Kentucky Breakfast Stout Clone - Beer Recipe - Brewer's Friend

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Kentucky Breakfast Stout Clone

310 calories 31.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Founders Brewing Company/Zymurgy 2010
Hop Utilization: 96%
Calories: 310 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)
Created: Saturday September 12th 2020
1.093
1.023
9.2%
52.5
50.0
n/a
22.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb Viking - Pale Ale Malt13.25 lb Pale Ale Malt $ 0.89 / lb
$ 11.79 		37 2.5 76.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 1.99 / lb
$ 2.99 		33 2.2 8.7%
0.75 lb Briess - Organic Roasted Barley0.75 lb Organic Roasted Barley $ 1.54 / lb
$ 1.16 		33.1 300 4.3%
0.75 lb Belgian - Chocolate0.75 lb Chocolate $ 1.90 / lb
$ 1.43 		30 340 4.3%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black $ 2.00 / lb
$ 1.00 		34 566 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L $ 0.10 / oz
$ 0.80 		33 120 2.9%
17.25 lbs / $ 19.16
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops $ 1.50 / oz
$ 1.48 		Pellet 12.5 Boil 60 min 32.79 25%
35 g Yakima Valley Hops - Willamette35 g Willamette Hops $ 1.31 / oz
$ 1.62 		Pellet 5 Boil 25 min 11.4 31.3%
49 g Yakima Valley Hops - Willamette49 g Willamette Hops Pellet 5 Boil 10 min 8.32 43.8%
112 g / $ 3.10
 
Other Ingredients
Amount Name Cost Type Use Time
71 g Belgian Bittersweet Chocolate Flavor Boil 15 min.
42 g Unsweetened Cocoa Nibs Flavor Boil 15 min.
57 g Sumatran coffee Flavor Boil --
57 g Kona Coffee - Cold Brewed Water Agt Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion 158 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.8 g | 39.2 qt) 8.41 33.6  
Mash volume with grains (equipment estimates 11.18 g | 44.7 qt) 9.79 39.1  
Grain absorption losses -2.16 -8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Infusion mash at 155 (68C) for 60 minutes. Add Hops, Chocolate and Coffee as directed. Ferment for 14 days at 65 (18C). Soak .25 oz (7 g) of Toasted French Oak chips in 1 cup of Kentucky bourbon for 2 days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water overnight, covered, in the refrigerator. Strain out grounds and add cold-brewed coffee and bourbon with wood chips to sanitized secondary fermenter. Rack fermented stout onto secondary and condition at 50-60 for 2 to 6 months.

Note: Something is off - I'm not getting the predicted bitterness. It should come in at 73 IBUs.

.45 per 12 oz serving.

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  • Last Updated: 2020-09-19 18:32 UTC