oak chips Flavor Secondary --
2 each Kentucky Bourbon (1c) Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 gal Infusion -- 155 °F 60 min
7.5 gal Fly Sparge -- 175 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.55 gal (50.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.55 gal (2.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.54 gal (54.17 qt). Suggest reducing strike water volume to 9.24 gal (36.96 qt) and adding 1.54 gal (6.17 qt) sparge/top-off. 10.78 43.1  
Strike water volume at mash thickness of 1.25 qt/lb 10.78 43.1  
Mash volume with grains 13.54 54.2  
Grain absorption losses -4.31 -17.3  
Remaining sparge water volume (equipment estimates 6.33 g | 25.3 qt) 6.78 27.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.55 g | 50.2 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 17.56 70.3
Equipment Profile Used: System Default
 
Notes

Secondary:
Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.


original recipe:
Here's a recipe from Jul/Aug 2010 Zymurgy. The recipe was built with guidance from Jeremy Kosmicki, Founders head brewer. My buddy made this and it was as good as, or maybe even better than, the real deal. Per the article "this is not an exact ounce-for-ounce recipe, but the brewery was able to share proportions".

FOUNDERS KBS CLONE
5 US Gallons

FERMENTABLES
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt

HOPS
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)

2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)

YEAST
American or California Ale yeast

DIRECTIONS
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%

Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.

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  • Last Updated: 2018-01-03 20:43 UTC