Imperial Stout: Chris’ Breakfast Stout (CBS) - Beer Recipe - Brewer's Friend

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Imperial Stout: Chris’ Breakfast Stout (CBS)

349 calories 31 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Chris Proulx
Calories: 349 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created: Thursday May 4th 2017
1.105
1.020
11.1%
67.9
35.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 68.7%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 12.1%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark - (late boil kettle addition) 44 30 8.1%
1 lb American - Chocolate1 lb Chocolate 29 350 4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1%
24.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14.9 Boil 60 min 43.15 25%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 30 min 15.02 37.5%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 15 min 9.7 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cocoa Nibs Flavor Boil 15 min.
4 oz Coffee Grounds - Sumatra Flavor Boil 5 min.
4 oz Oak Cubes Flavor Secondary 90 days
8 oz Makers Mark Bourbon Flavor Secondary 90 days
5 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
Same
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.4 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
7.5 gal Infusion -- 130 °F 75 min
3 gal Sparge -- 160 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.91 gal (55.66 qt). Suggest reducing initial water volume to 10.18 gal (40.72 qt) and adding 1.91 gal (7.66 qt) sparge/top-off. 12.09 48.4  
Total strike volume 12.09 48.4  
Mash volume with grains 13.91 55.7  
Grain absorption losses -2.84 -11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.25 g | 33 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 6.75 g | 27 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 12.09 48.4
Equipment Profile Used: System Default
 
Notes

Primary fermentation = 21 days
Secondary ferementation with oak and bourbon = 3 months
Keg condition/age = 2 months

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  • Last Updated: 2018-11-06 04:44 UTC