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Breakfast Stout (w/ coffee, chocolate and maple syrup)

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)

Created: Friday October 9th 2020

Original Gravity:

1.067

Final Gravity:

1.016

ABV (standard):

6.7%

IBU (tinseth):

45.4

SRM (daniels):

40.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	67.8%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.8%
1.25 lb	Briess - Organic Chocolate Malt1.25 lb Organic Chocolate Malt	33.6	350	8.5%
1 lb	Proximity - Roasted Barley1 lb Roasted Barley	33	475	6.8%
0.50 lb	Dingemans - De-bittered Black Malt0.5 lb De-bittered Black Malt	32.2	550	3.4%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	3.4%
8 oz	Maple Syrup8 oz Maple Syrup - (late boil kettle addition)	30	35	3.4%
14.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	12.7	Boil	60 min	38.55	50%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	5.9	Boil	30 min	6.88	25%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	5.9	Aroma	0 min		25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	38.55	50%
1 oz	Willamette (Pellet)	6.88	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal		Strike	163 °F	155 °F	90 min
1.5 gal	1.5 gal each sparge	Sparge	170 °F	165 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
2 oz	Coffee beans	Flavor	Boil	5 min.
1.50 oz	Cacao nibs	Flavor	Boil	5 min.
0.50 tsp	Yeast nutrient	Other	Boil	15 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
2.50 oz	Bittersweet bakers chocolate	Flavor	Boil	5 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 oz	Coffee (course grind cold steep)	Flavor	Primary	7 days
8 oz	maple syrup	Flavor	Kegging	0 min.
2 oz	Cocao nibs (vodka tincture)	Flavor	Primary	7 days
0.20 ml	Lactic acid	Water Agt	Sparge	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
1.06 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 173 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	30	65	55	70
Mash Chemistry and Brewing Water Calculator

Notes

Recipe based loosely on Founder's Breakfast Stout from "Big Book of Clone Recipes" book

2 oz ground Sumatran coffee
2 oz ground Kona coffee
2.5 oz dark bittersweet chocolate
1.5 oz unsweetened chocolate baking nibs
WLP001 or WY1056 (3.5L starter)

Add Sumatran coffee and 2 chocolate varieties at the end of the boil.
------------
Fermentation:
62-64 x 5 days. Increased to 65-66F x 5 days.

Dry bean with 2oz Kona coffee (cracked/crushed with rolling pin) in a bag. 2 oz cacao nibs + 1 oz bittersweet bakers chocolate in separate bag. Coffee left in contact x 48 hours. Chocolate left in contact x 4 days.
-------------

At kegging, chill beer x 48 hrs then add 1.5 cups grade B maple syrup

Recipe Photos

Last Updated and Sharing

359

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Brews

Public: Yup, Shared
Last Updated: 2020-10-24 18:19 UTC

System Default

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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