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Kentucky Breakfast Stout Clone

Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Founders Brewing Company/Zymurgy 2010
Hop Utilization: 96%
Calories: 310 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)

Created: Saturday September 12th 2020

Vanilla Bean Bourbon Barrell Stout

by Good Vibrations

OG: 1.084 FG: 1.020 ABV: 8.5% IBU: 59

Original Gravity:

1.093

Final Gravity:

1.023

ABV (standard):

9.2%

IBU (tinseth):

52.5

SRM (morey):

50.0

Mash pH

n/a

Cost $

22.26

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
13.25 lb	Viking - Pale Ale Malt13.25 lb Pale Ale Malt	$ 0.89 / lb $ 11.79	37	2.5	76.8%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	$ 1.99 / lb $ 2.99	33	2.2	8.7%
0.75 lb	Briess - Organic Roasted Barley0.75 lb Organic Roasted Barley	$ 1.54 / lb $ 1.16	33.1	300	4.3%
0.75 lb	Belgian - Chocolate0.75 lb Chocolate	$ 1.90 / lb $ 1.43	30	340	4.3%
0.50 lb	Belgian - De-Bittered Black0.5 lb De-Bittered Black	$ 2.00 / lb $ 1.00	34	566	2.9%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	$ 0.10 / oz $ 0.80	33	120	2.9%
17.25 lbs / $ 19.16

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
28 g	Nugget28 g Nugget Hops	$ 1.50 / oz $ 1.48	Pellet	12.5	Boil	60 min	32.79	25%
35 g	Yakima Valley Hops - Willamette35 g Willamette Hops	$ 1.31 / oz $ 1.62	Pellet	5	Boil	25 min	11.4	31.3%
49 g	Yakima Valley Hops - Willamette49 g Willamette Hops		Pellet	5	Boil	10 min	8.32	43.8%
112 g / $ 3.10

Show Summary View

Amount	Variety	Cost	IBU	Bill %
28 g	Nugget (Pellet) 28 g Nugget (Pellet) Hops	$ 1.50 / oz $ 1.48	32.79	25%
84 g	Yakima Valley Hops - Willamette (Pellet) 84 g Willamette (Pellet) Hops	$ 1.31 / oz $ 3.88	19.72	75.1%
112 g / $ 5.36

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 qt		Infusion	158 °F	155 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
71 g	Belgian Bittersweet Chocolate	Flavor	Boil	15 min.
42 g	Unsweetened Cocoa Nibs	Flavor	Boil	15 min.
57 g	Sumatran coffee	Flavor	Boil	0 min.
57 g	Kona Coffee - Cold Brewed	Water Agt	Secondary	0 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	2 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

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

Notes

Infusion mash at 155 (68C) for 60 minutes. Add Hops, Chocolate and Coffee as directed. Ferment for 14 days at 65 (18C). Soak .25 oz (7 g) of Toasted French Oak chips in 1 cup of Kentucky bourbon for 2 days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water overnight, covered, in the refrigerator. Strain out grounds and add cold-brewed coffee and bourbon with wood chips to sanitized secondary fermenter. Rack fermented stout onto secondary and condition at 50-60 for 2 to 6 months.

Note: Something is off - I'm not getting the predicted bitterness. It should come in at 73 IBUs.

.45 per 12 oz serving.

Last Updated and Sharing

1,020

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Public: Yup, Shared
Last Updated: 2020-09-19 18:32 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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