Bourbon Breakfast Stout - Beer Recipe - Brewer's Friend

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Bourbon Breakfast Stout

290 calories 29.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Thursday April 6th 2017
1.087
1.022
8.6%
64.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb American - Pale Ale13.25 lb Pale Ale 37 3.5 76.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.3%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 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 43.51 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 12.15 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 10 min 8.87 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian Bittersweet Chocolate Flavor Boil 15 min.
1.50 oz Unsweetened Cocoa Nibs Flavor Boil 15 min.
2 oz Sumatran Coffee Flavor Boil 0 min.
2 oz Cold Brew Kona Coffee Flavor Secondary --
0.25 oz French Oak Chips 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:
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
Infusion -- 155 °F 60 min
Temperature -- 168 °F 15 min
Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.29 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.29 qt/lb 5.56 22.3  
Mash volume with grains 6.94 27.8  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) 2.84 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6 24  
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: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

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.

https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/

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  • Last Updated: 2017-04-06 05:48 UTC