Kentucky Breakfast Stout - Beer Recipe - Brewer's Friend

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Kentucky Breakfast Stout

305 calories 28.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Post Boil Size: 5.78 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 305 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Monday May 31st 2021
1.092
1.019
9.6%
63.0
50.0
n/a
0.01
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 74.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.7%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.3%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 4%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.7%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 42.44 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 11.85 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 10 min 8.66 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost 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 60 days
0.25 oz Oak chips Flavor Secondary 60 days
8 oz Kentucky bourbon Other Secondary 60 days
0.50 tsp Wyeast - Beer Nutrient $ 0.02 / tsp
$ 0.01 		Other Boil 10 min.
1 each Carrageenan Fining Boil 5 min.
$ 0.01
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 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
-- 155 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.86 23.4  
Mash volume with grains 7.36 29.4  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.65 30.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.78 23.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.78 g | 23.1 qt) 5.25 21  
Total: 10.24 41
Equipment Profile Used: System Default
 
Notes

Mash at 155°F (68°C) for 60 minutes. 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.

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  • Last Updated: 2021-05-31 21:06 UTC