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KBS

Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 283 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)

Created: Friday March 18th 2016

Original Gravity:

1.092

Final Gravity:

1.018

ABV (standard):

9.8%

IBU (tinseth):

62.4

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,158 g	American - Pale Ale3158 g Pale Ale	37	3.5	76.8%
358 g	Flaked Oats358 g Flaked Oats	33	2.2	8.7%
179 g	Belgian - Roasted Barley179 g Roasted Barley	30	575	4.4%
179 g	Belgian - Chocolate179 g Chocolate	30	340	4.4%
120 g	Belgian - De-Bittered Black120 g De-Bittered Black	34	566	2.9%
120 g	American - Caramel / Crystal 120L120 g Caramel / Crystal 120L	33	120	2.9%
4,114 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Nugget15 g Nugget Hops	Pellet	13	Boil	60 min	39.94	25.4%
18 g	Willamette18 g Willamette Hops	Pellet	5	Boil	25 min	12.82	30.5%
26 g	Willamette26 g Willamette Hops	Pellet	5	Boil	10 min	9.66	44.1%
59 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Nugget (Pellet) 15 g Nugget (Pellet) Hops	39.94	25.4%
44 g	Willamette (Pellet) 44 g Willamette (Pellet) Hops	22.48	74.6%
59 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
37 g	Belgian bittersweet chocolate	Flavor	Boil	15 min.
22 g	Unsweetened cocoa nibs	Flavor	Boil	15 min.
30 g	Ground Sumatran coffee	Flavor	Boil	--
30 g	Cold brewed Kona coffee	Flavor	Secondary	150 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Batch XX
2016-XX-XX Bryggning
2016-XX-xx Sekundärfermentering
2016-XX-xx Buteljering
OG xxxx, FG xxxx , x,x%, 9 liter

Inmäskning med (9) liter vatten i 68 grader i 60 min.
Total volym mäskvatten (16) liter.
(11) liter i kok.

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. 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

1,216

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Public: Yup, Shared
Last Updated: 2016-03-18 14:04 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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