Brew Log History
Target 65°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
28 g |
Nugget28 g Nugget Hops |
|
Pellet |
15.6 |
Boil
|
60 min |
50.32 |
21.7% |
|
42 g |
Willamette42 g Willamette Hops |
|
Pellet |
5.8 |
Boil
|
25 min |
12.29 |
32.6% |
|
58.80 g |
Willamette58.8 g Willamette Hops |
|
Pellet |
5.8 |
Boil
|
10 min |
8.54 |
45.7% |
|
128.80 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
28 g |
Nugget (Pellet) 28 g Nugget (Pellet) Hops |
|
50.32 |
21.7% |
|
100.80 g |
Willamette (Pellet) 100.8 g Willamette (Pellet) Hops |
|
20.83 |
78.3% |
|
128.80 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Temperature |
-- |
155 °F |
60 min |
|
|
|
Temperature |
-- |
168 °F |
15 min |
|
6.86 gal |
|
Strike |
164 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.33 qt/lb
Starting Grain Temp:
70 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
85.20 g |
Bittersweet Chocolate
|
|
Flavor |
Boil |
15 min. |
|
50.40 g |
Cocao Nibs
|
|
Flavor |
Boil |
15 min. |
|
68.40 g |
Sumatran Coffee
|
|
Flavor |
Whirlpool |
0 min. |
|
57 g |
Cold Brewed Kona Coffee
|
|
Flavor |
Secondary |
0 min. |
|
7 g |
Oak Cube French Medium Toast
|
|
Other |
Secondary |
0 min. |
|
237 ml |
Bourbon
|
|
Flavor |
Secondary |
0 min. |
|
2 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
46.06 ml |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
CO2 Level: 2.65 Volumes |
Target Water Profile
London (Porter, dark ales)
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.
Suggest to double the BOURBON next time *
Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-01-02 16:39 UTC
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|
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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