Breakfast Stout - Beer Recipe - Brewer's Friend

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Breakfast Stout

286 calories 28.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.75 liters
Post Boil Size: 21.75 liters
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Post Boil Gravity: 22.1 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 286 calories (Per 330ml)
Carbs: 28.8 g (Per 330ml)
Created: Sunday April 19th 2020
22.1 °P
5.7 °P
9.2%
62.7
42.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 kg United Kingdom - Pale 2-Row6.2 kg Pale 2-Row 38 2.5 66%
0.30 kg Belgian - Chocolate0.3 kg Chocolate 30 340 3.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.3%
0.10 kg Belgian - Roasted Barley0.1 kg Roasted Barley 30 575 1.1%
0.20 kg German - De-Husked Caraf II0.2 kg De-Husked Caraf II 32 418 2.1%
0.30 kg United Kingdom - Extra Dark Crystal 120L0.3 kg Extra Dark Crystal 120L 33 120 3.2%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 2.1%
0.30 kg United Kingdom - Oat Malt0.3 kg Oat Malt 28 2 3.2%
0.30 kg United Kingdom - Crystal 50L0.3 kg Crystal 50L 34 50 3.2%
1 kg Muntons - Light Dry Malt Extract (DME)1 kg Light Dry Malt Extract (DME) - (late boil kettle addition) 42 4.3 10.6%
9.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 9.1 Boil 60 min 52.9 50%
25 g Willamette25 g Willamette Hops Pellet 4.2 Boil 20 min 7.39 25%
25 g Willamette25 g Willamette Hops Pellet 4.2 Boil 5 min 2.43 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
2 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.78 bar       Temp: 10 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.2 L Strike 56 °C 52 °C 15 min
Temperature -- 68 °C 60 min
Temperature -- 73 °C 15 min
Mashout Temperature -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.2
Mash volume with grains 30.7
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 12.5 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 27.8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20 L) 21.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 20
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

Boil 15 min - Cacao 120 g
Boil 0 min - Coffee 60 g
Secondary 7 days - Coffee (cold brew) 60 g
Secondary 7 days - Oak chips (bourbon) 7 g

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  • Last Updated: 2021-10-14 10:47 UTC