Breakfast Stout & PB Marshmallow Stout - Beer Recipe - Brewer's Friend

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Breakfast Stout & PB Marshmallow Stout

315 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sean Malloy
Calories: 315 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Friday October 13th 2017
1.095
1.018
10.0%
42.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.60 lb American - Pale 2-Row21.6 lb Pale 2-Row 37 1.8 55.9%
7.20 lb United Kingdom - Maris Otter Pale7.2 lb Maris Otter Pale 38 3.75 18.6%
3.60 lb Flaked Oats3.6 lb Flaked Oats 33 2.2 9.3%
2 lb American - Chocolate2 lb Chocolate 29 350 5.2%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 2.6%
1.35 lb American - Roasted Barley1.35 lb Roasted Barley 33 300 3.5%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 2.6%
0.90 lb American - Caramel / Crystal 120L0.9 lb Caramel / Crystal 120L 33 120 2.3%
38.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 36.94 50%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 30 min 4.87 25%
1 oz hood1 oz hood Hops Pellet 4.8 Boil 2 min 0.54 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Dark bittersweet baker's chocolate Flavor Boil 15 min.
3 oz Unsweetended Chocolate Baking Nibs Flavor Boil 15 min.
3 oz Ground sumatron Coffee 170F whirlpool (cold brewed) Flavor Other --
1.75 lb Lactose Flavor Boil 15 min.
13 oz PB2 (batch B) Flavor Boil 15 min.
4 each Vanilla Beans (batch B) Flavor Secondary --
8 oz PB2 Boiled and chilled (batch B) Flavor Secondary --
2 oz Cacao Nibs Ghana (batch A) Flavor Secondary --
3 each Vanilla Beans (batch A) Flavor Secondary --
14 each Medium Oak Cubes (soaked in whiskey) (batch A) Flavor Secondary --
1 lb Dextrose (batch B) Flavor Boil 15 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:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 708 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Deer Park
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 154 °F 60 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: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.17 gal (60.68 qt). Suggest reducing strike water volume to 8.91 gal (35.63 qt) and adding 3.17 gal (12.68 qt) sparge/top-off. 12.08 48.3  
Strike water volume at mash thickness of 1.25 qt/lb 12.08 48.3  
Mash volume with grains 15.17 60.7  
Grain absorption losses -4.83 -19.3  
Remaining sparge water volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.08 72.3
Equipment Profile Used: System Default
 
Notes

Shared grain bill, hop schedule, and boil schedule

split into two carboys, each carboy will get different adjuncts

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  • Last Updated: 2017-10-21 00:19 UTC