Up for Breakfast (8 Gal) - Beer Recipe - Brewer's Friend

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Up for Breakfast (8 Gal)

310 calories 31.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 310 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)
Created: Tuesday March 6th 2018
1.093
1.023
9.2%
49.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.12 lb American - Pale 2-Row21.12 lb Pale 2-Row 37 1.8 76.2%
35.20 oz Flaked Oats35.2 oz Flaked Oats 33 2.2 7.9%
1.60 lb American - Chocolate1.6 lb Chocolate 29 350 5.8%
19.20 oz American - Roasted Barley19.2 oz Roasted Barley 33 300 4.3%
14.40 oz Belgian - De-Bittered Black14.4 oz De-Bittered Black 34 566 3.2%
11.20 oz American - Caramel / Crystal 120L11.2 oz Caramel / Crystal 120L 33 120 2.5%
443.52 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.76 oz Nugget1.76 oz Nugget Hops Pellet 14.3 Boil 60 min 40.56 52.4%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 5 Boil 30 min 4.95 23.8%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 5 Whirlpool 0 min 3.75 23.8%
3.36 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.20 oz Ground Sumatran Coffee Other Other 0 min.
3.20 oz Ground Kona Coffee Other Other 0 min.
4 oz Dark, Bittersweet Chocolate Other Other 0 min.
2.40 oz Unsweetened chocolate baking nibs Other Other 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 842 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing strike water volume to 9.78 gal (39.13 qt) and adding 0.61 gal (2.45 qt) sparge/top-off. 10.4 41.6  
Strike water volume at mash thickness of 1.5 qt/lb 10.4 41.6  
Mash volume with grains 12.61 50.5  
Grain absorption losses -3.47 -13.9  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 1.32 5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.38 g | 41.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 8.03 32.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 8 32  
Total: 11.72 46.9
Equipment Profile Used: System Default
 
Notes

Target:
OG = 1.078 FG = 1.020
IBU = 60, SRM=59 ABV 7.5%

Add 1/2 tsp yeast nutrient with 15 mins of boil left
Add 1/2 tsp Irish Moss with 15 mins of boil left

Need 3.5L starter, could substitute WLP 001

Mash grains with 5 gallons of water at 155 degrees for 60 minutes

Vorlauf then sparge slowly with 175 degree water.

Add the hops and Irish moss according to times indicated in the ingredients list.

Add the Sumatran coffee and two chocolate varieties at the end of the boil.

Pitch the yeast and ferment at 68 degrees until final gravity is reached.

Transfer to Unitank, avoid any splashing.

Add Kona coffee and condition for one week, then bottle or keg. Carbonate and age for 2 weeks.

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.

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  • Last Updated: 2018-04-15 23:25 UTC