Prince George's Breakfast Stout - Beer Recipe - Brewer's Friend

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Prince George's Breakfast Stout

254 calories 27.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Nick Elison
Calories: 254 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Thursday June 13th 2013
1.076
1.021
7.2%
46.3
31.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 72.1%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 6%
1 lb Cane Sugar1 lb Cane Sugar 46 0 6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 6%
0.65 lb American - Roasted Barley0.65 lb Roasted Barley 33 300 3.9%
16.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 13.5 Boil 60 min 38.71 83.3%
0.20 oz nugget0.2 oz nugget Hops Pellet 13.3 Boil 60 min 7.63 16.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Cold Pressed coffee Flavor Secondary --
2 oz Medium-plus toast American oak cubes Other Secondary --
8 oz Bourbon Flavor Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 418 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Milwaukee, WI, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 12 9 13 26 163
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Mash Temperature -- 150 °F 90 min
7 gal Mashout Temperature -- 168 °F 10 min
1.5 gal Grain rinse Sparge -- 70 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.68 g | 38.7 qt) 9.63 38.5  
Mash volume with grains (equipment estimates 10.93 g | 43.7 qt) 10.88 43.5  
Grain absorption losses -1.96 -7.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Ferment with 2 packets of Safale S-04 for 2 weeks

Soak 2 oz Medium-plus toast American oak cubes in 8 oz bourbon for 1 day.

Prepare cold-pressed coffee with 2.5 oz of coffee: Soak ground coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood cubes to secondary.

Rack fermented stout onto this mixture and condition in secondary at 55-65F for 2-6 mos.

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  • Last Updated: 2013-08-05 13:07 UTC