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

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Founders Breakfast Stout Clone

278 calories 31 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 23.7 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 278 calories (Per 330ml)
Carbs: 31 g (Per 330ml)
Created: Wednesday February 18th 2015
1.089
1.026
9.2%
59.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg American - Pale 2-Row6.5 kg Pale 2-Row 37 1.8 75.1%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 9.2%
0.45 kg United Kingdom - Chocolate0.45 kg Chocolate 34 425 5.2%
0.35 kg American - Roasted Barley0.35 kg Roasted Barley 33 300 4%
0.25 kg American - Caramel / Crystal 120L0.25 kg Caramel / Crystal 120L 33 120 2.9%
0.30 kg German - Carafa III0.3 kg Carafa III 32 535 3.5%
8.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 13 Boil 60 min 53.64 50%
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil 25 min 4.07 25%
14 g Wilamette (BMW)14 g Wilamette (BMW) Hops Pellet 4.5 Boil 10 min 2.02 25%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
42.50 g Cocoa Nibs Other Boil 15 min.
56.50 g Coffee, Sumatran Other Boil --
71 g Chocolate, Bittersweet Other Boil 15 min.
56.50 g Cold brewed Kona Coffee Flavor Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-56
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
18.33 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 403 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stirling WA Australia 31/12/14
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 8 110 155 26 159
2 tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Strike water at 72.7 (C) Temperature -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 33.3
Mash volume with grains (equipment estimates 40.1 L) 39
Grain absorption losses -8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 23.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.9
Volume into fermentor 18.9
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

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


Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator.
Strain out grounds and add cold coffee 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: 2015-08-30 13:06 UTC