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Flapjack Breakfast Stout (Chocolate-Coffee-Oatmeal-Maple Imperial Stout)

285 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.27 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 285 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Thursday August 18th 2022
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1.085
1.024
8.0%
49.9
44.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Maris Otter Pale13.5 lb Maris Otter Pale 38 3.75 72%
1.50 lb Rolled Oats1.5 lb Rolled Oats 33 2.2 8%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 2.7%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 2.7%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4%
0.50 lb German - De-Husked Caraf III0.5 lb De-Husked Caraf III 32 470 2.7%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.7%
1 lb Maple Syrup1 lb Maple Syrup - (late fermenter addition) 29.8 0 5.3%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 6.5 Boil 60 min 37.41 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 9.95 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 2.58 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa powder Flavor Boil 5 min.
4 oz Cacao Nibs Flavor Primary 7 days
2 each Vanilla Bean Spice Primary 7 days
4 oz Coffee Beans Flavor Primary 10 days
1 tbsp Yeast Nutrient Other Boil 5 min.
1 each Whirlfloc Water Agt Mash 5 min.
10 each Fermcap Fining Boil 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 426 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.72 gal Infusion -- 154 °F 60 min
3.67 gal Batch Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.66 26.6  
Mash volume with grains 8.08 32.3  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 2.96 g | 11.9 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.27 29.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.74 39
Equipment Profile Used: System Default
 
Notes

https://www.homebrewtalk.com/threads/flapjack-breakfast-stout-chocolate-coffee-oatmeal-maple-imperial-stout.496504/

WLP004 Irish Ale or Wyeast 1084

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  • Last Updated: 2022-08-18 16:33 UTC