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

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Founders Breakfast Stout Clone

262 calories 26.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)
Created: Wednesday April 1st 2020
1.079
1.019
7.9%
85.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 74.1%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.9%
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 338 5.9%
12 oz American - Roasted Barley (700-800L)12 oz American - Roasted Barley (700-800L) 36.8 700 4.4%
10 oz German - Carafa III10 oz Carafa III 32 535 3.7%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 3%
16.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Magnum1.75 oz Magnum Hops Pellet 15 Boil 60 min 81.47 63.6%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 15 min 3.15 18.2%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 1.27 18.2%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Baker's Chocolate Flavor Boil 0 min.
1.50 oz Cacoa Nibs Flavor Boil 0 min.
4.50 oz Coarse Ground Coffee Water Agt Mash 0 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.05 24.2  
Mash volume with grains 7.34 29.3  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) 3.16 12.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Notes on Coffee Addition: The first addition of coffee is in the boil, and the grounds can be loosely bagged in a hops bag and added at flame out, to steep in the wort. It is recommended to do a secondary fermentation on this beer, to get it off of the trub and coffee grounds, and it can be racked onto the second coffee
addition (cold brewed). The second coffee addition is 2 ounces of coarsely ground coffee, brewed with 12 ounces of water, cold brewed and added at secondary fermentation. If not doing a secondary, the second coffee addition can be added at bottling time.

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  • Last Updated: 2020-04-02 02:57 UTC