KBS Clone - Beer Recipe - Brewer's Friend

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KBS Clone

307 calories 31.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.00003 gallons (fermentor volume)
Pre Boil Size: 6.31025 gallons
Efficiency: 75% (brew house)
Calories: 307 calories (Per 12oz)
Carbs: 31.4 g (Per 12oz)
Created: Thursday March 3rd 2011
1.092
1.023
9.0%
61.6
53.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb Pale Malt (2 Row) US13.25 lb Pale Malt (2 Row) US 0 2 76.8%
1.50 lb Oats, Flaked1.5 lb Oats, Flaked 0 1 8.7%
0.75 lb Chocolate Malt0.749999 lb Chocolate Malt 34 450 4.3%
0.75 lb Roasted Barley0.749999 lb Roasted Barley 25 300 4.3%
0.50 lb Carafa III0.5 lb Carafa III 32 525 2.9%
0.50 lb Caramel/Crystal Malt -120L0.5 lb Caramel/Crystal Malt -120L 0 120 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1.00002 oz Nugget Hops Pellet 13 Boil 60 min 21.1%
1.75 oz Wilamette (BMW)1.75002 oz Wilamette (BMW) Hops Pellet 5 Boil 25 min 36.8%
2 oz Wilamette (BMW)2 oz Wilamette (BMW) Hops Pellet 5 Boil 10 min 42.1%
4.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.01 lb Chocolate, Unsweetened Other Boil 15 min.
0.02 lb Coffee, Sumatran Other Boil 1 hr.
0.02 lb Chocolate, Bittersweet Other Boil 15 min.
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.4035 gal Mash In Infusion -- 155 °F 60 min
13.0597 gal Mash out Infusion -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.55 30.2  
Mash volume with grains 8.93 35.7  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 1.54 g | 6.2 qt) 1.17 4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.68 g | 26.7 qt) 6.31 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes

Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F.

Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days.
Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator.
Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.

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  • Last Updated: 2011-03-03 17:02 UTC