Chocolate Coffe Stout extract (Founders Breakfast Stout) - Beer Recipe - Brewer's Friend

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Chocolate Coffe Stout extract (Founders Breakfast Stout)

262 calories 24.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.132 (recipe based estimate)
Efficiency: 35% (brew house)
Source: beersmith.com conversion to extract
Calories: 262 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Monday May 7th 2018
1.079
1.017
8.2%
28.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Liquid Malt Extract - Light10 lb Liquid Malt Extract - Light 35 4 70.2%
24 oz Flaked Oats24 oz Flaked Oats 33 2.2 10.5%
16 oz American - Chocolate16 oz Chocolate 29 350 7%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 5.3%
9 oz American - Black Malt9 oz Black Malt 28 500 3.9%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L 33 120 3.1%
228 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz nugget1 oz nugget Hops Pellet 13.5 Boil 60 min 24.5 50%
0.50 oz Northern Brewer - Williamette0.5 oz Williamette Hops Pellet 5 Boil 30 min 3.49 25%
0.50 oz Northern Brewer - Williamette0.5 oz Williamette Hops Pellet 5 Boil 5 min 0.9 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Dark Bitersweet chocolate Flavor Boil 5 min.
1.50 oz Baking Nibs Flavor Boil 5 min.
2 oz Sumatran Coffe Beans Whole Flavor Boil 5 min.
2 oz Kona Coffee beans Whole Flavor Secondary 1 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:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 74 grams       CO2 Level: 2.0 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
mostly tap water, 2 gallons were distilled
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Infusion -- 156 °F 45 min
6 qt Sparge -- 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.26 g | 25 qt) 2.68 10.7  
Mash volume with grains (equipment estimates 6.26 g | 25 qt) 3.02 12.1  
Grain absorption losses (steeping) -0.53 -2.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.85 3.4  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.68 10.7
Equipment Profile Used: System Default
 
Notes

This is an all grain brekfast stout recipe converted to extract by me. I live in grand rapids and I can buy breakfast stout year round, I love it. The way I actually made it was by steeping 2 oz. kona beans and .5 oz williamette after flameout for 20 min. the coffe flavor is much stronger than the real stuff but I like it. And I accidentally used kona in primary and I could not find sumatra coffe for secondary so I used java beans. one thing i dislike about breakfast stout is that it is sweeter than i prefer. This recipe i did not think was sweet, closer to son of a baptist coffe stout with cacao nibs swetness and flavor, which is great. If you notice i put oats in the grain description, what I did was a mini mash. Combine all grains and mash at 156F with 1 lb of the LME for 45 min in 6qt water. sparge with 6 qt water at 168F. The lme is necessary in the mini mash for the oats to give the proper profile to the beer, I did this in a pot on an electric stove, make sure to turn the grain sock over every 5 or 10 min to avoid scorching the bottom of it. (mine slightly scorched and it was still good/ not noticeable)primary 4 weeks and secondary with beans 1 week. If you do it with 20 min bean steep after flameout you will have a beer that is not like breakfast stout, instead much more coffee profile, the original recipe can be found here: http://www.beersmith.com/forum/index.php?topic=12090.0

any questions pm me, I am not on often but I will reply when I see it.

one more thing: add 4 lb malt after the minimash is done, bring the wort to a boil remove from heat and add lme while pot is removed from heat. dissolve completely and return to boil then add first hop addition. add 5 lb lme to wort for 10 min the same way

Btw this is my first ever brew, about 30 hours of research went into education before i decided I had enough education to brew anything. Also the best advice I got for beer turnout is this: ( curtousy of (nosybear)
these are the main factors to its flavor:

  1. Sanitation
  2. Temperature control during fermentation
  3. Yeast health, including how much you pitch
  4. Keeping a good boil going, and,
  5. The recipe.
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  • Last Updated: 2018-05-08 00:01 UTC