Grab A Donut Breakfast Stout - Beer Recipe - Brewer's Friend

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Grab A Donut Breakfast Stout

236 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Converted from Extract Recipe
Calories: 236 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday November 19th 2016
1.071
1.018
7.0%
58.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 71.8%
1.38 lb Flaked Oats1.375 lb Flaked Oats 33 2.2 9.4%
1 lb American - Chocolate1 lb Chocolate 29 350 6.8%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 5.1%
9 oz Belgian - De-Bittered Black9 oz De-Bittered Black 34 566 3.8%
7 oz American - Caramel / Crystal 10L7 oz Caramel / Crystal 10L 35 10 3%
14.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Nugget1.1 oz Nugget Hops Pellet 14 Boil 60 min 52.17 52.4%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.86 23.8%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 23.8%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Ground Sumatra Coffee Flavor Boil 1 min.
2 oz Ground Kona Coffee Flavor Secondary --
2.50 oz Dark Bittersweet Bakers Chocolate Flavor Boil 1 min.
1.50 oz Unsweetened Chocolate Bakers Nibs Flavor Boil 1 min.
0.50 tsp Yeast Nutrient Fining Boil 15 min.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Mash-in at 169 Infusion -- 155 °F 60 min
4.5 gal Collect 6.5 Gallons Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.57 18.3  
Mash volume with grains 5.74 23  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume (equipment estimates 4.59 g | 18.3 qt) 5.01 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.58 38.3
Equipment Profile Used: System Default
 
Notes

Collect 6.5 gallons wort
Cold Brew the Kona for addition to secondary. Condition 1 week in secondary before bottling.
2L 1.036 starter with one yeast bottle.
Original was Wyeast 1056

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  • Last Updated: 2018-01-11 01:38 UTC