KBS Clone - Beer Recipe - Brewer's Friend

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KBS Clone

331 calories 34 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.132 (recipe based estimate)
Efficiency: 70% (brew house)
Source: homebrewtalk.com
Calories: 331 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Monday August 20th 2018
1.099
1.025
9.7%
42.4
48.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26.50 lb American - Pale 2-Row26.5 lb Pale 2-Row 37 1.8 66.9%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 7.6%
4 lb Belgian - Chocolate4 lb Chocolate 30 340 10.1%
2.75 lb Belgian - Munich2.75 lb Munich 38 6 6.9%
2 lb German - Carapils2 lb Carapils 35 1.3 5%
1.25 lb American - Caramel / Crystal 80L1.25 lb Caramel / Crystal 80L 33 80 3.2%
2 oz American - Black Malt2 oz Black Malt 28 500 0.3%
39.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Nugget3 oz Nugget Hops Pellet 14 Boil 60 min 38.06 50%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 10 min 2.22 25%
1.50 oz Crystal1.5 oz Crystal Hops Pellet 4.3 Boil 10 min 2.12 25%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian bittersweet chocolate Flavor Mash 15 min.
1.50 oz Cocoa nibs Flavor Mash 15 min.
2 oz Kona cold-brew coffee Flavor Secondary 0 min.
8 oz Bourbon Spice Secondary 0 min.
0.75 oz Oak Chips Flavor Secondary 0 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-11219
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 54 20 66 11 391
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.87 gal (63.49 qt). Suggest reducing initial strike volume to 8.83 gal (35.32 qt) and adding 3.87 gal (15.49 qt) sparge/top-off. 12.7 50.8  
Strike water volume (equipment estimates 16.93 g | 67.7 qt) 12.7 50.8  
Mash volume with grains (equipment estimates 20.1 g | 80.4 qt) 15.87 63.5  
Grain absorption losses -4.95 -19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.73 g | 46.9 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 12.7 50.8
Equipment Profile Used: System Default
 
Notes

We use a large percentage of specialty grains in this one… try about 10% Chocolate Malt, 7% Munich, 5% Carapils, and 3% Crystal Dark. I also throw in a little bit of Black Malt for a slightly burnt character. Mash in around 155 degrees and target an OG between 17 and 18 Plato. We use Nugget hops for bittering and Willamette and Crystal for flavor/finishing hops, targeting 45 IBUs. Ferment with an American yeast and it should terminate between 5 and 6 Plato, leaving you with 6.5% ABV and a full bodied robust Porter. Good luck, hope this helps.
Cheers,
Jeremy Kosmicki
Head Brewer
FBC




5 US Gallons

13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt

Hops

1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)

2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)

American or California Ale yeast

Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%

Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.

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  • Last Updated: 2018-08-20 18:39 UTC