KBS Clone - Beer Recipe - Brewer's Friend

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KBS Clone

328 calories 29.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: homebrewersassociation.org
Calories: 328 calories (Per 12oz)
Carbs: 29.4 g (Per 12oz)
Created: Monday April 8th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dry Malt Extract - Dark7 lb Dry Malt Extract - Dark 44 30 49.1%
3.25 lb American - Pale 2-Row3.25 lb Pale 2-Row 37 1.8 22.8%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 5.3%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 5.3%
0.50 lb Briess - Black Malt - 2-Row0.5 lb Black Malt - 2-Row 25 500 3.5%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 34.5 120 3.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 42.18 25%
3 oz Willamette3 oz Willamette Hops Pellet 4.5 Boil 20 min 24.63 75%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.72 10.9  
Mash volume with grains 3.3 13.2  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 4.56 g | 18.2 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.3 g | 21.2 qt) 5 20  
Total: 7.13 28.5
Equipment Profile Used: System Default
 
Notes

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 0.5 oz 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.

Mini-mash Option
To brew a mini-mash recipe of the Kentucky Breakfast Stout clone, substitute 7.75 lb (3.52 kg) light malt extract syrup for 10 lb (4.5 kg) of the pale malt. Conduct a mini-mash with the remaining 3.25 lb (1.5 kg) pale malt and other grains at 155°F (68°C) for 60 minutes, sparge, and proceed as above, dissolving extract into hot wort before the boil.

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  • Last Updated: 2019-10-07 13:40 UTC