Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Nugget1 oz Nugget Hops |
|
Pellet |
13 |
Boil
|
60 min |
37.79 |
25% |
|
1.25 oz |
Willamette1.25 oz Willamette Hops |
|
Pellet |
5 |
Boil
|
25 min |
12.63 |
31.3% |
|
1.75 oz |
Willamette1.75 oz Willamette Hops |
|
Pellet |
5 |
Boil
|
10 min |
9.22 |
43.8% |
|
4 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Nugget (Pellet) 0.99999999771257 oz Nugget (Pellet) Hops |
|
37.79 |
25% |
|
3 oz |
Willamette (Pellet) 2.9999999931377 oz Willamette (Pellet) Hops |
|
21.85 |
75.1% |
|
4 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.64 gal |
|
Infusion |
161 °F |
155 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
68 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.50 oz |
Belgian Bittersweet Chocolate
|
|
Flavor |
Boil |
15 min. |
|
1.50 oz |
Unsweetened Cocoa Nibs
|
|
Flavor |
Boil |
15 min. |
|
2 oz |
Ground Sumatran Coffee
|
|
Flavor |
Boil |
0 min. |
|
2 oz |
Cold Brewed Kona Coffee
|
|
Flavor |
Secondary |
180 days |
|
0.25 oz |
Toasted French Oak Chips
|
|
Flavor |
Secondary |
180 days |
|
8 oz |
Kentucky Bourbon
|
|
Flavor |
Secondary |
3 hr. |
|
4.22 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
1.46 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
5 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
1.84 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
Amount: 8.09 psi
Temp: 38 °F
CO2 Level: 2.2 Volumes |
Target Water Profile
Balanced Profile
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 the refrigerator. Strain out the grounds and add cold-brewed coffee, bourbon, and wood chips to sanitized secondary.
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: 2021-01-25 02:02 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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