Founders Breakfast Stout - Beer Recipe - Brewer's Friend

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Founders Breakfast Stout

280 calories 28.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Joe 6-pack
Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Saturday October 7th 2017
1.084
1.021
8.2%
61.0
48.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 75.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.8%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.1%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.1%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 43.64 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 25 min 9.75 28.6%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 10 min 7.63 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz bitterweet baker's chocolate Flavor Boil 10 min.
1 tsp Irish moss Fining Boil 10 min.
1.50 oz unsweetened cocoa nibs Flavor Boil 10 min.
2 oz Sumatran coffee (ground in loose muslin bag) Spice Boil --
2 oz Kona cold brew coffee (2oz of grounds in 12oz of water - 1 day before bottling) Flavor Bottling 1 days
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4.0 oz      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
add to strike water:
1 tsp Gypsum + 1.5 tsp CaCl
add to sparge water:
0.5 tsp Gypsum + 0.5 tsp CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 154 °F 60 min
4.5 gal use 1qt Pyrex Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.01 24.1  
Mash volume with grains 7.49 30  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 4.05 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

Minor disaster...lost 0.75 gallons of wort while aerating on tile floor -
slipped out of my hands & spilled :(

Since I removed most of the cocoa nibs from the wort (didn't put nibs in muslin bag or mesh ball), added 1.5 oz to fermentor at day 10 (Depth Charge)

Did not add cold-brew Kona - added 1.5 oz of Guatamalen beans into fermentor at day 10 (Depth Charge)

  • Brewed on 10/7, plan to bottle on 10/22
  • OG: 1.081, FG: 1.020 --> 8.0% abv
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-11-09 03:27 UTC