Founders Kentucky Breakfast Stout - Beer Recipe - Brewer's Friend

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Founders Kentucky Breakfast Stout

279 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Back 9 Brewery
Calories: 279 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Thursday May 30th 2019
1.084
1.020
8.4%
64.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb American - Pale 2-Row13.2 lb Pale 2-Row 37 1.8 76.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
0.75 lb Belgian - Roasted Barley0.75 lb Roasted Barley 30 575 4.4%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 4.4%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
17.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 43.57 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 12.17 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 10 min 8.89 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian Bittersweet Chocolate Other Boil 15 min.
1.50 oz Cocoa Nibs Other Boil 15 min.
2 oz Sumatran Coffee - Ground Other Whirlpool 0 min.
2 oz Cold Brewed Kona Coffee Other Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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 1.25 qt/lb 5.38 21.5  
Mash volume with grains 6.75 27  
Grain absorption losses -2.15 -8.6  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.9 39.6
Equipment Profile Used: System Default
 
Notes

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: 2019-05-30 02:34 UTC