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Kentucky Breakfast Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 127 calories (Per 12oz)
Carbs: 12 g (Per 12oz)

Created: Wednesday September 28th 2016

Original Gravity:

1.039

Final Gravity:

1.008

ABV (standard):

4.1%

IBU (tinseth):

74.8

SRM (morey):

47.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.25 lb	American - Pale 2-Row13.25 lb Pale 2-Row	37	1.8	76.8%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	8.7%
0.75 lb	American - Roasted Barley0.75 lb Roasted Barley	33	300	4.3%
0.75 lb	Belgian - Chocolate0.75 lb Chocolate	30	340	4.3%
0.50 lb	Belgian - De-Bittered Black0.5 lb De-Bittered Black	34	566	2.9%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	2.9%
17.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	14	Boil	60 min	58.45	44.4%
1.25 oz	Willamette1.25 oz Willamette Hops	Pellet	4.5	Boil	25 min	16.32	55.6%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	58.45	44.4%
1.25 oz	Willamette (Pellet)	16.32	55.6%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		--	--	155 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.50 oz	Belgian bittersweet chocolate	Other	Boil	15 min.
1.50 oz	Unsweetend Cocoa nibs	Other	Boil	15 min.
2 oz	Ground sumatran coffee	Flavor	Boil	--
2 oz	Cold brewed Kona coffee	Flavor	Secondary	--

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

OG 1.092
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

1,803

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Brews

Public: Yup, Shared
Last Updated: 2016-09-28 19:40 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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